The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Dandelion: Sour fish soup with elephant ear stem, tamarind and pineapple


You'll need

1 tbsp canola oil 1 small brown onion, thinly sliced 3 lemongrass stalks, white part only, thinly sliced 2 star anise 200 gm pineapple, cut into 1cm chunks 100 gm tamarind pulp mixed with 250ml water, strained (reserve 60ml liquid) 2 tbsp fish sauce 1 tbsp coarsely grated light palm sugar, or to taste For brushing: vegetable oil 4 baby snapper fillets (about 150gm each) 12 okra (about 200gm), sliced lengthways 4 baby corn, halved 12 small cherry tomatoes 2 elephant ear stems, outer fibre peeled (see note) 250 gm bean sprouts 1 bunch rice paddy herb (see note)   Fried garlic For deep-frying: canola oil 2 garlic cloves, thinly sliced

Method

  • 01
  • For fried garlic, heat oil in a small saucepan to 160C, add garlic and stir continuously until golden (1-2 minutes), then remove garlic with a slotted spoon and drain on absorbent paper (hot oil can be reserved for another use).
  • 02
  • Heat canola oil in a saucepan over low heat, add onion and stir continuously until tender (2-3 minutes), add lemongrass and star anise and stir occasionally until fragrant (2-3 minutes). Add pineapple, tamarind liquid, fish sauce, sugar, 3 tsp sea salt and 1.25 litres water and bring to the simmer, then simmer to combine flavours (1 minute).
  • 03
  • Heat a large non-stick frying pan over high heat, brush lightly with vegetable oil, then add snapper skin-side down and cook until golden (2-4 minutes). Turn and cook until just cooked (1 minute).
  • 04
  • Strain tamarind broth into a clean saucepan, add okra and baby corn and simmer over high heat until tender (2 minutes), add tomatoes and elephant ear stems and simmer until tender (1 minute).
  • 05
  • Divide bean sprouts among four large warmed bowls, top with vegetables from the broth, then snapper fillets. Pour broth over, top with rice paddy herb and fried garlic and serve hot.
Note Rice paddy herb, known in Vietnamese as ngo om, is available from Vietnamese grocers, as is elephant ear stem. If rice paddy herb is unavailable, you can substitute Vietnamese mint.

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

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

Drink Suggestion

2010 Frankland Estate Smith Cullum Riesling.

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.

×