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Yes, there are the omnipresent Portuguese chicken shops all across Australia, but there’s so much more coming out of the kitchens of our well-established Portuguese communities. Expect a requisite dish using bacalhau ¬– dried salted cod that’s the hallmark of the country’s seafaring heritage, and used in a mind-boggling array of dishes, from onion-and-potato casserole (bacalhãu á gomes de sá) to an egg scramble (bacalhau á bras). Other seafoods are also popular, as are meats dishes and that aforementioned chicken, best butterflied, cooked over charcoal and accompanied by spicy ‘piri piri’ chilli sauce. And life isn’t complete without having enjoyed piping-hot Portuguese custard tarts straight from the oven.

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