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.

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.

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.

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."

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.

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
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 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

Ramen with roast pork belly, nori and spring onion

Miso-cured beef with sesame rice and pickled ginger

recipes

Cured kingfish with seaweed

Japanese prawns and rice with hot spring eggs

recipes

conversion tool

 
get the latest news

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

×