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.

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."

Most popular recipes summer 2017

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

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.

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.

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.

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.

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.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Tiger prawn skin with sea vegetable and citrus dashi


You'll need eight vacuum bags (165mm x 220mm) and you'll need to begin the dish a day ahead to soak the shiitake.

You'll need

8 uncooked tiger prawns (U8 size; 50gm-60gm each) 24 stems samphire 50 gm hijiki (see note) 32 leaves sea parsley (see note) 1 tsp nori powder   Citrus and mushroom dashi 100 gm dried shiitake mushrooms 6 cm stick kombu 30 gm bonito flakes (katsuobushi) 100 ml Tosa soy sauce (see note) 2½ tbsp mirin 2 tbsp ponzu vinegar (see note) Finely grated rind of 1 lemon

Method

  • 01
  • For citrus and mushroom dashi, place shiitake and kombu in separate containers each with 500ml water, cover and set aside overnight at room temperature. The next day, heat kombu and its water to 60C in a saucepan and hold temperature for 1 hour. Add shiitake and their water to kombu, heat mixture to 85C, then add bonito flakes. Remove from heat, cover and stand for 5 minutes, then pass stock through filter paper placed in a conical sieve, changing filter papers as needed (discard solids). Season with soy sauce, mirin and ponzu vinegar and keep warm. Add lemon rind just before serving.
  • 02
  • Shell prawns and remove heads. Place a prawn on a board leg-side up and cut down belly with a sharp knife from head to tail until you reach the intestinal tract. Remove tract and discard. The prawn should look like it has been butterflied open. Score prawn, then place in a vacuum bag. Seal to a 165mm x 165mm square on full vacuum. Using a meat tenderiser or rolling pin, firmly flatten the prawn on flesh side only. Do not flatten the skin side, or it will break the tiger prawn pattern. Use a rolling pin to roll the prawn meat into the entire bag, ensuring meat is pushed evenly into the corners. This is important; otherwise the sheet will not be thin enough. Repeat with the remaining prawns and bags.
  • 03
  • Preheat a steamer to 63C. Place prawn sheets in a single layer on a steamer tray and steam until just cooked (5 minutes). Or bring a large saucepan of water to 63C and add prawn sheets and cook gently until just cooked (3-4 minutes). Cut all 4 sides of the vacuum bags and remove the prawn sheets, and place each in the base of a serving bowl. Scatter sea vegetables on and around the prawn skins. Pour citrus and mushroom dashi over prawn skins and finish with a pinch of nori powder. Serve immediately.

Note Hijiki, a sea vegetable, may be hard to find; substitute wakame, which is available at Tokyo Mart, Northbridge (all other ingredients are available from Japanese grocers). If it's unavailable, combine 10gm (¼ cup) dried wakame with ¼ cup water and set aside for 3 minutes to rehydrate. Sea parsley is occasionally available from Wholefoods House, Waterloo, or see outbackpride.com.au for other suppliers.


At A Glance

  • Serves 8 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 8 people

You might also like...

Spring recipes

recipes

Japanese mustard-miso roasted beef fillet

Cha soba noodles with traditional accompaniments

recipes

Miso recipes

Hiyamugi noodles with Japanese pickles

recipes

Six fast noodle recipes

Ramen with roast pork belly, nori and spring onion

recipes

Miso-cured beef with sesame rice and pickled ginger

Cured kingfish with seaweed

recipes

Japanese prawns and rice with hot spring eggs

conversion tool

 
get the latest news

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

×