Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

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.

Sri Lankan crab curry


"This is one of my very favourite curries, and one I like to cook for any occasion worth celebrating," says Carey. "It's relatively simple to make yet it has a complex flavour and also looks very impressive. It's hot, spicy, messy and requires you to get involved." Start this recipe a day ahead to marinate the crab.

You'll need

10 raw blue swimmer crabs (4kg; preferably male – they have larger claws) 100 gm ghee 2 Spanish onions, finely chopped 5 garlic cloves, coarsely chopped 70 gm ginger, peeled and thinly sliced 5 small green chillies, thinly sliced 1 cup (loosely packed) curry leaves 20 gm (¼ cup) Sri Lankan curry powder (see note) 1 tbsp each fennel seeds and brown mustard seeds 2 tsp each hot chilli powder and ground coriander 1 tsp fenugreek seeds 1 tbsp sea salt flakes 400 ml coconut milk 100 ml tamarind extract (see note) 2 cups coriander leaves, plus chopped roots and stalks (cut near root and washed) To taste: fresh lime juice To serve: rice or flatbread

Method

  • 01
  • Hold each crab over a bowl as you prepare them to keep all the lovely juices. Use your fingers to find the triangular flap, lift and remove the whole top shell (keep the top shell of half the crabs to cook; this is purely for visual impact). Discard the feathery gills and place the crab on a board. Cut in half from top to bottom with a sharp heavy knife and lightly bash both large claws with the back of a cleaver to crack the shell. Repeat with remaining crabs, then refrigerate them, along with the reserved top shells. Refrigerate juice in bowl.
  • 02
  • Melt ghee in a large wide saucepan over medium heat, then add onion, garlic, ginger, chillies and curry leaves and fry, stirring occasionally, until onion is softened (5 minutes). Dry-roast curry powder in a frying pan until fragrant (1-2 minutes). Add to pan along with remaining spices and sea salt and stir regularly until you feel the spices starting to catch on the bottom of the pan (about 5 minutes). Mix in coconut milk and tamarind, add the reserved crab juice and bring to the boil, then remove from heat and cool to room temperature. Add crab pieces, mix well and refrigerate overnight.
  • 03
  • Bring crab mixture to room temperature. Place a very large (see note) saucepan on high heat and leave it until it becomes very hot so it retains heat when crab mixture is added, then add crab mixture and chopped coriander roots and stalks, let mixture start to sizzle, gently stir for a moment (this can be with such a full saucepan), then cover with a lid. Continue cooking covered, lifting lid to move the crabs about every few minutes, until crabs turn orange and are cooked through (about 20 minutes). Check seasoning, squeeze in some lime juice and serve hot garnished with coriander leaves.

Note Sri Lankan curry powder is available from Herbies Spices, and Sri Lankan or Indian food shops. Tamarind extract is available from Asian food shops. If a very large saucepan is unavailable, cook crab in two large saucepans.


At A Glance

  • Serves 8 - 10 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 - 10 people

Featured in

Dec 2015

Recipes (9 )

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.

×