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.

Noma Australia: the first review

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

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."

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.

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.

Coleslaw

"Store-bought and pre-cut coleslaws, and bottled dressings have given the humble slaw a lacklustre rep over the years," says Stone. "Taking a little time (just 10 minutes!) to whip one up yourself reminds us why this salad became popular in the first place. This creamy, crunchy coleslaw comes together in a pinch and can be piled atop a thick piece of brisket or served as a side."

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."

Clementine, Yass

Our restaurant critics' picks of the latest and best eats around the country right now.

MONA expansion plans

Hobart’s MONA-fication continues apace...

Aunty 5’s rice cakes with tiger prawns and pork floss


You'll need

125 gm rice flour (see note) 60 gm wheat starch (see note) 1 garlic clove, finely chopped 4 cooked tiger prawns, halved lengthways 100 gm pork floss (see note) 1 tbsp roasted peanuts, crushed 2 birdseye chillies (or to taste), thinly sliced 2 spring onions, thinly sliced on an angle   Garlic oil 125 ml (½ cup) vegetable oil 3 garlic cloves, finely chopped   Spring onion oil 125 ml (½ cup) vegetable oil 5 spring onions, coarsely chopped   Nuoc cham 60 ml (¼ cup) each fish sauce and rice vinegar 2 tbsp white sugar 2 garlic cloves, finely chopped 1 birdseye chilli (or to taste), thinly sliced 2 tbsp lime juice, or to taste

Method

  • 01
  • For garlic oil, warm oil and garlic in a saucepan over medium heat to infuse flavours (2 minutes). Set aside to cool, then refrigerate for flavours to develop (overnight). Strain (discard solids) and refrigerate until required.
  • 02
  • For spring onion oil, warm oil and onion in a saucepan over medium heat to infuse flavours (2 minutes). Set aside to cool, strain (discard solids) and refrigerate until required.
  • 03
  • For nuoc cham, combine fish sauce, vinegar, sugar and 125ml warm water in a saucepan over medium heat, stir to dissolve sugar, bring to just below boiling point and set aside to cool. Add garlic, chilli and lime juice, adjust seasoning to taste, stir to combine and refrigerate until required. Makes about 250ml.
  • 04
  • Whisk flour, wheat starch, 50ml garlic oil, 500ml water and 1 tsp salt in a saucepan, then stir continuously over low heat until thick and glue-like (4-5 minutes). Spoon into a 30cm x 20cm x 3.5cm-deep baking tray, press evenly with wet hands, place tray in a large steamer over simmering water, steam until firm to touch (15-20 minutes) and set aside to cool. Slice into 2cm cubes with a knife dusted in rice flour and set aside on a tray lined with baking paper.
  • 05
  • Heat 60ml garlic oil in a large frying pan over high heat, add garlic and fry rice cakes in batches until golden and slightly crisp (2-3 minutes; be careful, hot oil will spit). Remove with a slotted spoon, arrange on a plate, top with prawns, pork floss, peanuts, chilli and onion, drizzle with a little nuoc cham and spring onion oil and serve.
Note Rice flour, wheat starch and pork floss are available from select Asian grocers.

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

“I’m a huge fan of the rice cakes at Red Lantern on Riley. Will Luke Nguyen share the recipe?”
Richard Robbins, Manly, NSW

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 8 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 8 people

You might also like...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

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

×