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.

Cornersmith Annandale opens

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

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.

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."

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.

Pork in lettuce cups with watermelon and bean sprouts


You'll need

1 iceberg lettuce, outer leaves discarded, inner leaves separated 1 tbsp vegetable oil 6 golden shallots, thinly sliced 1 garlic clove, finely chopped 1 tbsp dried shrimp, soaked in cold water for 1 hour (see note), drained 400 gm lean minced pork 2 tbsp lime juice, or to taste, plus lime halves to serve 2 tbsp fish sauce, or to taste 15 gm (3cm piece) galangal, finely crushed in a mortar and pestle 3 tsp crushed light palm sugar, or to taste 2 tsp ground glutinous rice (see note) 2 tsp chilli powder   Shallot and chilli dressing 80 ml (1/3 cup) vegetable oil 4 golden shallots, finely chopped 2 long red chillies, finely chopped 10 gm dried chilli flakes, crushed 1 garlic clove, finely chopped 2 tbsp each fish sauce and lime juice, or to taste   Watermelon salad 160 gm watermelon, cut into 1cm dice 40 gm bean sprouts, trimmed 2 tbsp shiso leaves (see note) 2 tbsp Vietnamese mint

Method

  • 01
  • For shallot and chilli dressing, heat oil in a saucepan over medium-high heat, add shallot and stir until golden (15-20 minutes). Add fresh and dried chilli and garlic, and stir until garlic is tender and dried chilli is fragrant (2 minutes). Add fish sauce and lime juice to taste, stir to combine and set aside to cool.
  • 02
  • Trim lettuce leaves into cups and set aside in a bowl of iced water to crisp (20 minutes). Meanwhile, heat oil in a frying pan over medium-high heat, add shallot, garlic and dried shrimp and cook until tender and caramelised (3-5 minutes). Add pork and cook until starting to turn golden (8-12 minutes). Add lime juice, fish sauce, galangal, palm sugar, ground rice, and ground chilli and stir until thickened (2-3 minutes), adjust seasoning and set aside. Keep warm.
  • 03
  • For watermelon salad, combine ingredients in a bowl and set aside.
  • 04
  • Arrange drained lettuce cups on a plate, fill with pork mixture then watermelon salad, and serve with shallot and chilli dressing and lime halves.
Note Dried shrimp, ground glutinous rice and shiso leaves are available from Asian grocers.

This recipe is from the February 2013 issue of Australian Gourmet Traveller.

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
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 6 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.

×