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.

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.

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.

Cornersmith Annandale opens

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

Philippe, Melbourne review

Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Aunty Three’s Saigon chicken and cabbage salad with quail eggs


You'll need

500 gm skinless chicken thighs 80 gm (1/3 cup) honey 1 long red chilli, seeds removed, finely chopped 1 tsp finely grated ginger ½ garlic clove, finely chopped 250 gm (about ¼) each white and red cabbage, thinly sliced on a mandolin 3 carrots, cut into julienne ¼ cup (firmly packed) each mint, coriander, Thai basil and Vietnamese mint 1 bunch chives, finely chopped 12 canned quail eggs (see note) 70 gm (½ cup) roast peanuts, coarsely chopped   Chilli and lime dressing 5 long red chillies, coarsely chopped 3 coriander roots, scraped 1 golden shallot, finely chopped ½ garlic clove, finely chopped 1 very ripe Roma tomato, coarsely chopped 50 gm caster sugar Juice of 2 limes, or to taste 1 tbsp fish sauce, or to taste

Method

  • 01
  • Preheat oven to 200C. Combine chicken, honey, chilli, ginger and garlic in a small roasting tray, season to taste, cover with foil and roast until chicken is just cooked (10-15 minutes). Remove foil, cool to room temperature, then coarsely shred chicken and set aside.
  • 02
  • Meanwhile, for chilli and lime dressing, pound chilli, coriander root, shallot and garlic in a mortar and pestle, add tomato and pound to combine. Add 25ml water and remaining ingredients, adjust seasoning to taste (dressing should be sweet, salty, hot and sour), set aside.
  • 03
  • Combine cabbage, carrot and herbs in a bowl, add chicken, drizzle over a little dressing, toss to combine, add more dressing to taste, scatter with quail eggs and peanuts and serve.
Note Canned quail eggs are available from select Asian grocers and select delicatessens.

This recipe is from the January 2011 issue of Australian Gourmet Traveller.

“Would you be able to persuade ‘Aunty Three’ at Grasshopper Asian Kitchen in Brisbane to share her recipe for chicken and cabbage salad with quail eggs? It reminds me so much of the one my mother used to make.”
Danielle On, Fortitude Valley, 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.

×