Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Gin trains, hotels and festivals

What's next for the unstoppable spirit?

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld 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.

Beef cheek recipes

The name 'beef cheek' really does refer to the facial cheek muscle of a cow. It's a tough, lean cut of meat often braised or cooked slowly to produce a tender and delicious result. Here are some of our favourite ways to serve them up.

Chicken satay with pressed rice, peanut sauce and carrot salad


You'll need

2 cloves of garlic, crushed 1 golden shallot, finely chopped 1 red birdseye chilli, seeds removed finely chopped 1 tbsp finely grated ginger 1 tbsp palm sugar, pounded to a fine paste using a mortar and pestle 2 tsp thinly sliced lemongrass 2 tsp peanut oil 250 gm skinless chicken breast, sliced lengthways into 5mm-thick strips To serve: prawn crackers   Pressed rice 200 gm long-grain rice 1 tbsp toasted sesame seeds   Peanut sauce 2 tbsp peanut oil 130 gm roasted peanuts, coarsely chopped 3 cloves garlic, finely chopped, then pounded to a coarse paste using a mortar and pestle 2 golden shallots, finely chopped 4 red birdseye chillies, finely chopped, then pounded to a coarse paste in a mortar with a pestle 200 ml coconut milk 2 tbsp brown sugar 1 kaffir lime leaf, shredded ½ lime, juice only   Carrot salad 4 carrots, cut into julienne ½ cup (firmly packed) mint leaves, thinly sliced 2 long red chillies, seeds removed and cut into julienne 60 ml (¼ cup) extra-virgin olive oil ½ lime, juice only

Method

  • 01
  • For pressed rice, rinse rice in a sieve under cold running water until water runs clear. Place in a saucepan of cold water, bring to the boil over medium heat, reduce heat to low, simmer for 20 minutes or until rice is tender, then drain. Spoon rice into an 8 cup-capacity (28cm diameter) oval baking tray, smooth surface, cover with plastic wrap, place a smaller tray on top, weight down with food cans and chill overnight to firm. Remove from refrigerator just before serving, cut into wedges and sprinkle with sesame seeds.
  • 02
  • For peanut sauce, heat oil in a saucepan over medium heat, add peanuts, garlic, shallot and chilli and sauté for 3-4 minutes or until soft. Add remaining ingredients, ¾ cup of cold water, season to taste with sea salt, stir, bring to a simmer, then reduce heat to low and simmer for 30 minutes, adding more water if necessary to thin to a sauce consistency. Transfer to a blender and process for a few minutes or to a thick paste consistency. Transfer to a bowl.
  • 03
  • Combine garlic, shallot, chilli, ginger, palm sugar, lemongrass and oil in a large bowl and mix well. Add chicken, cover with plastic wrap and refrigerate for at least 30 minutes. Thread chicken onto 12 wooden skewers, reserving marinade, and set aside.
  • 04
  • For carrot salad, combine carrot, mint and chilli in a bowl. Drizzle with oil and lime juice, season to taste and toss to combine. Set aside.
  • 05
  • Preheat a barbecue to medium heat. Cook skewers, basting occasionally with marinade, for 2-3 minutes each side or until brown and just cooked through. Serve with pressed rice, sauce, salad and prawn crackers.

There are countless versions of satay around South-East Asia. For a modern twist, use beef or pork and wrap with butter lettuce leaves. You’ll need to start this recipe a day ahead, and soak wooden skewers in cold water for 20-30 minutes before using to prevent burning.

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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Aromatic viognier.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×