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.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

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.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

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.

Lobster poached in ginger-coconut milk with melon


You'll need

40 gm (8cm piece) ginger, coarsely chopped 1 lemongrass stalk, white part only, coarsely chopped 1 tbsp vegetable oil ½ tsp each white peppercorns and coriander seeds, finely crushed in a mortar and pestle 400 ml coconut milk 3 kaffir lime leaves, coarsely torn 1½ tbsp fish sauce, or to taste 15 gm light palm sugar, or to taste, crushed 2 cups (loosely packed) Thai basil leaves Juice of 1 lime, or to taste 3 uncooked lobster tails, halved, meat removed, cut into large bite-sized pieces To serve: steamed jasmine rice 2 small green chillies, thinly sliced, to serve   Sweet and sour melon ½ honeydew melon, cut into 5cm cubes 120 gm caster sugar 55 ml rice wine vinegar 1 tbsp fish sauce   Fried shallots For shallow-frying: vegetable oil 6 golden shallots, thinly sliced

Method

  • 01
  • For sweet and sour melon, place melon in a non-reactive container and set aside. Stir sugar, vinegar, fish sauce and 80ml water in a saucepan over medium heat until sugar dissolves, set aside to cool, pour over melon and refrigerate to pickle slightly (20 minutes).
  • 02
  • For fried shallots, heat oil in a wok over medium-high heat until shimmering, add shallot and stir until golden (3-5 minutes). Strain through a metal sieve and set aside to drain on absorbent paper.
  • 03
  • Process ginger, lemongrass, oil and spices in a small food processor to a fine paste. Heat a saucepan over medium heat, add paste and stir-fry until fragrant (1-2 minutes). Add coconut milk, kaffir lime leaves, fish sauce, palm sugar and half the Thai basil, stir to dissolve sugar and bring to the simmer. Add lime juice, adjust seasoning to taste, add lobster and simmer until just cooked through (2-3 minutes). Spoon onto steamed jasmine rice, top with drained sweet and sour melon, fried shallots, thinly sliced chilli and remaining Thai basil leaves and serve.
This recipe is from the February 2013 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
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

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

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

×