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.

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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.

Pea and ham soup

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.

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?

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.

Curry recipes

It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

Ham hock soup

Turmeric and coconut salmon curry


"This light aromatic coconut-based curry from Thailand is a great way to showcase beautiful fresh seafood," says Tikaram. "I'm using salmon here although you could substitute mussels, squid or even a combination of them all. At EP we make all our curry pastes fresh, daily. It's an expensive and labour-intensive process, although the result is delicious, but I must admit that when I'm making a quick curry at home, I use a store-bought yellow curry paste, which does the job."

You'll need

1 litre (4 cups) chicken stock 250 ml (1 cup) coconut cream ¼ cup (about 12) kaffir lime leaves 2 lemongrass stalks, cut into 3-4 sections 1 tbsp tamarind liquid mixed with 1 tbsp water 2 tbsp fish sauce 2 tbsp oyster sauce 1 tbsp white sugar 500 gm skinless boneless salmon fillet 2 long red chillies, seeded and cut into julienne 100 gm (½ bunch) snake beans, cut into rough 6cm lengths ½ cup (loosely packed) Thai basil, plus extra to serve Juice of 2 mandarins To serve: Thai basil, thinly sliced kaffir lime leaf and steamed jasmine rice   Yellow curry paste 12 dried long red chillies 20 gm galangal, thinly sliced 1½ tbsp thinly sliced lemongrass (about 1 small stalk, pale tender part only) 10 gm fresh turmeric, thinly sliced 3 garlic cloves 3 tsp sliced krachai or wild ginger (see note) ½ tsp shrimp paste (see note)

Method

  • 01
  • For yellow curry paste, soak chillies in a bowl of warm water for 20 minutes, then drain, reserving soaking water, and process in a small blender or food processor with remaining ingredients until smooth, adding a little water to help blend if necessary. Refrigerate until required.
  • 02
  • Bring stock, coconut cream, lime leaves and lemongrass to the boil in a saucepan over medium heat, add 4 tbsp curry paste (refrigerate any remaining in an airtight container for up to a week) and simmer until aromatic and mixture no longer tastes raw (3-5 minutes). Season to taste with tamarind, fish sauce, oyster sauce and sugar, add salmon and simmer very gently over low heat until almost cooked (5-6 minutes). Add chilli, beans and basil, and simmer until salmon is just cooked (1-2 minutes). Stir in mandarin juice, adjust seasoning if necessary and serve hot with extra Thai basil, kaffir lime leaf and rice.

Note Krachai, or wild ginger, is available fresh from Thai grocers when in season, or in jars from Asian greengrocers. Shrimp paste, also called kapi or terasi, is available from Asian food stores.


At A Glance

  • Serves 6 - 8 people
GT
Signature Collection

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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.

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2017 Restaurant Guide

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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

A fruity beer like Stone & Wood Pacific Ale or a high-acidity white wine like chenin blanc or sauvignon blanc.

Featured in

Nov 2015

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