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.

Cornersmith Annandale opens

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

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.

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.

Zambo makes its Marque on Crown Street

From Cracco to Crown Street, Matteo Zamboni brings a new style of Italian food to Surry Hills.

Ocean trout and pea broth


You'll need

1 sheet nori 1 tbsp vegetable oil 6 shallots, thinly sliced 1 clove of garlic, crushed 2 tbsp soy sauce 2 tbsp mirin 320 gm podded peas 4 (120 gm each) ocean trout fillets, skinned and pin-boned 1 tbsp finely grated ginger 2 green onions, thinly sliced To serve: gomasio (sesame salt, see note) To serve: togarashi (sansho pepper seasoning, see note) To serve: steamed rice   Dashi 3 cm square of dried kelp (kombu) 2 tbsp dried bonito flakes

Method

  • 01
  • For dashi, combine dried kelp and 2 cups of water in a saucepan and bring to a gentle simmer over low heat, remove kelp and discard. Add bonito flakes to pan and bring to the boil. Remove pan from heat, stand for 1 minute, then strain liquid through a fine sieve placed over a bowl and reserve.
  • 02
  • Toast nori in a frying pan over medium high heat for 30 seconds each side or until crisp. Cool, then break into small pieces.
  • 03
  • Heat vegetable oil in a large, wide-based saucepan over medium heat, add shallots and garlic, cook for 3-4 minutes until soft, then add dashi, soy sauce and mirin and simmer for 5 minutes. Add peas, simmer for 4-5 minutes, then add ocean trout to pan in a single layer, cover and simmer for 4-5 minutes until just cooked. Carefully remove trout from pan and flake into large pieces.
  • 04
  • Add ginger to pea broth, stir to combine and ladle into four bowls, then top with flaked trout, and sprinkle with green onions and toasted nori. Serve immediately with sesame salt, togarashi and rice passed separately.

Note Gomasio and togarashi are available from specialist Japanese grocery stores and some health-food stores.


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...

Fuss-free summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes

recipes

Prawns with black beans, chorizo and chipotle

Fast summer recipes

recipes

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

Fast seafood recipes

recipes

Sparkling cherry crush

Bullshot

recipes

Tequila and sangrita

Spirulina Rush

recipes

conversion tool

 
get the latest news

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

×