Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Salted fresh corn tamales with salsa criolla (Humitas con salsa criolla)


You'll need

4 corn cobs, with husks 1 tbsp lard 1 small onion, finely chopped 1 garlic clove, finely chopped 60 gm tamale masa harina (see note)   Salsa criolla 1 small Spanish onion, thinly sliced on a mandolin 1 tbsp coarsely chopped coriander 2 long red chillies, seeds removed, cut into julienne Juice of 1 lime

Method

  • 01
  • Remove husks and silk from corn (discard silk) and soak husks in cold water (1 hour). Cut kernels from corn and set aside in a bowl.
  • 02
  • Heat lard in a frying pan over medium-high heat, add onion and stir occasionally until tender (3-6 minutes). Add garlic and cook until tender (1-2 minutes), add 1½ tsp sea salt, stir to combine, then set aside.
  • 03
  • Process corn kernels to a fine paste in a blender with tamale masa harina and 3 tsp sea salt, then combine with onion mixture.
  • 04
  • Overlap 2 corn husks, thin end to broad end, so you have a large even piece. Place 2 heaped tablespoonfuls of corn mixture along the centre, then roll husks over to enclose, fold ends over and secure with kitchen string. Repeat with remaining husks and corn mixture, then place in a single layer in a large steamer basket.
  • 05
  • Steam tamales over a large saucepan of boiling water until cooked (30-40 minutes).
  • 06
  • Meanwhile, for salsa criolla, soak onion in iced water until crisp (5 minutes). Drain well, then place in a bowl with remaining ingredients, toss to combine and serve with warm or cooled tamales.

Note Tamale masa harina is available from Tierra Latinas en Australia.


Corn is a huge part of Peruvian cuisine, including the unusual purple variety we don't see in Australia. Used in tortillas, desserts and drinks, its colour adds a dramatic effect to many dishes. For tamales made with fresh corn, unlike those made with dried corn in Mexico, the corn used has large starchy kernels. Our sweetcorn here is less starchy, so we've added a little tamale masa harina, a corn flour mix, to help with the consistency. Fans of creamed corn, as we are, will love the flavour.


At A Glance

  • Serves 10 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 10 people

Drink Suggestion

Rich, full-bodied chardonnay.

Featured in

Jan 2013

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×