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.

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!

Pea and ham soup

Automata opening in Singapore

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

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

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.

Lemongrass and tamarind beef ribs


The tamarind adds a lovely sour note to these ribs, which are inspired by Martin Boetz's signature ribs at Longrain. You'll need to begin this recipe a day ahead.

You'll need

3 beef short ribs (about 2kg), halved to make 6 small ribs 1 litre (4 cups) chicken stock 130 gm palm sugar, grated 120 gm tamarind pulp, softened in 125ml hot water for 30 minutes, then pressed through a fine sieve (solids discarded) 80 ml (1/3 cup) fish sauce 80 ml (1/3 cup) dark soy sauce To serve: coriander, mint, Thai basil, thinly sliced long red chilli and red shallots, and steamed jasmine rice   Fragrant paste 40 gm (8cm piece) each ginger and galangal, coarsely chopped 8 garlic cloves, coarsely chopped 6 golden shallots 2 lemongrass stalks, white part only, coarsely chopped 2 coriander roots, scraped   Deep-fried shallots For deep-frying: peanut oil 6 red shallots, thinly sliced

Method

  • 01
  • Preheat oven to 150C. Heat a large non-stick frying pan over medium-high heat, add ribs, turn occasionally until browned (3-5 minutes). Transfer to a deep roasting pan to fit snugly.
  • 02
  • Meanwhile, for fragrant paste, process ingredients in a food processor until finely chopped, then spread over ribs. Add stock, sugar, tamarind, fish sauce and soy sauce, cover with baking paper and foil and roast until ribs are very tender (2½-3 hours).
  • 03
  • Cool ribs in stock, then separate stock and ribs and refrigerate each, covered, until chilled (4 hours-overnight). Bring ribs to room temperature.
  • 04
  • Skim fat from stock (discard), then reduce stock in a saucepan over medium heat to 750ml (30-40 minutes; stock should be very fragrant). Keep warm.
  • 05
  • Meanwhile, for deep-fried shallots, heat oil in a deep frying pan to 180C. Add shallot, stir continuously until golden (1½-3 minutes; be careful as hot oil will spit), then strain through a metal sieve and set aside on on absorbent paper.
  • 06
  • Heat a non-stick pan over high heat, add ribs and sauce and turn occasionally until warmed through (2-4 minutes). Serve hot topped with deep-fried shallots, herbs, chilli and fresh shallots, with steamed rice.

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

Rich, sweetish stout.

Featured in

Jun 2011

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×