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...

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.

Australian expats' most-missed hometown favourites

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

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.

Pavlova Recipes

Everyone loves a pav. Here are some of our favourite recipes.

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.

Pork neck curry with roast peanuts and pineapple relish


You'll need

1 pork neck (about 1.1kg), cut into 2.5cm pieces 250 ml (1 cup) light soy sauce 800 ml coconut milk 6 star anise 2 pieces cassia bark 10 kaffir lime leaves, coarsely torn 60 ml (¼ cup) fish sauce, or to taste 2 tbsp vegetable oil 30 gm light palm sugar, or to taste ½ long red chilli, finely chopped, plus extra (thinly sliced), to serve 250 ml (1 cup) coconut cream 1 cup (firmly packed) Thai basil To serve: steamed jasmine rice and coriander   Curry paste 2½ tbsp each coriander and cumin seeds 1 piece cassia bark 1 tsp whole white peppercorns ½ tsp ground cloves 1½ tsp finely grated nutmeg 3 long dried red chillies, soaked in warm water until softened 5 golden shallots, thinly sliced 5 garlic cloves, thinly sliced 25 gm (5cm piece) galangal, finely grated 1 lemongrass stalk, white part only 3 coriander roots, scraped 120 gm roasted peanuts, coarsely chopped, plus extra to serve 1½ tbsp sweet paprika   Pineapple relish 55 gm (¼ cup) caster sugar 2 tsp fish sauce 300 gm (about ¼) pineapple, diced ½ cup (loosely packed) coriander 1 tbsp each coconut vinegar and lime juice 1 long red chilli, finely chopped 3 red shallots, thinly sliced 2 kaffir lime leaves, stalks removed, thinly sliced

Method

  • 01
  • Place pork neck in a non-reactive shallow dish, cover with soy sauce and refrigerate to marinate for 30 minutes.
  • 02
  • Meanwhile, combine coconut milk, star anise, cassia, half the lime leaves, 40ml fish sauce and 500ml water in a saucepan over medium heat, bring to a gentle simmer, add pork and simmer until tender (1-1¼ hours), strain and set aside (reserve 250ml liquid).
  • 03
  • Meanwhile, for curry paste, dry-roast coriander, cumin and cassia bark until fragrant (2-3 minutes). Transfer to a mortar and pestle, add peppercorns and cloves and pound until finely ground. Transfer to a bowl and set aside. Pound remaining ingredients in a mortar and pestle to a fine paste (4-5 minutes), add to spice mixture and combine well. Curry paste will keep refrigerated in an airtight container for 2-3 days.
  • 04
  • For pineapple relish, combine sugar and 60ml water in a small saucepan over medium heat, stir occasionally until sugar dissolves then simmer until syrupy (1-2 minutes). Remove from heat and cool to room temperature. Add remaining ingredients, transfer to a non-reactive bowl and set aside.
  • 05
  • Meanwhile, heat oil in a large saucepan over medium heat, add curry paste and sauté until fragrant and starting to caramelise (7-10 minutes), add palm sugar, chilli, pork, remaining fish sauce, remaining lime leaves, pork and reserved liquid, simmer to combine (5 minutes). Add coconut cream, reduce heat to low and simmer until thick (20-25 minutes), season to taste with fish sauce and palm sugar and stir through basil. Serve topped with coriander, extra chilli and peanuts, with pineapple relish and steamed rice on the side.
This recipe is from the January 2010 issue of Australian Gourmet Traveller.

“At The Cape Wine Bar in Dunsborough, WA, recently we had the most fantastic pork curry with pineapple, chilli and coriander relish and fragrant rice. Would you ask Luke Clarke for the recipe?”
Mark Evans, 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
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 6 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.