GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

By subscribing to Gourmet Traveller via auto-renewal you‘ll pay only $6 for your first three issues, and then just $5.95 each issue thereafter.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Stir-fry recipes

A centrepiece of stir-fried lobster with garlic stems or Neil Perry’s stir-fried beef with Sichuan peppercorns and sweet bean sauce? Whichever you choose, our online collection of 22 wok-tossed recipes is bound to cause a stir.

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Green salad with vinaigrette

"Our seven-year-old, Arwen, has been making this vinaigrette since she was five - she tastes it as she goes," says Levy Redzepi. "It's fresh and acidic and as good as the leaves. Frillice lettuce is crunchy but it's thin so it's like a perfect mix of cos and iceberg."

Prego rolls

"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

Homemade white bread

"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

Miso-caramelised kingfish with soba noodles, miso broth and enoki mushrooms


You'll need

60 ml sake 100 ml mirin 2 tsp white sugar 120 gm shiro miso paste (see note) 8 skinless Hiramasa kingfish fillets (80gm each) 1 tbsp peanut oil 80 gm soba noodles 100 gm enoki mushrooms, trimmed 100 gm oyster mushrooms, coarsely torn 1 gm dried wakame (see note) 240 gm silken tofu, cut into 5cm cubes 2 green onions, white part only, sliced diagonally To serve: coriander cress and chilli oil   Miso broth ½ leek, white part only, halved lengthways 100 gm white radish (daikon), coarsely chopped ½ onion, quartered 1 garlic clove, halved 5 cm piece konbu (see note) 10 gm dried anchovy (see note) 10 gm bonito flakes (see note) 100 gm shiro miso paste

Method

  • 01
  • For miso broth, tie vegetables, garlic and konbu up in a piece of muslin. Combine in a saucepan with 1.6 litres of water. Bring to the boil, reduce heat and simmer until daikon is tender and liquid has reduced by half (45-60 minutes), then remove vegetables and discard. Tie dried anchovies and bonito flakes in a separate piece of muslin, add to pan and cook for 10 minutes to infuse. Strain through a fine sieve into a clean saucepan over low-medium heat, add miso paste, stir to dissolve miso (3-5 minutes) and set aside.
  • 02
  • Meanwhile, heat sake, mirin and sugar in a small heavy-based saucepan over medium heat, stirring to dissolve sugar (1-2 minutes). Flame with a match, then once flame is extinguished add miso paste, stir to combine and cool completely. Place kingfish in a non-reactive dish, pour over miso mixture, cover and marinate at room temperature for 30 minutes.
  • 03
  • Bring a saucepan of salted water to the boil, cook noodles according to packet instructions, refresh under cold running water, drain and set aside.
  • 04
  • Heat oil in a frying pan over medium-high heat, drain kingfish from marinade and cook, turning occasionally, until rich caramel in colour (3-5 minutes each side), then reduce heat to low and cook until just cooked through (2-3 minutes).
  • 05
  • To serve, bring miso soup to the boil, add mushrooms and wakame. Place tofu in the centre of each bowl, top with noodles and kingfish, divide broth and mushrooms between bowls, scatter with green onion and coriander, drizzle with chilli oil and serve immediately.
Note Shiro (white) miso paste, dried wakame and konbu (types of dried kelp) bonito flakes and dried anchovies are available from Japanese and Asian grocers.

“After a busy morning at Urban Bistro, I will often pop into the Central Market to pick up a few specialty ingredients. Being at the doorstep of the Hilton, it allows for easy access to visit my good friend executive chef Simon Bryant. If you haven’t eaten properly for a week, his miso kingfish noodle broth will keep you going during a bracing Adelaide winter and a trip around the market. We meet for a bowl of warming soul-restoring broth, a great chat and laugh, and shopping seems so much more fun.”
Bethany Finn, Urban Bistro, SA

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 in Sydney

From drinks and dos to eats and retreats, our go-guide to Sydney has you covered. Are you ready to live it up, or wind it down, in the harbour city?

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...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×