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.

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.

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.

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.

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.

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.

Tokyo eating guide

Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.

Poached chicken and coconut salad with smoked quail’s eggs and Asian herbs


You'll need

1 chicken (about 1.1kg) 10 quail’s eggs, at room temperature 150 gm hickory woodchips 425 ml coconut milk 50 gm soft light palm sugar 45 ml fish sauce 25 ml coconut vinegar (see note) 25 ml lime juice 150 gm (1 cup) shaved fresh coconut 160 gm (2 cups) bean sprouts, trimmed 2 long red chillies, thinly sliced 2 red shallots, thinly sliced 1 cup each (loosely packed) Thai basil, Vietnamese mint and coriander 35 gm (¼ cup) peanuts, coarsely chopped ¼ cup fried shallots To serve: thinly sliced kaffir lime leaves   Master stock 3 litres (12 cups) chicken stock 300 ml Shaoxing wine 150 gm yellow rock sugar (see note) 150 ml light soy sauce 75 ml dark soy sauce 6 garlic cloves, thinly sliced 6 star anise 4 spring onions, coarsely chopped 3 pieces dried mandarin peel (see note) 3 pieces cassia bark 2 cm piece of ginger, thinly sliced

Method

  • 01
  • For master stock, simmer ingredients in a large saucepan over medium heat for 30 minutes to combine flavours. Set aside to infuse (30 minutes), strain (discard solids) and bring to the simmer in a large saucepan or small stockpot over medium heat.
  • 02
  • Add chicken to master stock, weight with a small plate, reduce heat to low and simmer for 20 minutes. Remove from heat and cool chicken completely in master stock, then remove from stock (discard stock or reserve for another use), coarsely shred meat (discard skin, bones and sinew) and set aside.
  • 03
  • Meanwhile, cook quail’s eggs in a saucepan of simmering water for 2 minutes, refresh and peel. Double-line a wok with foil, place woodchips in wok and heat over medium-high heat until smoking (6-8 minutes). Place quail’s eggs on a wire rack small enough to fit in wok. Cover wok completely with foil to enclose and smoke eggs until light brown (6-8 minutes), then set aside. Halve eggs just before serving.
  • 04
  • Stir coconut milk, palm sugar and fish sauce in a saucepan over medium-high heat until sugar dissolves, bring to the boil, reduce heat to low-medium and simmer until reduced by two-thirds (20-25 minutes). Cool, add vinegar and lime juice, season to taste and set aside.
  • 05
  • Preheat oven to 180C. Scatter coconut on an oven tray and toast, stirring occasionally, until golden (10-12 minutes), then set aside to cool.
  • 06
  • Combine remaining ingredients (except lime leaves) in a large bowl with chicken and toasted coconut, drizzle with coconut milk dressing, toss to combine and serve scattered with smoked’s quail eggs and kaffir lime leaves.
Note Coconut vinegar, yellow rock sugar and dried mandarin peel are available from select Asian grocers.

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

At A Glance

  • Serves 10 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 10 people

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×