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.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld 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.

Pea and ham soup

Curry recipes

It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

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.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Torched kingfish with kimchi mayo, charred onion and black sesame oil


"I love Stillwater's kingfish. May I please have the recipe so I can try it at home?"
Paul Shine, Launceston, Tas 

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.

You'll need

½ white onion, quartered, pieces separated For roasting and frying: grapeseed oil 25 gm sushi rice, rinsed 1 small witlof, leaves separated 300 gm sashimi-grade yellow tail kingfish, cut across the grain into 5mm slices 50 ml white soy sauce (see note) 1 tbsp black sesame oil (see note) 25 gm (1 cup) baby mizuna   Kimchi mayonnaise 1 egg 2 tbsp kimchi 2 tsp rice vinegar ½ tsp Dijon mustard ½ small garlic clove 120 ml grapeseed oil ¼ tsp sambal oelek

Method

  • 01
  • Preheat oven to 220C. Toss onion with 1 tsp grapeseed oil and roast on an oven tray until blackened (25-30 minutes). Cool (it will be brittle), then grind to ash in a spice grinder or with a mortar and pestle.
  • 02
  • Reduce oven to 55C or lowest setting. Add sushi rice to a saucepan of boiling water, bring back to the boil, then reduce heat to low-medium and simmer until slightly overcooked (15-20 minutes). Drain, refresh under cold water, drain well and spread on an oven tray lined with baking paper. Place in oven until dry but pliable (1½-2 hours).
  • 03
  • Heat 3cm oil to 180C in a deep saucepan and fry rice in 2 batches, stirring, until crisp but not coloured (15 seconds). Remove with a skimmer, shake off excess oil and cool on paper towels.
  • 04
  • For kimchi mayonnaise, soft-poach egg, drain, cool briefly, then blend in a small food processor with kimchi, vinegar, mustard and garlic to combine. Gradually add grapeseed oil in a steady stream until incorporated and thickened. Add sambal and season to taste.
  • 05
  • Place witlof in iced water to crisp (2 minutes), then pat dry. Place kingfish on a metal tray and blowtorch one side to just char. Arrange on serving plates with witlof, season with salt, white soy sauce and sesame oil. Dot with kimchi mayo, scatter with mizuna, puffed rice and a little charred onion powder and serve.

Note White soy sauce is available from Japanese grocers. Black sesame oil is available online from Santos Organics. If it's unavailable use white sesame oil.


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

Featured in

Sep 2015

Recipes (10 )

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×