The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Tokyo eating guide

Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.

Sustainable prawning

It’s midnight aboard Andrew Puglisi’s trawler in South Australia’s Spencer Gulf and we’re biting into wild king prawns, cooked right after they drop from the nets. Their firm, plump flesh still tastes of the sea but has a creamy sweetness at its core. “I will never, ever get tired of eating these,” says Puglisi with a wide grin. Only 15 minutes earlier, these were in the ocean. In another 30 minutes, the remainder of this catch will be packed in a blast freezer, its pristine quality captured intact. “We’ve introduced systems so the crew work very fast and efficiently,” says Puglisi. “Everything is designed to catch and capture prawns in the best possible condition.”

These first Spencer Gulf king prawns of the current season are also the first Asia-Pacific prawns certified for sustainability by the Marine Stewardship Council. The Gulf fishermen want to show that their wild-caught prawns are unique – tropical prawns grown in cold waters fed from the Southern Ocean, with a distinctive crisp texture to their flesh. The Spencer Gulf and West Coast Prawn Fishermen’s Association is only the fourth Australian fishery among 134 in the world to achieve MSC certification as a sustainable fishery. Spencer Gulf king prawns will now wear the MSC blue eco-label on their packaging, and the fishermen are confident this expensive accreditation will make a difference in the marketplace.

“I’ve been using Spencer Gulf king prawns for years because they’re the best – and the care these fishermen take does translate to quality,” says Rockpool chef Neil Perry. “I believe the MSC accreditation is a smart development to emphasise the good work they’re doing. I feel good about using produce that’s sustainable, being part of a supportive and responsible network.”

The big news is that it isn’t news, exactly. Sustainability concerns saw the fleet impose its own catch regulations from the late 1970s, and the decision to seek third-party accreditation and branding was partly to combat increasing imports from Asian prawn farms and estuaries, which now constitute more than 70 per cent of the local market.

Prawn surveys are an integral part of the fishermen’s sustainable practice. On the night before each sector of the prawn fishing season begins – in November, February and April – a fleet of nine boats drops nets for test-shots of 209 areas across the fishing zone. Each trawler’s crew and an independent observer, often a government officer, record the volume, size, weight and sex of prawns taken by nets in each area. This data is collated and assessed, and the fleet is instructed not to fish in areas where test-shots indicate average prawn sizes are too small, or the numbers of spawning females are too high, to preserve breeding cycles and protect stocks of king prawns in the Gulf.

This practice also limits the size of the prawn fishing grounds: 60 per cent of the annual 2000-tonne catch is taken from only eight per cent of Spencer Gulf in fewer than 55 nights at sea each year, compared with up to 280 nights during the 1970s. This restricted season ensures sufficient time for prawns to spawn, hatch in shallow northern Gulf waters, then migrate south to deeper waters, where they reach full maturity. “We all understand the necessity of preserving for tomorrow,” says Puglisi.

On a normal night’s fishing, nets are dragged for an hour per shot. When they’re hauled in, the crew sifts prawns onto hoppers that sort the catch into five sizes. Loads of similarly sized prawns are plunged into a boiler for several minutes, dipped into a two-degree brine tank to halt the cooking process, then packed into boxes and lowered into the cargo freezer operating at 45 degrees below zero. Such swift efficiency and care ensures that the meat is of premium quality. “What we taste on the boat is what consumers taste when they thaw prawns from the box,” says Puglisi.

PHOTOGRAPHY DAVID SLY

This article was published in the January 2012 issue of Australian Gourmet Traveller.

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
The second Gourmet Traveller Chinese-language edition is here
27.09.2016
Recipes by Stanbuli
27.09.2016
Recipes by Yama Kitchen & Bar
20.09.2016
Cutting edge: Sydney’s new Chef’s Armoury store
16.09.2016
What is migas?
15.09.2016
Richard Cornish’s year without meat
12.09.2016
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

You might also like...

Adriano Zumbo's Christmas recipes

So you think you know trifle? Think again. Adriano Zumbo tur...

Holiday entertaining recipes

Dare to think outside the box this season with an elegant lu...

David Thompson's Thai recipes

Scholarship and street food come together in David Thompson’...

Strawberry recipes

Sweet, juicy and bursting with flavour, strawberries add a b...

Longrain recipes

It’s been 10 years since Longrain introduced us to big Thai ...

Barbecue recipes

Grab the tongs and novelty apron and fire up your imaginatio...

Fast spring recipes

Fast and fresh food can be ready in just 30 minutes with the...

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This ver...

Recipes inspired by Julia Child

So you can't wait to watch Julie & Julia and don't have a co...

Spanish dessert recipes

The Spanish know exactly how to sweeten the post-prandial de...

Recipes from Spain's Catalonia region

Who better to extol the virtues of this rich Spanish cuisine...

Recipes from Spain's Basque country

Spanning the French and Spanish borders and the fertile land...

Tapas recipes

Small bites of savoury delights and a glass or two of sherry...

Fast Spanish recipes

Put down that packaged meal and step away from the microwave...

Light spring lunches

Spring ingredients sparkle when handled with a little tender...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×