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Nuevo Latino
It's the latest thing in the US, a fusion of Caribbean, Cuban, Latin and Central American flavours with Miami and New York flair. Brisbane identity Peter Hackworth fell in love with Nuevo Latino (New Latin) cuisine while in the States and decided to bring it to Brisbane. After all, most of the ingredients are readily available there - right down to yam, taro and cassava, guavas, super-hot habanero chillies, quinoa (a nutty Mexican seed with a similar texture to burghul wheat which in Australia can be bought in most health food stores.) Other lesser-known ingredients include bright purplish-blue Peruvian or Congo potatoes which you can find at specialist greengrocers.
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Cooking pasta
When cooking pasta the golden rule is to have the water rolling and boiling. This prevents the pasta sticking together. Also add plenty of salt to the cooking water. Drop in pasta, stir once then cook for 7 minutes (for fresh pasta) or according to packet instructions for dried pasta.
Glossary
Charcuterie
A collective term in French cuisine meaning "cooked meat" such as rillettes, terrines, pate, confit, and saucisson.
