The March issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

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.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Most popular recipes summer 2017

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

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.

Pork recipes

Lunch or dinner, salads or skewers, pork proves itself as a cut above and a versatile go-to. From soy-glazed pork-and-pineapple skewers and spicy bourbon pork to hand-cut pork sausages and a pork scratchings sandwich with apple and cabbage slaw, these recipes will appeal to any pork enthusiast.

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."

Lamb skewers with chilli and cumin (Shou zhua yang rou chuan)


Dainty Sichuan calls this dish "spicy lamb kebabs" on its menu. Tina Li says they roast and grind the cumin and Sichuan pepper for their distinctive scent and taste. She adds a small quantity of water to the marinade and binds it with potato flour - this helps the lamb stay juicy. Begin this recipe a day ahead to marinate the lamb, although at a pinch 20 minutes will do the trick.

You'll need

For deep-frying: vegetable oil ¼ each small green capsicum and red capsicum, finely diced ¼ small Spanish onion, finely diced 1 tbsp finely chopped ginger 1 garlic clove, finely chopped 1 tbsp chilli oil (see note) Large pinch each of ground Sichuan pepper and ground cumin   Lamb skewers 400 gm trimmed lamb shoulder, cut into 2cm dice Pinch of caster sugar 2 tsp soy sauce 1 tbsp vegetable oil 2 tsp potato flour (see note) 2 tsp roasted chilli powder 1 tsp each ground cumin and 13-fragrance spice mix (see note)

Method

  • 01
  • For lamb skewers, combine lamb with sugar and ½ tsp salt in a bowl and mix well. Add soy sauce, mix again, then add 60ml water and mix well. Add oil, potato flour and spices, mix thoroughly, thread onto skewers, cover and refrigerate to marinate overnight, or marinate at room temperature for 20 minutes.
  • 02
  • Heat oil to 180C in a large wok over medium-high heat, add lamb in 2 batches and deep-fry, turning occasionally, until browned and cooked to your liking (3-5 minutes; be careful, hot oil will spit). Drain on absorbent paper and set aside. Ladle off most of the oil (transfer to a heatproof container, cool and discard), leaving 2 tbsp in wok, add capsicum, onion, ginger and garlic and stir-fry until fragrant (1 minute). Add chilli oil and spices, season to taste with salt, stir-fry until fragrant (30 seconds), add lamb skewers, turn to coat and serve hot.

Note Potato flour is available from select health food shops and supermarkets, and Asian grocers. Along with the requisite Sichuan pepper, Dainty Sichuan uses Maggi Seasoning (as soy sauce), Knorr chilli liquid seasoning, and shisanxiang, or 13-fragrance spice powder. The latter is used in Chinese-Islamic cooking, especially for marinating kebabs. They're all available from Chinese grocers.


At A Glance

  • Serves 6 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 6 people

Drink Suggestion

Spicy shiraz viognier

Featured in

Jun 2013

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×