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.

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.

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.

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."

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.

Sichuan-spiced lamb ribs


Adding soy and black vinegar to this dish helps to cut the fattiness of the lamb and gives a salty-sour finish.

You'll need

600 gm lamb ribs (see note) 3 tsp Sichuan peppercorns, coarsely crushed 1 tsp coriander seeds, crushed 1 tsp dried chilli flakes 1 tsp fennel seeds, crushed 1 tbsp peanut oil 1 tbsp Chinkiang vinegar 1 tbsp light soy sauce 1 tsp brown sugar 2 spring onions, julienned, to serve To serve: steamed rice (optional)   Salted cucumber 8 baby cucumbers, cut into 2cm pieces 1 tsp sea salt flakes

Method

  • 01
  • Cut lamb ribs so they fit in a large steamer and steam over a saucepan of simmering water until tender (45-60 minutes), topping up water if necessary. Cool slightly, then cut into individual or double ribs.
  • 02
  • Meanwhile, coarsely grind spices with a mortar and pestle, add ½ tsp sea salt flakes and crush to combine. Set aside.
  • 03
  • For salted cucumber, toss cucumber and salt in a bowl until cucumber is well coated and set aside for 5-10 minutes.
  • 04
  • Heat oil in a wok until smoking, add ribs and cook until golden (2-3 minutes). Add spices and toss to combine until fragrant, then add vinegar, soy and sugar and toss to coat ribs well (1 minute). Serve hot with salted cucumber and rice and top with spring onion.

Note Lamb ribs need to be ordered ahead from the butcher. Ask for a whole trimmed lamb breast.


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
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 4 people

Drink Suggestion

Red rice sake.

Featured in

Jul 2014

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.

×