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.

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.

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.

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.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

Cornersmith Annandale opens

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

Philippe, Melbourne review

Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.

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.

Wonton mee


This Cantonese wonton noodle soup is cleansing, hearty and relatively simple to make - the perfect elixir for winter's chill.

You'll need

2 kg chicken bones 2 litres (8 cups) chicken stock To taste: light soy sauce 1½ tsp sesame oil 750 gm thin fresh egg noodles To serve: chilli oil   Prawn and pork wontons 230 gm peeled and cleaned prawns, minced 200 gm minced pork 1 spring onion, finely chopped 3 tsp oyster sauce 1 tsp soy sauce ½ tsp sesame oil ½ tsp finely grated ginger 30 wonton wrappers

Method

  • 01
  • Combine chicken bones and chicken stock in a large saucepan, barely cover with water, bring to the boil, skim scum, reduce heat to low and simmer until stock is very well flavoured (3 hours). Strain, measure out 2 litres stock (freeze any remaining stock for another use) and season to taste with light soy sauce.
  • 02
  • For prawn and pork wontons, combine ingredients (except wonton wrappers) in a bowl and season to taste with white pepper. Working with a wrapper at a time, place a teaspoon of filling in centre, brush edges with water, fold to create a triangle enclosing filling and press to seal. Set aside on a tray lined with baking paper, cover and repeat with remaining wrappers and filling.
  • 03
  • Season 6 warm serving bowls with ¼ tsp sesame oil each. Cook noodles in boiling water until tender (2-4 minutes), drain and divide among bowls. Cook wontons in boiling water in batches until cooked through (2-4 minutes), remove and divide among bowls. Bring chicken stock to the boil and divide among bowls. Serve hot with chilli oil and extra soy sauce.

Hot tip You can make the wontons for this soup a day ahead - keep them refrigerated on a tray lined with baking paper, covered tightly with plastic wrap, until you're ready to cook them.


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

Featured in

Jul 2013

You might also like...

Chinese recipes

recipes

Dan dan noodles

Bang bang chicken and rice stick noodle salad

recipes

Ma po beancurd

Hand-cut egg noodles in broth with beef shin and tendon

recipes

Kneaded noodles with scallops, clams, ham and XO sauce

Ants climbing trees

recipes

Hakka-style eggplant with prawn filling

conversion tool

 
get the latest news

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

×