Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

Brae

Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

Hunter Valley NSW travel guide

Our guide to the best of the region.

Momofuku's pork buns


You'll need

1 steamed bun About 1 tbsp hoisin sauce 3-4 slices pickled cucumber (see note) 3 thick slices barbecued pork belly (see note) 1 scant tbsp thinly sliced spring onions (green and white) For serving: sriracha (see note)

Method

  • 01
  • Heat the bun in a steamer on the stovetop. It should be hot to the touch, which will take almost no time with just-made buns and 2-3 minutes with frozen buns.
  • 02
  • Grab the bun from the steamer and flop it open on a plate. Slather the inside with the hoisin sauce, using a pastry brush or the back of a spoon. Arrange the pickles on one side of the fold in the bun and the slices of pork belly on the other. Scatter the belly and pickles with sliced spring onions, fold closed, and voilà: pork bun. Serve with sriracha.
Note Chang's recipes for pickled cucumber and barbecued pork belly are in his Momofuku cookbook. Sriracha is a Thai chilli sauce. Reprinted from Momofuku ($65, hbk) by David Chang and Peter Meehan. Copyright © 2009. Published by Clarkson Potter, a division of Random House. Many of the ingredients used in these recipes are available from Asian supermarkets. Chang's recipes have been reproduced with minor Gourmet Traveller style changes.

This recipe is from the June 2010 issue of Australian Gourmet Traveller.

"It's weird to be 'famous' for something. Can you imagine being Neil Diamond and having to sing Cracklin' Rosie every time you get onstage for the rest of your life? Neither can I. But if Momofuku is 'famous' for something, it's these steamed pork buns. Are they good? They are. Are they something that sprang from our collective imagination like Athena out of Zeus's forehead? Hell no. They're just our take on a pretty common Asian food formula: steamed bread + tasty meat = good eating. And they were an eleventh-hour addition to the menu. Almost a mistake. No one thought they were a good idea or that anyone would want to eat pork belly sandwiches.

I got into the whole steamed bread thing when I stayed in Beijing. I ate char siu bao - steamed buns stuffed with dark, sweet roast pork - morning, noon and night from vendors on the street who did nothing but satisfy that city's voracious appetite for steamed buns. When I lived in Tokyo, I'd pick up a niku-man - the Japanese version, with a milder-flavoured filling - every time I passed the local convenience store. They're like the 7-Eleven hot dogs of Tokyo, with an appeal not unlike that of the soft meatiness of White Castle hamburgers.

And in the early days of my relationship with Oriental Garden - the restaurant in Manhattan's Chinatown where I've eaten more meals than anywhere else on the planet - I'd always order the Peking duck, which the restaurant serves with folded-over steamed buns with fluted edges, an inauthentic improvement on the more common accompaniment of spring onion pancakes.

After I'd eaten his Peking duck about a million times, I asked Mr Choi, the owner (whom I now call Uncle Choi, because he's the Chinese uncle I never had), to show me how to make the steamed buns. For as many times as I had eaten steamed buns, I had never thought about making them, but with Noodle Bar about to open, I had the menu on my mind. He laughed and put me off for weeks before finally relenting. (He likes to remind me that I am the kung-fu - the student, the seeker, the workman - and he is the si-fu - the master.) But instead of taking me back into the kitchen, he handed me a scrap of paper with an address, the name John on it, and a note scribbled in Chinese that I couldn't read.

Have you ever seen the blaxploitation martial arts movie The Last Dragon from the '80s, where the dude is in constant search for some type of master who can provide some wisdom, and in the end it turns out to be a hoax - the master's place is a fortune cookie factory? Probably not. But that's how I felt when the place I was sent to learn the secret of steamed bread turned out to be May May Foods, a local company that supplied dozens of New York restaurants with premade dim sum items, including buns, for decades before it closed in 2007. The guy there, John, showed me the dead-simple process: a little mixing, a little steaming, and presto! buns. It turns out they are made from a simple white bread dough, mantou (not so different from, say, Wonder Bread), that is steamed instead of baked.

But when I saw the flour everywhere and tried to imagine that mess in our tiny, already overcrowded kitchen, I immediately placed an order. We didn't have the space to attempt them then, and we continued to buy them from Chinatown bakeries even after May May closed.

If you have that option - a Chinese bakery or restaurant where you can easily buy them, or even a well-stocked freezer section at a local Chinese grocery store - I encourage you to exercise it without any pangs of guilt. How many sandwich shops bake their own bread? Right. Don't kill yourself. But don't be put off by the idea of making them either. They're easy and they freeze perfectly. Here's the recipe for our pork buns, which you can increase ad infinitum to make more to share."

At A Glance

  • Serves 1 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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 1 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×