"The sweet-sour flavours of this ubiquitous Chinese-Australian classic tend to come from a host of processed products - tinned pineapple and jarred sauces come to mind. My re-think relies on natural ingredients," says Kylie Kwong. "Davidson's plums make perfect sense here - they have just the right amount of tartness and acidity, while the amazing colour imparts the redness associated with the dish without the need for artificial additives. The fact it's a native ingredient ticks boxes for me, but if regular plums are in season they're an excellent substitute."
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