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.

Fluffy pancakes with roasted peanuts and sesame seeds (Ban chang kuih)

You'll need

50 gm raw peanuts, roasted ¼ cup sesame seeds, roasted 2 tbsp caster sugar 50 gm unsalted butter, softened To serve: icing sugar   Batter 250 gm plain flour 3 tsp baking powder 2 tsp caster sugar 1 egg, beaten 1 tbsp vegetable oil


  • 01
  • For batter, sift flour, baking powder, sugar and ½ tsp salt into a bowl. Make a well in the centre of the flour and add egg, oil and 2 cups of water, then mix to a smooth batter. Cover and set aside for at least 2 hours.
  • 02
  • Place peanuts in a mortar and, using a pestle, crush coarsely. Combine peanuts, sesame seeds and sugar in a small bowl.
  • 03
  • Heat a non-stick 15cm frying pan over low heat. Stir batter well, then spoon ½ cup of batter into pan, spread evenly, cover and cook for 2 minutes or until bubbles appear. Sprinkle peanut mixture over the surface, dab with butter and fold pancake in half. Cover pan and cook for 1 minute or until pancake is crisp on the outside and soft in the centre. Repeat with remaining batter and peanut mixture. Serve hot, dusted with icing sugar, and sprinkled with remaining peanut mixture.

Also called apom balek, this is a very popular street snack in Malaysia. Traditionally made in a cast-iron pan over coals, this sweet pancake with crumpet-like holes is usually eaten for breakfast but is also enjoyed in the evenings. Its origin is probably southern Indian or Sri Lankan, as a similar sweet called an appam is also sold by Indian vendors in Penang. In fact, the only difference is that Indian pancake makers use fermented palm toddy as the starter while most Malaysians prefer baking powder or yeast.

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

Featured in

Apr 2007

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

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