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.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

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.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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.

Sichuan chicken noodle salad


A chilled noodle salad is just the ticket when the mercury soars. It's even better paired with juicy poached chicken and spicy Sichuan oil, allowing you to add as much heat as you like.

You'll need

250 gm fresh thin egg noodles 2 tbsp grapeseed oil 1 tbsp soy sauce 1 tbsp Chinkiang vinegar 1 tbsp caster sugar 2 garlic cloves, finely chopped 2 Lebanese cucumbers, seeds discarded, shredded on a mandolin 2 spring onions, thinly sliced, plus extra, to serve To serve: roasted sesame seeds   Sichuan poached chicken 2 skinless chicken breast fillets 50 gm ginger, coarsely chopped 2 spring onions, coarsely chopped 10 Sichuan peppercorns   Sichuan spiced oil 60 ml (¼ cup) grapeseed oil 2 star anise 1 tbsp finely grated ginger 1 tbsp roasted sesame seeds 2 tsp each ground Sichuan pepper and ground chilli

Method

  • 01
  • For Sichuan poached chicken, place ingredients and 1 tsp sea salt in a saucepan and cover well with cold water. Bring to the boil, then remove from heat and stand for 5 minutes or until chicken is cooked through. Drain and shred chicken, and refrigerate to chill (10-15 minutes).
  • 02
  • For Sichuan spiced oil, heat oil and star anise in a saucepan over medium-high heat until oil shimmers (1-2 minutes). Combine remaining ingredients in a heatproof bowl, strain oil over (discard star anise), mix to combine and set aside. Sichuan oil will keep for a week in a sealed jar.
  • 03
  • Cook noodles in a saucepan of boiling water over medium-high heat until tender (2-3 minutes), then drain and rinse under cold running water. Transfer to a bowl, shaking off excess water. Add grapeseed oil, soy sauce, vinegar, sugar and garlic, toss to combine, then add cucumber, spring onions and shredded chicken, drizzle over Sichuan oil to taste, toss to combine and serve scattered with sesame seeds and extra spring onion.

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

Featured in

Feb 2015

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes

recipes

Prawns with black beans, chorizo and chipotle

Fast summer recipes

recipes

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

Fast seafood recipes

recipes

Sparkling cherry crush

Bullshot

recipes

Tequila and sangrita

Spirulina Rush

recipes

conversion tool

 
get the latest news

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

×