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.

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?

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.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

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.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

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.

Crisp pork belly with crab and pomelo


You'll need

250 gm soft, light palm sugar 125 ml (½ cup) fish sauce 1.4 kg boneless pork belly, skin scored For deep-frying: vegetable oil 200 gm cooked spanner crab meat (see note) 2 pomelo, segmented and coarsely broken 1 bunch each of coriander and mint, leaves picked and washed 2 long green chillies, seeds removed, thinly sliced 2 tbsp fried shallots   Tamarind dressing 3 small green chillies 1 clove of garlic, bruised 125 ml (½ cup) fish sauce 2 tbsp lime juice (or to taste) 1 tbsp palm sugar (or to taste) 2 tbsp tamarind purée (or to taste) 1 tbsp finely shredded lemongrass

Method

  • 01
  • Dissolve palm sugar in fish sauce in a non-reactive container, add pork and turn to coat. Refrigerate overnight, turning occasionally to lightly cure. Remove pork from marinade, place in a bamboo steamer over a large wok half-filled with simmering water. Steam over low-medium heat until pork is very tender (2 hours). Cool, then weight with food cans and refrigerate until pressed firm and chilled (3-4 hours). Thinly slice crossways and refrigerate until required.
  • 02
  • For tamarind dressing, combine chillies, garlic and a pinch of salt in a mortar, pound to a fine paste with a pestle and add remaining ingredients. Stir to dissolve and season.
  • 03
  • Preheat vegetable oil in a deep fryer or large wok to 180C. Combine remaining ingredients in a bowl, deep-fry pork in batches until golden (4-5 minutes). Drain on absorbent paper, add to herb mixture, toss gently to coat with dressing and serve immediately.
Note Cooked spanner crab meat is available from select fishmongers, if unavailable substitute with other picked crab meat.

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
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 6 people

Drink Suggestion

Cold, pilsner-style lager.

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.

×