The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Khao soi


This soup, based on the Burmese noodle dish ohn no khao swè, is popular in Thailand's Chiang Mai region. The beauty is in the toppings - crunchy bean sprouts and fried noodles, and the unmistakable bite from pickled mustard greens. They're well worth seeking out in Asian grocers - they certainly earn their place.

You'll need

1 tbsp coriander seeds Seeds of 1 black cardamom pod 6 garlic cloves 5 red shallots 4 long red dried chillies, soaked in hot water for 30 minutes, liquid reserved 40 gm ginger, finely chopped 3 cm piece turmeric, finely chopped 1 lemongrass stalk (about 7cm; white part only), thinly sliced 1 tbsp curry powder 60 ml (¼ cup) vegetable oil 650 ml coconut milk 600 ml chicken stock 3 kaffir lime leaves, coarsely torn 4 chicken thighs (about 250gm each), skin on, bone in 3 tbsp fish sauce 2 tbsp dark soy sauce 1 tsp sugar 150 gm egg noodles To serve: lime wedges, thinly shaved shallots, bean sprouts, pickled mustard greens, fried noodles, coriander (all optional)

Method

  • 01
  • Dry-roast coriander and cardamom seeds, then coarsely crush with a mortar and pestle. Transfer to a food processor with garlic, shallots, chilli, ginger, turmeric, lemongrass, curry powder and 2-3 tbsp chilli soaking liquid, process to a smooth paste (add more liquid to loosen if necessary) and season to taste.
  • 02
  • Heat oil in a saucepan over medium heat, add paste and cook, stirring, until thick and slightly darker in colour (3-4 minutes). Add coconut milk, stock and kaffir lime leaves, bring to the simmer, then add chicken, reduce heat to low and simmer until tender (about 1 hour). Add fish and soy sauces, and sugar, season to taste, and keep warm.
  • 03
  • Meanwhile, cook noodles in a saucepan of boiling salted water until tender (1-2 minutes), then drain. Divide among serving bowls, ladle in broth and chicken and serve garnished with a choice of toppings to taste.

At A Glance

  • Serves 4 people
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Signature Collection

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Recipe collections

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2017 Restaurant Guide

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At A Glance

  • Serves 4 people

Drink Suggestion

Aromatic off-dry riesling.

Featured in

Aug 2014

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