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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

Andrew McConnell: White cabbage, poached prawns and Kampot pepper


You'll need

20 ml dry white wine Juice and finely grated rind of 1 lemon 20 medium uncooked Crystal Bay prawns, peeled 1 tbsp olive oil   Japanese dressing 60 ml (¼ cup) Japanese mayonnaise 1 tsp lemon juice ½ tsp white wine vinegar ½ tsp mustard powder 60 ml (¼ cup) olive oil ½ tsp wasabi oil (see note) 500 gm white Chinese cabbage, heart only 3 spring onions, thinly sliced into rounds Coarsely cracked Kampot peppercorns (see note)

Method

  • 01
  • Bring 1 litre water and 2 tbsp salt to the boil in a large saucepan, add wine, lemon juice and rind, return to the boil, add prawns and stir gently until prawns are just cooked (1 minute). Drain prawns on absorbent paper and cool.
  • 02
  • Cut each prawn into three pieces, dress with 1 tbsp olive oil and season to taste with salt.
  • 03
  • For dressing, whisk mayonnaise, lemon juice, vinegar and mustard powder in a bowl, then, whisking continuously, add olive oil and wasabi oil in a slow steady stream. The dressing should be thick but pourable. Season to taste with salt.
  • 04
  • Break white cabbage heart into individual leaves and arrange on a plate, scatter with chopped prawns and drizzle with 80ml dressing. Scatter with spring onion, season to taste with Kampot pepper and salt flakes and serve with extra dressing.
Note Wasabi oil is available from Asian grocers. Kampot peppercorns are available online from Herbie’s Spices. If unavailable, substitute coarsely cracked white peppercorns.

This recipe is from the April 2011 issue of Australian Gourmet Traveller.

“Shane Kent, who made the plates and glazed the tiles for the restaurant, has just been in Cambodia and he brought me a bag of this pepper. It’s a white pepper that is floral, aromatic and slightly spicier than regular pepper. You could eat this with a fork and spoon or scoop it up on cabbage leaves (or iceberg heart leaves) and eat it with your hands.”

At A Glance

  • Serves 4 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 4 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×