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Gourmet Traveller 2017 travel trends revealed
27.04.2017

Wondering where the new in-demand destinations are? We’ve pulled the results of our Gourmet Explorer quiz to highlight the new travel hotspots worth visiting and help inspire your next overseas jaunt.

Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Visiting the Blue Mountains farm supplying Sydney's fine diners
27.04.2017

Leaving her native Tasmania to break bread with fellow growers in the Blue Mountains is, writes Paulette Whitney, the best kind of busman’s holiday.

Expert tips for air travel with Anne Sullivan
26.04.2017

Anne Sullivan, CEO of Georg Jensen Australia, takes us through her travel routines and cabin essentials.

Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017

Hand-picked and hand-packed pickles to upgrade your next ploughman's lunch.

Our Hot 100 issue is out now
24.04.2017

Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Does Newcastle have Australia’s best eclair?
21.04.2017

Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.

What is a pea eggplant?

What is a pea eggplant?
By Pat

Pat Nourse, Gourmet Traveller features editor and restaurant reviewer, writes:
A pea eggplant is, as you might have guessed, a very small eggplant - more the size of a large marble than a pea, in truth. They're typically cooked whole in Thai soups and curries, and pop in the mouth when you bite them, releasing a burst of bitterness that combines nicely with richness or heat in the dish.

There's a picture of some on the right-hand side of this web page.

Since you're writing from the ACT, I'd recommend you try the specialist south-east Asian grocers at the Mawson shopping centre. I've also seen them from time to time at the fruit and veg place at the Canberra Centre. Simply Fruit, I think they're called - they're usually pretty good with obscure Asian produce like banana leaves and birdseye chillies. Failing that, you can substitute the smallest eggplant you can find, or slices of small Lebanese eggplant. The effect won't be identical, but it'll be pretty tasty nonetheless.

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