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.

Chicken noodle soup and golden fried chicken


You'll need

270 gm dried ramen noodles 4 spring onions, thinly sliced, to serve To serve: toasted sesame seeds and shichimi togarashi (optional; see note)   Chicken dashi 1.5 kg chicken carcasses, halved lengthways with a cleaver 25 gm dried bonito flakes 15 cm piece kombu (see note) 90 ml shoyu (see note) 60 ml (¼ cup) each mirin and sake 1 tbsp caster sugar 2 dried shiitake mushrooms   Fried chicken 3 boneless chicken thighs (about 450gm), skin on, thickly sliced 60 ml (¼ cup) shoyu (see note) 20 gm (4cm piece) ginger, finely chopped 1 tbsp sake 1 garlic clove, crushed For deep-frying: vegetable oil 150 gm potato flour (see note)

Method

  • 01
  • Preheat oven to 200C. For chicken and dashi stock, place bones in a roasting pan, roast until golden (1 hour) and transfer to a large saucepan. Drain fat from roasting pan, then deglaze pan with a little water and pour over bones. Cover bones completely with cold water, bring to the simmer over medium heat, skim scum from surface and simmer until stock is well-flavoured (2-3 hours). Strain 1.5 litres through a fine sieve into a clean saucepan, add bonito flakes, kombu, shoyu, mirin, sake, sugar and mushrooms, bring just to the simmer over medium heat and set aside to infuse (10 minutes). Strain and keep warm.
  • 02
  • Meanwhile, for fried chicken, combine chicken, shoyu, ginger, sake and garlic in a bowl and refrigerate to marinate (2-3 hours). Preheat oil in a deep saucepan to 180C. Remove chicken pieces (discard marinade), dust in flour, shaking off excess, and deep-fry, turning occasionally, until deep golden and cooked through (3-5 minutes; be careful as hot oil will spit). Drain on absorbent paper and keep warm.
  • 03
  • Cook ramen in a saucepan of boiling water over medium-high heat until al dente (3-5 minutes), drain and divide among bowls. Pour stock over, top with fried chicken, sesame seeds, shichimi togarashi and extra spring onion and serve hot.
Note Shichimi togarashi is a Japanese spice mix. Kombu is a brown seaweed. Shoyu is a light soy sauce. If potato flour is unavailable, substitute cornflour. All these ingredients are available from Asian grocers.

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

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
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 4 people

Drink Suggestion

Full-bodied yamahai or kimoto sake.

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×