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.

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.

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.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Tokyo eating guide

Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.

Steamed rice noodles with dried shrimp and cucumber


You'll need

2 spring onions, thinly sliced 150 ml peanut oil 4 large red shallots, thinly sliced 450 gm fresh rice noodle sheets cut into large squares, at room temperature (see note) 1 Lebanese cucumber, cut into thin, long wedges ½ cup bean sprouts, trimmed ½ cup each (loosely packed) coriander, Vietnamese mint and mint leaves 40 gm dried shrimp, soaked in warm water for 5 minutes, drained (see note) To serve: long red chilli, seeds removed, cut into julienne (optional)   Nuoc cham 80 ml (1/3 cup) fish sauce, or to taste 80 ml (1/3 cup) lime juice, or to taste 2 tbsp caster sugar, or to taste 1 tbsp rice wine vinegar 2 red birdseye chillies, finely chopped 1 coriander root, cleaned, finely chopped 1 garlic clove, crushed

Method

  • 01
  • Place spring onion in a heatproof bowl and set aside. Heat oil in a wok over medium heat, add shallot and stir occasionally until golden (3-5 minutes). Strain shallot through a fine metal sieve over spring onion. Set aside spring onion oil and fried shallot separately.
  • 02
  • For nuoc cham, combine ingredients and 1 tbsp water in a bowl and set aside, stirring occasionally until sugar dissolves (10 minutes).
  • 03
  • Meanwhile, separate noodles slightly, then steam in a large bamboo steamer placed over a saucepan of simmering water until softened (5-10 minutes). Transfer to serving plates, top with cucumber, bean sprouts, herbs, shrimp, fried shallot and chilli. Pour over nuoc cham and serve drizzled with spring onion oil to taste.

Note Fresh rice noodle sheets and dried shrimp are available from Asian grocers. Some grocers will have a selection of sizes; opt for the largest shrimps you can afford because they'll have the best flavour.


Slippery rice noodles are great stir-fried with pork and egg or in a soupy broth, but this Vietnamese way of serving them, with a chilli and lime dressing and herbs, makes a really fresh alternative. Cut the noodles any way you like, or even buy the noodles rolled or pre-cut - the flavour will be the same.


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
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 4 people

Featured in

Apr 2010

You might also like...

Lychees, cherries and guavas in lemon grass and vanilla syrup

recipes

Miso recipes

Sri Lankan snapper curry with basmati rice and yoghurt

recipes

Steamed flounder with shallot and chilli dressing

Oysters with wasabi nori and lime dressing

recipes

Chocolate-orange champorado

Burmese-style fish curry with noodles, mustard greens and duck eggs

recipes

Ramen with roast pork belly, nori and spring onion

conversion tool

 
get the latest news

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

×