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 before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Brae

Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

Hunter Valley NSW travel guide

Our guide to the best of the region.

Chilli crab


You'll need

½ tsp cornflour 10 long red chillies, finely chopped 1 onion, finely chopped 80 ml (1/3 cup) vegetable oil 2 live mud crabs (about 1kg each), killed humanely, scrubbed and quartered 35 gm (7cm piece) ginger, finely chopped 3 garlic cloves, finely chopped 1 tbsp tomato paste 200 ml tomato purée 2 tbsp tomato sauce (ketchup) 1 egg, lightly beaten 2 tbsp light soy sauce, or to taste 1 tbsp sugar, or to taste To serve: coriander, thinly sliced spring onions, and crusty bread, steamed buns or steamed rice

Method

  • 01
  • Whisk cornflour and 200ml water in a small bowl to combine and set aside.
  • 02
  • Process chilli and onion in a food processor until a paste forms and set aside.
  • 03
  • Heat oil in a large wok over medium heat. Add crab and stir-fry until starting to colour (3-4 minutes). Remove crab with a slotted spoon and set aside.
  • 04
  • Add chilli paste and stir until tender (7-10 minutes). Add ginger and garlic, stir until fragrant (2-3 minutes). Add tomato paste and stir until mixture darkens in colour (1-2 minutes). Add tomato purée and ketchup, bring to the simmer, add cornflour mixture, stir to combine, then add crab and cook, stirring occasionally, until orange and cooked through (10-12 minutes). Drizzle with egg, stir to coat, season to taste with soy sauce, sugar and salt and serve hot topped with coriander and spring onion, with bread or steamed rice.

One of the most satisfying - and surely the most famous - of all crab dishes, Singapore chilli crab has a relatively short history. The dish consists of crab in its shell, stir-fried and heavily coated in a rich, sweet red sauce made with bottled tomato sauce (ketchup), soy sauce and ginger, among other ingredients, thickened with egg and cornflour. Mud crab, with its generous amount of flaky sweet flesh, is traditionally the crustacean of choice for chilli crab.

Singaporean Cher Yam Tian created the original version of chilli crab for her husband in 1950, and began selling it shortly afterwards from a humble street cart. The acclaim her invention garnered was so great that in 1956 she and her husband opened a restaurant, Palm Beach Seafood, which is still cooking up this famous dish today.

Madame Cher's version was sweeter and less rich than the one that many of us are now familiar with. The later additions of egg and sambal have been attributed to chef Hooi Kok Wai of Singapore's Dragon Phoenix Restaurant, which also serves its version of the recipe to this day.

Singaporeans aren't the only people proud to call chilli crab their own, however. The Malaysian tourism minister caused a mini media storm back in 2009 when she suggested that Malaysia's chilli crab had been "hijacked" by other countries. Indeed, excellent variations of the dish can be found in many unassuming Malaysian restaurants in Australia.

Despite the name, there's not a lot of spicy heat in traditional chilli crab. In our recipe, the long chillies add only a subtle heat; feel free to add more chilli to taste. If you prefer less sweetness than is customary, fresh tomatoes would be a fine addition.

Eating chilli crab is a messy business and requires you to leave decorum at the door. Popular accompaniments include crusty bread and mantou, Chinese steamed buns, which are great for mopping up all the wonderful sauce. Of course steamed rice does the trick too. Arm yourself and your guests with the necessary tools - crab crackers, crab pick, finger bowl, bib and napkin - and dig in.

At A Glance

  • Serves 8 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 people

Featured in

Nov 2012

You might also like...

Laugenbrezel

recipes

Cassoulet

Jerk chicken with coconut rice and pineapple relish

recipes

Cinnamon sugar doughnuts

Chinese spring rolls

recipes

Chocolate mousse with pink grapefruit and vanilla cream

Tortillas

recipes

conversion tool

 
get the latest news

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

×