The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

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.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Crab, corn and mint fritters with lemon-paprika mayonnaise


These bite-sized snacks are delicious with a cold beer. The sweetness of the crab and corn contrasts beautifully with the smoky, tangy mayonnaise.

You'll need

30 gm butter, coarsely chopped 340 gm (2 cups) corn kernels (from about 2 large cobs) ½ Spanish onion, finely chopped 1 long red chilli, seeded and thinly sliced 1 garlic clove, finely chopped 220 gm blue swimmer crabmeat, picked ¾ cup coarsely chopped mint 75 gm (½ cup) plain flour 30 gm fine polenta 1 tsp baking powder Finely grated rind of 1 lemon and 1 lime 165 ml (¾ cup) buttermilk 2 eggs, separated For shallow-frying: vegetable oil   Lemon-paprika mayonnaise 2 egg yolks 2 lemons, finely grated rind only ½ garlic clove, finely chopped 100 ml olive oil 80 ml (1/3 cup) lemon-infused extra-virgin olive oil 60 ml (¼ cup) lemon juice 1 tsp smoked paprika

Method

  • 01
  • For lemon-paprika mayonnaise, process yolks, lemon rind and garlic in a food processor to combine, then, with motor running, add combined oils in a thin steady stream, processing until thick and combined. Add lemon juice and paprika, season to taste and refrigerate. Makes about 250ml.
  • 02
  • Heat butter in a saucepan over medium heat, add corn, onion, chilli and garlic and sauté until tender (4-5 minutes), season to taste, transfer to a large bowl and cool to room temperature. Add crab, mint, flour, polenta, baking powder and rinds, season generously to taste and stir to combine, then stir in buttermilk and yolks. Whisk eggwhite and a pinch of salt in a separate bowl until firm peaks form (1-2 minutes), fold half into corn mixture to lighten, then fold in remaining eggwhite.
  • 03
  • Heat 3cm vegetable oil in a deep-sided frying pan over medium-high heat. Add heaped tablespoons of corn mixture to oil in batches and cook, turning once, until golden and puffed (3-4 minutes each side). Remove fritters with a slotted spoon and drain on absorbent paper. Season with sea salt and serve hot with lemon-paprika mayonnaise.

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, dry Pilsner.

Featured in

Jan 2010

You might also like...

Ikan bilis with peanuts

recipes

Hakka-style eggplant with prawn filling

Watermelon with crisp fish

recipes

Turmeric and lemongrass chicken on sugarcane

Corndogs

recipes

Roast chicken salad with cider, apple and witlof

Lentil, goat’s cheese and hazelnut salad

recipes

conversion tool

 
get the latest news

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

×