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.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

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

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.

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.

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."

Lime and coconut marinated short ribs


This is a great dish for snacking on around the barbecue - serve it share-style on a large chopping board. The best way to eat this is to put a little sticky rice in the lettuce, then top with beef, cucumber and herbs, a splash of nam prik pla, and have plenty of napkins handy to catch the drips. If you don't feel like cooking your own rice, order takeaway from your local Thai restaurant.

You'll need

300 ml canned coconut milk 125 ml (½ cup) fish sauce Juice of 1 lime 2 garlic cloves, finely grated 3 boneless beef short ribs (about 200gm each) To serve: butter lettuce leaves, coriander, mint, thickly sliced cucumber and sticky rice   Nam prik pla 80 ml (1/3 cup) fish sauce 80 ml (1/3 cup) lime juice 1 tsp light palm sugar, finely crushed, plus extra to taste 2 garlic cloves, crushed 2 golden shallots, finely chopped 1 birdseye chilli, thinly sliced

Method

  • 01
  • Whisk coconut milk, fish sauce, lime juice and garlic in a bowl. Place ribs in a container to fit snugly, pour in marinade, turn to coat, cover and refrigerate for 1 hour to marinate.
  • 02
  • For nam prik pla, whisk fish sauce, lime juice and palm sugar to dissolve sugar. Add garlic, shallot and chilli, whisk to combine and season to taste, adding extra sugar if necessary.
  • 03
  • Preheat a char-grill pan or barbecue to medium-high heat, add ribs and grill, turning once until charred and cooked medium-rare (7-8 minutes; timing will depend on the thickness of the rib). Transfer to a tray, cover loosely with foil and set aside for 5 minutes to rest.
  • 04
  • Thinly slice short ribs across the grain, transfer to a serving platter and serve with lettuce, herbs, cucumber, sticky rice and nam prik pla.

At A Glance

  • Serves 8 - 10 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 8 - 10 people

Drink Suggestion

Spicy, slurpy young grenache.

Featured in

Nov 2015

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.

×