Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

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.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

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.

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?

Okonomiyaki with sticky soy pork belly


You'll need

450 gm (3 cups) plain flour ½ tsp baking powder 2 eggs, lightly beaten 4 Chinese cabbage leaves, coarsely torn 3 spring onions, thinly sliced, plus extra to serve 1 small sebago potato, coarsely grated 2 tbsp finely chopped pickled ginger, plus extra to serve 50 ml vegetable oil To serve: Japanese mayonnaise, togarashi (see note) and roasted sesame seeds   Sticky soy pork belly 1 kg piece boneless pork belly 375 ml (1½ cups) chicken stock 125 ml (½ cup) soy sauce 90 gm (¼ cup) honey 1 tbsp finely grated ginger Thinly peeled rind and juice of 1 orange

Method

  • 01
  • For sticky soy pork belly, preheat oven to 160C. Place pork in a roasting pan large enough to fit pork snugly. Stir remaining ingredients in a saucepan over medium-high heat until combined and bring to the boil. Pour stock over pork, cover with foil and braise in oven until very tender (2-2½ hours). Remove pork from braising liquid, cut into chunks and set aside. Simmer half the braising liquid (discard remainder) over medium-high heat until reduced to a glaze (10-15 minutes), then add pork and set aside.
  • 02
  • Combine flour, baking powder and 2 tsp sea salt in a large bowl, make a well in the centre, add eggs and gradually add 500ml cold water, stirring until smooth and combined. Stir in cabbage, onion, potato and pickled ginger and set aside to rest for 30 minutes.
  • 03
  • Heat one-quarter of the vegetable oil in a 15cm-diameter non-stick frying pan over medium heat, add one-quarter of the pancake batter, spreading evenly in pan, and cook until golden on the base and beginning to set on the surface (6-8 minutes). Turn and cook until cooked through (6-8 minutes), then transfer to an oven tray and keep warm while you repeat with remaining oil and pancake batter. Top hot okonomiyaki with sticky soy pork belly, spring onion and pickled ginger, and drizzle with glaze. Serve Japanese mayonnaise, togarashi and roasted sesame seeds separately to add according to taste.
Note Togarashi is sansho pepper seasoning available from Japanese grocers.

This recipe is from the April 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
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

Rich yamahai or kimoto sake.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×