Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe this month and you'll get 15 issues for $79.95. That's a savings of 40% off the annual retail price. Offer ends 25 January.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Recipes for big cuts

Go big this season with cuts large enough to feed a crowd: legs of lamb, sides of beef, suckling pigs, and whole fish. The pineapple jerked pork neck with crushed pineapple relish and black bean and rice salad is calling your name...

Australian expats' most-missed hometown favourites

As we celebrate Australia Day, we ask leading expats about their most-missed hometown flavours and haunts.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Bali's best local food

You haven’t eaten on Indonesia’s most popular island until you’ve explored the rich, bold flavours found in the traditional warungs. Bali insider Maya Kerthyasa takes us on a tour of the best.

Jamaican goat curry

"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Summer sides

Go beyond the usual big green salad with our collection of summer sides including a minty potato and pea salad, barbecued corn with chipotle salt and sour cream, coleslaw with buttermilk, lemon mayonnaise and smoked almonds, and many more options for summer entertaining.

Kung Pao chicken

"I'm a longtime GT subscriber and fan. My fiance is obsessed with the Kung Pao chicken from Mr Wong in Sydney. He keeps trying to replicate it every time he goes near the kitchen. The results haven't been too bad, but he isn't happy with them, which means further experimentation. Would you please ask for the recipe so we can move on to something else?" Jules Clancy, Cooma, NSW REQUEST A RECIPE To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

Crumbed oysters with tartare sauce


You'll need

For deep-frying: vegetable oil 24 oysters, shucked 1 egg 125 ml (½ cup) milk 50 gm (1/3 cup) plain flour, seasoned 100 gm Japanese breadcrumbs (see note) To serve: rock salt To serve: lemon wedges   Tartare sauce 100 gm mayonnaise 25 gm (2 tbsp) salted capers, soaked in water for 1 hour, drained and finely chopped 2 tbsp finely chopped Spanish onion 1 tbsp finely chopped cornichons 2 tbsp finely chopped chives 1 tsp finely chopped flat-leaf parsley ½ lemon, juiced

Method

  • 01
  • For tartare sauce, combine all ingredients in a bowl and season to taste with sea salt and freshly ground black pepper. Makes 1 cup. Tartare can be refrigerated in an airtight container for up 1 week.
  • 02
  • Preheat oven to 100C. Heat vegetable oil in a deep-fryer or large deep saucepan to 180C. Remove oysters from shells, reserving shells, place oysters on an oven tray and warm in oven for 5 minutes. Whisk egg and milk together in a bowl, and place flour and breadcrumbs each in separate bowls. Dip oysters into flour, shaking off excess, then egg mixture and then breadcrumbs, shaking off excess. Deep-fry oysters, in batches, for 30 seconds or until crisp and golden, then drain on absorbent paper.
  • 03
  • To serve, spoon rock salt into the centre of 4 plates, arrange 6 oyster shells on top of each plate and place crumbed oysters in shells. Serve immediately with tartare sauce and lemon wedges to the side.
Note Japanese breadcrumbs, also called panko, are available from Japanese and Asian grocery stores and select supermarkets.

"I usually prefer eating oysters au natural, but having tasted the crumbed version served simply with tartare sauce at Must Winebar, I can't imagine enjoying them any other way now. Would you please ask chef Russell Blaikie for his recipe?"
Lucinda Booth, Perth, WA

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
Win
a trip to the Gold Coast!

Celebrate the opening of Kiyomi with an accommodation and dining package for two people at Jupiters Hotel & Casino on the Gold Coast.

Read More
Win
dinner for two at Park Hyatt Sydney!

Win one of two double passes to enjoy a uniquely crafted seven-course dinner tasting menu at Park Hyatt Sydney.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

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