The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

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.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Prawn and egg roti


This Indonesian-style flatbread crammed with toppings is great for breakfast, lunch or dinner.

You'll need

For deep-frying: sunflower oil 3 golden shallots, thinly sliced on a mandolin 4 eggs 4 roti (see note) 1 kg (about 20 medium) uncooked prawns, peeled, cleaned, coarsely chopped 1 garlic clove, thinly sliced 1 tbsp sambal bajak (see note)   Bean sprout salad 2 vine-ripened tomatoes, diced 100 gm bean sprouts 2 heaped tbsp (about ¼ bunch) garlic chives, coarsely chopped 1 tbsp fish sauce, or to taste Juice of 1 lime, or to taste 1 tsp crushed light palm sugar

Method

  • 01
  • For bean sprout salad, combine ingredients in a bowl, toss to combine and season to taste.
  • 02
  • Preheat oven to 140C. Heat 2cm oil in a wok over medium-high heat until shimmering, add shallots and stir continuously until golden and crisp (2-3 minutes). Remove with a slotted spoon and set aside to drain on paper towels.
  • 03
  • Crack eggs one at a time into hot oil in wok and fry until golden and cooked, but yolk is still soft (2-3 minutes). Drain on paper towels and keep warm.
  • 04
  • Heat a large frying pan or char-grill over high heat until hot, add roti one at a time and turn occasionally until hot (1-2 minutes each side), then transfer to oven to keep warm.
  • 05
  • Drain oil from wok, return 60ml (¼ cup) to wok and heat over high heat. Add prawns, garlic and sambal bajak, toss to combine and fry, stirring occasionally, until fragrant and prawns are pink and cooked through (2-3 minutes). Spoon onto roti, then top with bean sprout salad, scatter with fried shallots, top with eggs, season to taste and serve warm with extra sambal bajak.

Note Roti are available at select delicatessens and Indian grocers, as is sambal bajak, a mild, tomato-based chilli sauce.


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
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 4 people

Drink Suggestion

Cold refreshing lager.

Featured in

Sep 2014

You might also like...

Nectarine and elderflower granita

recipes

Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents

recipes

Moroccan braised lamb neck

Burmese duck leg and potato curry

recipes

Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions

recipes

conversion tool

 
get the latest news

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

×