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.

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.

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.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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.

Flourless apple, almond, raisin and ginger cake

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

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
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 6 people

Drink Suggestion

Cold, pilsner-style lager.

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.

×