Argentinian and Peruvian isn’t the most likely or obvious flavour fusion, but it was the perfect fit for restaurateur Shaun Burke who opened the doors to Piqueos in December 2012.
The word ‘piqueo’ loosely translates to appetiser which is the perfect way to describe how the food is served – a mix of small, medium and large plates designed to share.
Burke’s original inspiration was from working with a Peruvian chef, and after a trip to Argentina he decided to bring together the best of the North and South to provide a very unique take on South American cuisine.
However it wasn’t so much the concept behind Piqueos that caught my eye – it was the nod to tradition and the focus on a food philosophy that seems very much in harmony with the paleo lifestyle.
As explained by Burke, Peruvian cuisine is notably ‘meat abundant’, whereas in Argentina the philosophy is to live off the earth. Bring this together and you discover a cross section of flavour with hearty, meaty dishes and fresh ingredients sourced from land and sea.
Drawing on this approach, all the ingredients used by Piqueos are sourced as locally as possible. The menu presents plenty of meat selections including beef heart, lamp rump, pork belly stew and a whole baby chicken (so don’t go feeling sentimental!) There is also a large focus on seafood with oysters, king fish, scallops and octopus visualising the vast coastal exposure of Peru.
The menu is seasonal and changes frequently so you can check the latest offerings at http://www.piqueos.com.au/