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.

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.

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.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

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.

Zambo makes its Marque on Crown Street

From Cracco to Crown Street, Matteo Zamboni brings a new style of Italian food to Surry Hills.

Chicken and jellyfish salad


You'll need

80 gm dried jellyfish (optional; see note), soaked in cold water for 5 minutes 400 gm (4¼ cups) thinly sliced Chinese cabbage (about 1/3 cabbage) 2 cups (loosely packed) coriander 1 cup (loosely packed) each mint, Thai or holy basil and Vietnamese mint To serve: shiso cress (optional)   Pickled onion ½ Spanish onion, thinly sliced 60 ml (¼ cup) raw apple cider vinegar   Fried shallots and garlic 4 golden shallots, thinly sliced on a mandolin 250 ml (1 cup) melted coconut oil 6 garlic cloves, thinly sliced   Fish sauce dressing 60 ml (¼ cup) fish sauce 1½ tbsp finely grated ginger 1 tbsp unfiltered honey (optional) 2 garlic cloves, crushed 1-2 small red chillies, finely chopped Juice of 2 limes, or to taste   Coconut-poached chicken 600 gm skinless chicken thigh fillets 400 gm canned coconut milk 1 tbsp fish sauce 2 tsp finely grated ginger 1 garlic clove, crushed

Method

  • 01
  • For pickled onion, combine onion and vinegar in a bowl and stand until lightly pickled (20 minutes), then drain.
  • 02
  • For fried shallots and garlic, place shallots and coconut oil in a small saucepan over medium heat, stirring occasionally, until shallots turn golden (3-6 minutes). Remove with a slotted spoon and drain on paper towels. Repeat with garlic (1-2 minutes).
  • 03
  • For fish sauce dressing, combine ingredients in a large jar with 60ml water. Shake and set aside.
  • 04
  • For coconut-poached chicken, place chicken in a single layer in a saucepan and add remaining ingredients and enough water to just cover (about 125ml). Bring to a simmer over medium heat and cook until chicken is just cooked through (10-12 minutes). Set aside to cool in liquid, then drain and shred.
  • 05
  • Rinse jellyfish well under cold running water, then pat dry with paper towels and coarsely chop. Combine cabbage and herbs in a bowl and toss well. Add jellyfish, chicken and fish sauce dressing to taste and toss again. Serve scattered with fried shallots and garlic, pickled onion and shiso cress.

Note Dried jellyfish is available from Asian supermarkets.


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

Featured in

Nov 2014

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×