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.

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.

Noma Australia: the first review

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

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Stir-fry recipes

A centrepiece of stir-fried lobster with garlic stems or Neil Perry’s stir-fried beef with Sichuan peppercorns and sweet bean sauce? Whichever you choose, our online collection of 22 wok-tossed recipes is bound to cause a stir.

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."

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."

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.

Homemade white bread

"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

Marlin and tuna poke with fried rice


You'll need

  Fried rice 1 tbsp vegetable oil 4 eggs, lightly whisked 1 onion, finely chopped 400 gm (2 cups) long-grain rice, boiled 1 cup finely chopped fresh pineapple 1 tbsp finely chopped coriander   Marlin poke 450 gm marlin or swordfish fillet, skin removed and cut into 1cm pieces 1 tbsp sesame oil ¼ cup seaweed salad, finely chopped (see note) 1 small red chilli, seeds removed and finely chopped   Tuna poke 450 gm sashimi grade tuna, cut into 1cm pieces 1 tsp finely shredded toasted nori 1 tsp finely grated ginger 1 tsp sesame seeds, toasted 2 tsp soy sauce

Method

  • 01
  • For marlin and tuna poke, combine respective ingredients in separate bowls and refrigerate until required.
  • 02
  • For fried rice, heat half the oil in a frying pan over medium heat and add eggs, tilting pan to spread evenly. Cook, scraping sides towards the middle with a fork and gently shake pan, for 3 minutes or until omelette has set. Remove from pan, cool, then roll up omelette and slice thinly. Heat remaining oil in pan, add onion and sauté for 5 minutes or until softened. Add rice, reduce heat to low-medium and cook for 5 minutes or until warmed through. Add pineapple, omelette and coriander, combine well and cook for 2 minutes. Transfer to a serving bowl.
  • 03
  • To serve, place poke side by side on a platter with fried rice passed separately.

Note Seaweed salad is a fresh seaweed product available from Japanese grocery stores and select fishmongers.


In Hawaii, poke is a popular dish available from supermarkets, fishmongers and as takeaway. Like much Hawaiian food, it fuses Asian flavours such as soy, sesame oil, seaweed and ginger.

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
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 6 people

Drink Suggestion

Medium-dry amontillado sherry.

Featured in

Feb 2007

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×