Cuisine - South American recipes http://cuisine.com.au/recipe-finder/south-american-recipes A variety of South American recipes from empanadas through to corn bread and stick pork ribs... en-au Bodega sangria http://cuisine.com.au/recipe/Bodega_sangria Drinks are just as important as food when the Bodega boys entertain at home. Mussels escabeche http://cuisine.com.au/recipe/Mussels_escabeche A dish that can be prepared well in advance, great when you're on the go making a tapas style feast. Polenta porridge http://cuisine.com.au/recipe/polenta-porridge The breakfast you eat sets the tone for the day. Choose foods that nourish and warm your body. Cereal-grain porridge made with oats, rice, millet or polenta is loaded with complex carbohydrates, giving you energy to embrace the day. Bocarones on tortilla http://cuisine.com.au/recipe/Bocarones_on_tortilla A great snack tat can even double as dinner Pickled wagyu tongue with seared scallops http://cuisine.com.au/recipe/Pickled_wagyu_tongue_with_seared_scallops A great twist on traditional tapas. Chilean lima bean and pumpkin stew http://cuisine.com.au/recipe/Chilean-lima-bean-and-pumpkin-stew The original inspiration came from an American travel magazine. Chile sounds absolutely fascinating with its mix of French, Spanish and Mapuche Indian culinary influences. The original version included fresh corn kernels, not available in our winter but they do add a subtle sweetness to the stew. I have substituted canned piquillo peppers, a great product, available from Spanish and Portuguese shops and specialist food stores. Corn pancakes with crispy bacon and chipolatas http://cuisine.com.au/recipe/Corn-pancakes-with-crispy-bacon-and-chipolatas Simple corn pancakes for breakfast or a snack. Grilled corn on the cob http://cuisine.com.au/recipe/Grilled-corn-on-the-cob A native of the Americas, corn was brought back to Europe by Columbus. It was a staple of many American cultures. It is thought that because it took relatively little effort to grow, all that leftover time was used to erect all those wonderful buildings of the Incas of Peru and the Aztecs and Mayans of Mexico. Empanadas http://cuisine.com.au/recipe/empanadas When I was in Spain I discovered empanadas and I couldn't get enough of them. They have a delicious, sometimes spicy and colourful filling but the best thing about them is the flavour of sherry and olive oil in the pastry. Try the recipe here and you'll see what I mean. Empanadas http://cuisine.com.au/recipe/Empanadas Growing up on a farm in Chile, our Homecook hero, Gabriel Pena ate home-baked bread, home-grown vegetables and homemade chorizo sausages, spiced with paprika, cumin and garlic.