Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Carnitas tacos with black bean salad


Carnitas means little meats in Spanish. You'll need to begin this recipe a day ahead.

You'll need

1.5 kg pork neck 60 gm (¼ cup) lard To serve: sour cream, hot sauce and lime wedges   Black bean, lime and avocado salad 200 gm dried black beans, soaked overnight in cold water, drained 100 ml lime juice, or to taste 1 avocado, diced ½ red onion, finely chopped 1/3 cup coarsely chopped coriander 1 small garlic clove, crushed 1 jalapeño chilli, finely chopped 1 tbsp extra-virgin olive oil   White corn tortillas 250 gm (1¾ cups) white masa flour (see note)

Method

  • 01
  • Combine pork and lard in a casserole over high heat, scatter with 1 tsp sea salt, add enough water to just cover and bring to the boil. Reduce heat to low, simmer until water has evaporated (1½-2 hours). Increase heat to medium and cook, turning pork occasionally, until meat is golden and almost falling apart (1½-2 hours). Season to taste, set aside.
  • 02
  • Meanwhile, for black bean, lime and avocado salad, combine black beans and enough cold water to generously cover in a large saucepan and bring to the boil over medium-high heat. Skim scum from surface, reduce heat to low and simmer, stirring occasionally, until very tender (45 minutes-1 hour). Drain, cool slightly, transfer to a bowl, add remaining ingredients and ½ tsp sea salt, toss to combine, set aside to cool completely and refrigerate until required.
  • 03
  • For white corn tortillas, combine flour, 340ml hot water and a large pinch of salt in a bowl and mix with your hands until a soft dough forms. Cover closely with plastic wrap and set aside to rest (15 minutes). Divide dough into 35gm pieces and roll into balls. Line a tortilla press (see note at left) with two squares of baking paper, then, working with one ball at a time, press gently but firmly in press to form a thin disc. Set aside on baking paper and cover with a tea towel. Preheat a cast-iron frying pan over medium-high heat, add tortillas one at a time and cook, turning once, until bubbles appear on the surface and base browns (30-45 seconds each side). Wrap in a cloth napkin to steam, soften and keep warm.
  • 04
  • Top tortillas with black bean, lime and avocado salad, pork, sour cream and hot sauce, and serve with lime wedges.

Note White masa flour (also known as masa harina or harina de maíz) is a white nixtamalised corn flour. If you don't have a tortilla press, you can use a rolling pin to flatten the tortillas. White masa flour and tortilla presses are available from Mexican food shops including Monterey Mexican Foods.


At A Glance

  • Serves 16 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 16 people

Drink Suggestion

Hop-flowery pale ale.

Featured in

Nov 2012

You might also like...

Spring recipes

recipes

Tequila and sangrita

Crab and avocado tortillas

recipes

Churros with champurrado

Quick chicken mole

recipes

Quesadillas with cheese and chorizo

Crushed avocado, chilli and lime with crunchy tortillas

recipes

Soft tacos with black bean mole and flank steak

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×