The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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.

Flourless apple, almond, raisin and ginger cake

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

How does a travel editor travel?

Helen Anderson, travel editor at Australian Gourmet Traveller, shares her insider tips.

Spareribs yasai suzuke


You'll need

1 kg pork spareribs (see note) 3 litres vegetable oil 30 gm ginger, finely grated 3 cloves garlic 10 fresh bay leaves 3 cloves   Star anise and honey soy sauce 200 gm white sugar 250 gm honey 200 ml yamasa or light soy sauce 15 ml each sesame oil and vegetable oil 100 gm ginger, finely chopped or grated 100 gm garlic (about 1 head), finely chopped 1 white onion, finely chopped 2-3 whole star anise   Konbu pickles 500 ml (2 cups) rice wine vinegar 150 gm white sugar 1 fresh bay leaf 2 cloves 2 tsp black peppercorns 2 tsp coriander seeds 100 gm cauliflower, cut into small florets 1 small carrot, peeled and thinly sliced ½ Lebanese cucumber, halved lengthways and thinly sliced 100 gm daikon, peeled, cut into 5mm batons 100 gm cherry tomatoes, large ones halved

Method

  • 01
  • For konbu pickles, combine all ingredients except vegetables, and ¼ cup sea salt in a saucepan over medium heat and bring to the boil. Cool. Add vegetables and refrigerate overnight.
  • 02
  • Combine ribs and 1 tbsp salt in a bowl, cover and refrigerate overnight. Remove, rinse, drain and pat dry with absorbent paper.
  • 03
  • Preheat oven to 160C. Place ribs in a large roasting pan with oil, ginger, garlic, bay leaves and cloves. Roast for 1½ hours or until tender. Remove from oven and cool ribs in oil. Remove ribs, drain well, discarding oil, and pat dry with absorbent paper to absorb oil.
  • 04
  • For star anise and honey soy sauce, combine all ingredients. Makes 3 cups. Combine ribs and sauce and marinate for 2-3 hours. Remove half the ribs from sauce and transfer to a frying pan over medium heat, add ½ cup sauce and cook for 5 minutes, turning frequently, or until sauce caramelises and ribs are warmed through. Repeat with remaining ribs. Serve immediately with konbu pickles to the side.
Note Ask your butcher to cut spareribs in half crossways for you.

"The spareribs at Sydney's Toko are superb. Would you ask chef Alun Evans for the recipe?"
Willow Wren Alexander, Brisbane, Qld

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
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
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

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

×