Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld 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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

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.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Braised squab with oyster sauce and shiitake mushrooms (tung ku wat yu kap)


According to Chef Lui, squab is a favourite with many diners at Flower Drum. The bird's dark gamy meat is richly flavoured and particularly succulent cooked in this manner - first deep-fried, then finished in a clay pot or Chinese casserole. Squab is often used as part of a celebratory Chinese banquet and marries beautifully with bamboo shoots.

You'll need

2 tsp dark soy sauce 3 squab (500gm each) For deep-frying: vegetable oil 6 spring onions, sliced into batons 45 gm ginger, thinly sliced 1 litre (4 cups) chicken stock 80 ml (1/3 cup) oyster sauce 1½ tbsp Shaoxing wine 6 dried shiitake mushrooms, soaked in hot water for 30 minutes, drained, stems removed 90 gm thinly sliced bamboo shoots 1 tsp soy sauce 2 tsp potato starch mixed with 60ml water (see note) ½ cup (loosely packed) coriander

Method

  • 01
  • Brush dark soy over squab and set aside. Half-fill a large wok with vegetable oil and heat over high heat to 190C. Carefully add squab and deep-fry until golden brown (3-4 minutes; be careful, hot oil will spit). Remove from the wok and drain well.
  • 02
  • Heat 1 tbsp oil over medium heat in a saucepan that will hold the squab snugly in a single layer. Add spring onion and ginger, fry for 30 seconds, then add chicken stock, oyster sauce, Shaoxing wine, shiitake mushrooms, bamboo shoots and soy sauce, and bring to a simmer. Add squab and simmer, basting occasionally, until sauce is reduced by half and squab is cooked (20 minutes).
  • 03
  • Remove squab, cut into small portions, place on a serving plate and keep warm. Pour cooking liquor into a wok and bring to the boil. Add potato starch slurry and stir continuously over high heat until thickened slightly (1 minute). Ladle sauce over squab and serve topped with coriander.
Note Potato starch is available from Asian 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

A savoury grenache, syrah, mourvedre blend will match well with the sauce.

Featured in

Sep 2014

You might also like...

Chinese recipes

recipes

Dan dan noodles

Bang bang chicken and rice stick noodle salad

recipes

Ma po beancurd

Hand-cut egg noodles in broth with beef shin and tendon

recipes

Kneaded noodles with scallops, clams, ham and XO sauce

Ants climbing trees

recipes

Hakka-style eggplant with prawn filling

conversion tool

 
get the latest news

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

×