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.

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.

Pea and ham soup

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.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Pol sambol


"Pol is Singhalese for coconut and this sambol is one that appears in many guises throughout Sri Lanka," says O Tama Carey. "It's a delicious side dish that works with an array of curries and any leftovers are excellent eaten on toast the next day." Makes 3 cups.

You'll need

15 gm (1 1/3 tbsp) dried Maldive fish flakes (see note) 300 gm finely grated fresh coconut (4 cups; from about ¾ of a mature coconut) 5 golden shallots, finely diced 1 long green chilli, finely chopped Juice of 2 limes, or to taste 1 tsp each hot chilli powder and paprika

Method

  • 01
  • Pound Maldive fish and 3 tsp river salt (Carey uses Murray River salt) with a large mortar and pestle until very fine. Place in a mixing bowl with remaining ingredients and use your hands to mix, kneading and squeezing all the ingredients together. Taste and adjust seasoning; you want enough chilli to make you happy and enough lime juice to give it a pleasant tang. Pol sambol keeps refrigerated for a couple of days.
Note Maldive fish flakes, dried tuna, are available from Sri Lankan and Indian food stores.

At A Glance

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

Featured in

Dec 2015

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with chicken ragu and green sauce

Fast autumn recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast summer recipes

recipes

Flathead with crushed peas

Fast seafood recipes

recipes

Pumpkin pilaf with ricotta and pepitas

Fast summer dinners

recipes

Lamb with orzo and olives

Six fast noodle recipes

recipes

Prawns with black beans, chorizo and chipotle

Fuss-free summer recipes

recipes

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

Fast summer recipes

recipes

conversion tool

 
get the latest news

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

×