Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Finalists for Bar of the Year 2018
28.07.2017

Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.

Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but the journey there is part of the unforgettable experience they offer.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Banana-blossom salad with seared quail and chilli, lime and coconut dressing


You'll need

3 small red chillies, coarsely chopped 2 garlic cloves, coarsely chopped 60 ml (¼ cup) fish sauce 1 tbsp kecap manis 6 quail (about 135gm each), butterflied   Chilli, lime and coconut dressing 25 gm light palm sugar 100 ml fish sauce 100 ml lime juice 50 gm chilli jam (see note) 50 ml coconut cream   Banana-blossom salad 125 gm (1 cup) unsalted peanuts 6 green onions, thinly sliced, white ends only 1 Spanish onion (200gm), thinly sliced 1 cup shredded coconut flesh (see note) 1 cup (firmly packed) coriander leaves 75 gm (1 cup) fried shallots 1 banana blossom, thinly sliced, placed in acidulated water, drained before use 3 long red chillies, finely sliced

Method

  • 01
  • Pound chilli and garlic to a coarse paste in a mortar and pestle, stir in remaining ingredients. Place quail in a single layer in a non-reactive container, pour marinade over and refrigerate (1-2 hours), turning to coat occasionally.
  • 02
  • Meanwhile, for chilli, lime and coconut dressing, pound palm sugar and fish sauce in a mortar and pestle to dissolve sugar. Add lime juice and chilli jam, then slowly whisk in the coconut cream. Adjust seasoning to taste and reserve. Makes about 250ml.
  • 03
  • Heat a chargrill pan over medium heat, remove quail from marinade and cook in batches, turning often until cooked through (10-12 minutes). Set aside and keep warm.
  • 04
  • Meanwhile, preheat oven to 180C. Roast peanuts on an oven tray until golden (3-5 minutes). Cool, coarsely chop and transfer to a bowl. Add remaining salad ingredients, drizzle half coconut dressing over, toss to combine. Serve immediately with quail and extra dressing.
Note Chilli jam is available from selected food stores. For fresh shredded coconut, open coconut and scrape with a citrus zester.

“While on holiday in Queensland, my wife and I enjoyed a great meal at Spirit House. We’d love Damien Ryan’s recipe for banana-blossom salad with seared quail and chilli, lime and coconut dressing.”
Tony May, via email

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 6 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 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×