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.

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.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

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.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Chicken stir-fried with holy basil and chilli

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.

Malaysian chicken curry


You'll need

4 each golden shallots, garlic cloves and long red chillies, coarsely chopped 20 gm (4cm piece) ginger, coarsely chopped 1½ tbsp vegetable oil 1 onion, thinly sliced 4 tsp ground cardamom 1½ tsp ground turmeric 8 chicken thigh fillets, cut into strips 400 ml coconut milk 1 fresh curry leaf sprig (see note) 1 lemongrass stalk, bruised 1 each cinnamon quill and star anise 1½ tbsp soft palm sugar, or to taste To serve: fried shallots (see note) and lime wedges   Coconut rice 400 ml coconut milk 1 lemongrass stalk, bruised ½ tsp each cumin seeds and coriander seeds, cracked in a mortar and pestle 400 gm jasmine rice, rinsed

Method

  • 01
  • Process shallot, garlic, chilli and ginger in a food processor until finely chopped. Heat oil in a large saucepan over medium-high heat, add chilli mixture, stir occasionally until fragrant (2 minutes). Add onion and spices, stir for 2 minutes, add chicken, stir to coat well. Add coconut milk, curry leaf sprig, lemongrass, cinnamon, star anise and 100ml water and simmer until chicken is tender (20 minutes). Season to taste with palm sugar and sea salt.
  • 02
  • Meanwhile, for coconut rice, simmer coconut milk, lemongrass, spices and 200ml water in a saucepan over medium-high heat, add rice and bring to the simmer, stirring occasionally. Reduce heat to low, cover and cook until rice is tender and liquid absorbed (15-20 minutes). Remove from heat, stand for 5 minutes and serve with hot chicken curry, scattered with fried shallots, with lime wedges.

Note Curry leaf sprigs and fried shallots are available from Asian grocers.


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

Featured in

Aug 2012

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.

×