The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Ghostboy Cantina's pork tacos with salsa roja and nashi

"I need a fresh take on Taco Tuesdays and I think Ghostboy Cantina's pork with salsa roja might be the answer."

Alessandra Aiello, Leichhardt, NSW

To request a recipe, email 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

2 boneless 1.5cm-thick pork steaks (300gm each), from shoulder or neck 1 tbsp sunflower oil 16 Chinese pancakes (see note) 1 nashi pear, julienned on a mandolin ½ white onion, finely chopped Thai basil, coriander and limes, to serve   Salsa roja 3 dried guajillo chillies (see note), stem and seeds removed 1 dried chipotle chillies (see note), stem and seeds removed 2 ripe Roma tomatoes ¼ unpeeled onion 1 large garlic clove, unpeeled 1 tsp olive oil 1½ tbsp apple cider vinegar


  • 01
  • For salsa roja, soak dried chillies in a bowl of boiling water until softened (1 hour). Preheat oven to 250C. Combine tomatoes, onion and garlic on an oven tray lined with baking paper, drizzle with olive oil and roast until lightly charred and softened (20-25 minutes). Cool, then peel tomatoes, onion and garlic. Drain chillies (discard liquid), place in a food processor along with tomato, onion, garlic, vinegar and 1 tsp sea salt flakes and process until smooth.
  • 02
  • Place steaks in a bowl or ziplock bag with ½ cup salsa roja so pork is coated and refrigerate to marinate (at least 1 hour or overnight).
  • 03
  • Heat ½ tbsp oil in a frying pan over medium high heat, add pork, fry, turning once, until slightly charred and just cooked through (4-5 minutes each side; the salsa will char, adding smokiness and flavour). Rest steaks (5-6 minutes), then slice across the grain.
  • 04
  • Meanwhile, heat ¼ tsp oil in a frying pan over medium-high heat. Stack 2 pancakes together and toast in pan until starting to crisp on the outside and light-brown spots have appeared (45 seconds each side; the pancakes steam against each other and become soft and chewy inside and slightly crisp outside). Repeat with remaining oil and pancakes, keeping cooked pancakes warm under a clean tea towel.
  • 05
  • Divide pork between double pancakes, scatter with pear, onion and herbs, drizzle with remaining salsa roja to taste and serve with lime wedges.

At A Glance

  • Serves 8 people
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
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 8 people

Additional Notes

Chinese pancakes, commonly served with Peking duck, are available frozen from Asian supermarkets. Dried guajillo and chipotle chillies are available from The Essential Ingredient and Mexican food suppliers such as Monterey Mexican Foods (

Featured in

Jul 2016

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


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

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

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