The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Qantas introduces the Dreamliner and non-stop flights to London

What does this mean for air travel? Prepare for a journey that is lighter, smoother and greener.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Beignets of spanner crab

You'll need

1 large Desiree potato (about 450gm), quartered 150 gm picked, cooked spanner crab meat 1 kaffir lime leaf, thinly sliced ¼ cup coriander leaves, finely chopped 1 long red chilli, thinly sliced 2 tsp finely grated ginger For deep-frying: vegetable oil 1 tbsp rice vinegar 1½ tbsp olive oil 2 tsp lemon juice 100 gm baby spinach leaves   Lemon and ginger egg mayonnaise 1 egg 15 ml cider or white wine vinegar Finely grated rind and juice of ½ lemon 1 tsp ginger juice (see note) ¾ tsp Dijon mustard 200 ml vegetable oil   Choux pastry 50 gm butter, diced 75 gm flour 2 eggs


  • 01
  • Cook potato in a saucepan of simmering salted water over medium-high heat until tender (20-25 minutes), drain well, transfer to a steamer placed over a saucepan of simmering water to steam dry (2 minutes), then pass through a coarse sieve or a potato ricer into the hot, dry pan.
  • 02
  • Meanwhile, for lemon and ginger egg mayonnaise, cook egg in a small saucepan of boiling water over medium-high heat until hard-boiled (4 minutes), refresh in iced water and peel. Blend in a food processor with cider, lemon rind and juice, ginger juice and mustard (30 seconds), season to taste, then, with motor running, add oil in a thin steady stream until thick and emulsified. Season to taste and set aside.
  • 03
  • For choux pastry, combine butter and 125ml water in a saucepan, season to taste, bring to the boil over medium heat and stir constantly until mixture emulsifies. Add flour and stir well to combine, then reduce heat to low and stir until mixture comes away from the sides of pan (1 minute). Transfer to the heated bowl of an electric mixer fitted with a paddle attachment, then, with motor running on low speed, add eggs one at a time and mix until a smooth, thick, glossy pastry forms (2-3 minutes; it’s important that the dough is hot when you incorporate the eggs).
  • 04
  • While choux pastry is still warm, mix equal amounts of choux pastry and puréed potato then form into a disc (discard any remaining potato). Cover with plastic wrap and set aside to cool slightly and thicken (10-15 minutes). Transfer to a bowl, fold in crab meat, kaffir lime, coriander, chilli and ginger and season to taste. Heat vegetable oil in a deep saucepan or deep-fryer to 180C. Roll crab mixture into 25 balls and deep-fry in batches, turning occasionally, until golden and cooked through (3-4 minutes; be careful as hot oil will spit). Remove with a slotted spoon and drain on absorbent paper.
  • 05
  • Meanwhile, combine vinegar, olive oil and lemon juice in a bowl, add spinach, toss to combine and transfer to a plate. Serve with beignets, with lemon and ginger egg mayonnaise for dipping.
Note To make 1 tsp ginger juice, squeeze the liquid from 2 tsp grated ginger.

This recipe is from the July 2012 issue of Australian Gourmet Traveller.

“Our contemporary approach to Bistro Gitan is best shown in this dish,” says Nathalie Reymond. “We’re using fresh, local spanner crab and aromatics.”

At A Glance

  • Serves 25 people
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
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 25 people

Drink Suggestion

Delgado Zuleta “La Goya” Manzanilla, Sanlúcar de Barrameda, Spain.

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

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