From the Editor, Leigh O’Connor.
Latin American dining is rapidly rising in popularity across Australia, as diners embrace bold flavours, vibrant culture and communal eating experiences.
From Peruvian ceviche and Argentine asado to Mexican street tacos and Brazilian churrasco, Latin American cuisine offers diverse regional specialties that resonate with adventurous palates.
The rise of food trucks, pop-ups and contemporary Latin eateries in major cities has made these flavours more accessible than ever.
Australian Chefs are also celebrating native Latin ingredients such as aji amarillo, cassava and plantains, while reinterpreting traditional dishes with modern flair. This growing culinary movement reflects a broader appetite for global cuisine, authenticity and storytelling on the plate.
Diners are drawn to the warmth, colour and energy of Latin American dining, which goes beyond food to celebrate family, rhythm and connection. As awareness of the continent’s rich culinary heritage expands, Latin American cuisine is firmly cementing its place in Australia’s dynamic food scene.
Come with us this week as we discover Latin America Rising…
Australia’s love affair with grilled meat runs deep – from Summer backyard barbies to smoking brisket low and slow, the nation’s food culture has long embraced the flame.
In recent years, a new trend has begun to fire up the local culinary scene: the rise of the asador – a traditional South American method of open-fire cooking that celebrates simplicity, patience and the primal joy of grilling meat over flames.
The ethos of the asador has found a natural home here. The resurgence of wood-fired cooking, nose-to-tail dining and interest in global techniques has set the perfect stage for the asado style to take root in Australia’s dining scene. We take a look at why it is popular.
A vibrant, herbaceous condiment with bold Argentine roots, chimichurri is a staple of South American cuisine that’s rapidly winning hearts in kitchens across Australia.
Known for its punchy flavour and versatility, chimichurri is traditionally served with grilled meat, but its uses extend far beyond the barbeque.
Australians are increasingly embracing chimichurri for its ability to elevate everyday meals. Drizzle it over roasted vegetables, use it as a marinade for tofu, or swirl it through mayonnaise for a zesty sandwich spread – we show you how to make and use it.
Fresh, zesty and bursting with coastal flavour, ceviche is one of Latin America's most iconic dishes – and it’s surprisingly easy to make at home.
A favourite across Peru, Mexico, Ecuador and beyond, ceviche is traditionally made by curing raw seafood in citrus juice, usually lime, which gently ‘cooks’ the fish. Packed with bright, clean flavours, it’s the perfect dish for warm Aussie evenings or when entertaining.
We dish up five easy steps to make delicious ceviche at home.
From restaurants serving delicious fare with flair to iconic street food and how to host a Latin American-inspired dinner party…let’s discover the taste, aromas and traditions that make this Continent a favourite for culture and cuisine.
