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 and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

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.

Sticky rice lotus dumplings with roast chilli vinegar


Many versions of dumplings are wrapped in leaves - banana, bamboo, pandan or lotus, as in this recipe. The leaves help the filling to steam and impart a subtle aroma when you unwrap them.

You'll need

6 lotus leaves (see note) 400 gm (2 cups) glutinous rice, soaked in cold water for 1 hour 1 tbsp peanut oil 15 gm ginger, finely grated 2 cloves garlic, finely chopped 4 skinless chicken thigh fillets, cut into bite-sized pieces 60 gm lap cheong (about 3), thinly sliced (see note) 20 gm dried prawns, soaked in hot water for 20 minutes, drained and coarsely chopped 80 gm dried shiitake mushrooms, soaked in hot water for 20 minutes, drained, stalks trimmed and coarsely chopped 2 tbsp Shaoxing wine 2½ tbsp dark soy sauce 2 tsp sesame oil 1 tsp caster sugar 6 spring onions, thinly sliced 4 salted duck eggs, yolks only, coarsely crumbled (see note) To taste: freshly ground white pepper   Roast chilli vinegar 2 tbsp each grapeseed oil and rice vinegar 1 tbsp soy sauce 3 tsp dried chilli flakes 1 tsp each sesame oil and caster sugar

Method

  • 01
  • Cut central stalk from each lotus leaf with scissors. Place the leaves in the sink, cover with hot water and soak until softened and malleable (2-3 hours). Drain before using.
  • 02
  • Drain rice, spread in a large steamer basket lined with muslin, cover with a lid and steam over a saucepan of simmering water until tender (40-45 minutes). Transfer to a bowl, and set aside to cool, stirring occasionally with a flat wooden spoon to break up clusters.
  • 03
  • Heat oil in a wok over high heat, add ginger, garlic, chicken, lap cheong and prawns and stir-fry until chicken is opaque (2-3 minutes). Add shiitake and Shaoxing, and stir-fry until liquid evaporates (1 minute). Add rice, stir, then add soy, sesame oil and sugar, and stir-fry until combined. Remove from heat, add spring onions and salted egg yolk, and season to taste with white pepper.
  • 04
  • Place a lotus leaf on a work surface, then take a sixth of the sticky rice mixture and, with wet hands, shape into a rough 5cm x 10cm rectangle, place on the leaf and wrap, folding in sides to enclose, and secure with kitchen string. Repeat to make 6 bundles. Place in a large steamer over a large saucepan of simmering water and steam until fragrant and soft to touch (20-25 minutes).
  • 05
  • Meanwhile, for roast chilli vinegar, combine ingredients in a bowl and serve alongside hot sticky rice lotus dumplings.

Note Lotus leaves, lap cheong and salted duck eggs are available from Chinese grocers. If lotus leaves aren't available, substitute blanched Chinese cabbage, though you won't get the same fragrance. Lap cheong are dried Chinese pork sausages that don't need refrigeration after opening.


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
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 6 people

Drink Suggestion

Full-bodied textural pinot blanc.

Featured in

Jul 2014

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×