The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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.

Persian love cake

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

New South Yarra restaurants

The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Long Chim, Melbourne review

David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

David Thompson's grilled pork skewers


"In Bangkok, these smoky treats are available throughout the day and well into the night - and for good reason," says David Thompson. "I like to use quite a fatty cut of pork, and neck fits the bill perfectly. It might seem strange to use condensed milk, but it's what makes the pork rich and caramelised and truly of the streets." Soak 16 small bamboo skewers in water for 20 minutes for this recipe, and start a day ahead to marinate the pork.

You'll need

4-5 Thai garlic cloves (see note) 3 coriander roots 1 tsp white peppercorns 2 tbsp rice bran oil 2 tbsp condensed milk 2 tbsp fish sauce Dash dark of soy sauce, to taste 30 gm light palm sugar, crushed 1 tsp white peppercorns Large pinch of finely ground dry-roasted coriander seeds (see note) Pinch of ground star anise 350 gm boned pork neck, cut into 2cm strips 60 ml (¼ cup) coconut cream Steamed rice, to serve

Method

  • 01
  • Pound garlic, coriander roots, peppercorns and a generous pinch of salt with a mortar and pestle, then combine with oil, condensed milk, fish sauce, soy sauce, palm sugar and spices in a plastic container. Add pork, turn to coat, cover and refrigerate overnight to marinate.
  • 02
  • Heat a charcoal barbecue (or char-grill pan) to low. Thread 3 pork strips onto each skewer and grill in batches, turning occasionally and brushing with coconut cream, until charred and just cooked (6-10 minutes). Serve with steamed rice.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Additional Notes

Thai garlic is smaller and sweeter than other varieties of garlic, and is available from Thai food stores. If it’s unavailable, substitute small garlic cloves. Regular garlic will work fine, but the flavour will be slightly bitter. Dry-roast whole seeds then grind in a spice grinder or mortar and pestle. To dry-roast spices, cook the spices in a dry pan, stirring continuously over medium-high heat until they’re fragrant. The cooking time varies depending on the spices used.

Drink Suggestion

Smaragd grüner veltliner, such as Hirtzberger’s.

Featured in

Sep 2016

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