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.

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.

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.

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.

Martin Boetz: Chicken and prawn salad with caramelised coconut and lime


You'll need

12 cooked large king prawns, peeled and shredded 2 limes, juice only, plus extra limes, to serve 1 lemongrass stalk, white part only, thinly sliced 25 gm (5cm piece) ginger, cut into julienne 45 gm (1/3 cup) roasted unsalted peanuts, coarsely crushed, plus extra, to serve 1 cup (loosely packed) each round mint and coriander leaves 5 kaffir lime leaves, cut into julienne 4 long red chillies, seeds removed, cut into julienne To serve: lime wedges   Poached chicken 2 litres (8 cups) chicken stock (see recipe for mussel and clam salad) 500 ml (2 cups) coconut cream 100 ml oyster sauce 100 ml fish sauce 20 gm (4cm piece) galangal, thinly sliced 5 kaffir lime leaves, cut into julienne 2 lemongrass stalks, bruised 1 chicken breast frame, from a 1.8kg chicken   Coconut-caramel sauce 20 gm (4cm piece) ginger 3 coriander roots, scraped and cleaned 2 garlic cloves 5 white peppercorns 2 tbsp vegetable oil 100 gm light palm sugar, shaved 1 dry coconut, flesh finely grated with a zester 2 tsp shrimp floss (see note) 1 tsp shrimp paste, roasted and ground 50 ml fish sauce ½ a lime, juice only

Method

  • 01
  • For poached chicken, place chicken stock in a large, deep-sided saucepan, add coconut cream, bring to the boil over high heat. Add oyster and fish sauces, galangal, lime leaves and lemongrass, set aside to infuse (10 minutes). Add chicken, return to the boil over medium-high heat, reduce heat to low and simmer for 10 minutes, remove from heat. Weight chicken with a plate, cover and stand until chicken is cooked through (45-50 minutes). Remove chicken from liquid, set aside to cool (20-30 minutes), then coarsely shred chicken breast along the grain into long thin strips (discard skin, bone and sinew), transfer to a large bowl.
  • 02
  • Meanwhile, for coconut-caramel sauce, pound ginger, coriander, garlic and peppercorns in a mortar and pestle to a fine paste. Heat oil over medium heat in a saucepan, add paste, stir until golden (2-3 minutes). Add palm sugar, stir until melted (4-5 minutes), add a little hot water to melt, if necessary, cook until light caramel (5-6 minutes). Add coconut, shrimp floss and shrimp paste, bring to a simmer over high heat, add fish sauce and 50ml water, season to taste – it should be sweet and salty. Return to boil, set aside, cool to room temperature (30-40 minutes), stir through lime juice. Makes 185ml.
  • 03
  • Add prawn to chicken with coconut-caramel sauce, lime juice, lemongrass, ginger and peanuts and toss to combine. Add mint, coriander, lime leaves and chilli, gently toss to combine, and serve scattered with extra peanuts, with lime wedges to the side.
Note Shrimp floss is small dried shrimp blended in a spice grinder into a fine powder.

This recipe is from the November 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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

At A Glance

  • Serves 6 people

Drink Suggestion

2008 Pizzini Rosetta or any balanced rosé.

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×