The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Prawn and pork larb with fragrant Savoy cabbage salad


You'll need

1 tbsp peanut oil 150 gm minced pork 1 garlic clove, finely chopped 2 snake beans, thinly sliced 25 gm (5cm piece) ginger, finely chopped 1 lemongrass stalk, finely chopped 7 kaffir lime leaves, finely chopped 2 birdseye chillies, finely chopped 150 gm uncooked prawns, finely chopped 1½ cups (loosely packed) coriander, finely chopped Flesh from 2 finger limes (see note) 50 gm fried shallots (see note) To serve: small iceberg lettuce leaves   Chilli dressing 30 gm caster sugar 1½ tbsp fish sauce Finely grated rind and juice of 4 limes 1 birdseye chilli, finely chopped   Savoy cabbage salad 25 gm roasted jasmine rice (see note) 250 gm Savoy cabbage (about 1/3), thinly sliced on a mandolin 1 Spanish onion, thinly sliced on a mandolin 1 cup each Thai basil, mint, coriander and purple basil

Method

  • 01
  • For chilli dressing, stir sugar and fish sauce in a small saucepan over low heat to dissolve sugar, remove from heat, cool and add remaining ingredients. Set aside.
  • 02
  • For Savoy cabbage salad, combine ingredients in a large bowl and set aside. Just before serving, add one-quarter of the chilli dressing and toss to combine.
  • 03
  • Heat peanut oil in a frying pan over high heat, add pork, stir-fry until sealed (3-4 minutes). Add garlic, snake beans, ginger, lemongrass, kaffir lime and chilli, stir to combine, add prawn and stir-fry until just cooked (1-2 minutes). Add coriander and remaining dressing, stir to combine. Top with finger lime flesh and fried shallots and serve with Savoy cabbage salad and lettuce for wrapping.
Note Finger limes are available from select greengrocers. If they’re unavailable, substitute limes. Fried shallots and roasted rice are available from Asian grocers.

This recipe is from the November 2012 issue of Australian Gourmet Traveller.

“I’d love to try making the prawn and pork larb with cabbage salad from Paul Wilson and his team at Circa. Would you request the recipe?”
Nat Keller, Melbourne, Vic

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
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 4 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×