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.

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.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

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.

Fast autumn dinners

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

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.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

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.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Rice and crab fritters with genmaicha salt


We challenge you to stop at just one of these little numbers with sweet crab and the pickled goodness of the ginger.

You'll need

320 gm sushi rice, rinsed thoroughly until water runs clear 70 ml brown rice vinegar (see note) 1 tbsp caster sugar 80 gm crab meat 20 gm pickled ginger, finely chopped 2 spring onions, thinly sliced 1 tbsp each genmaicha (see note) and sea salt flakes For dusting: seasoned rice flour 2 eggs, lightly beaten 100 gm rice flakes (see note) For deep-frying: vegetable oil

Method

  • 01
  • Combine rice, 750ml cold water and 1 tsp fine salt in a saucepan, cover and bring to the boil over high heat. Reduce heat to low and cook for 12 minutes. Without uncovering, remove from heat, stand for 10 minutes, then tip onto a non-metallic tray. Stir vinegar, sugar and 1 tsp fine salt in a bowl to dissolve sugar and pour over rice. Mix and fold with a flat wooden spoon to combine well and break up any clumps. Cool to room temperature, then stir in crab, ginger and spring onion.
  • 02
  • Pound genmaicha and salt with a mortar and pestle until finely ground. Set aside.
  • 03
  • Roll tablespoonfuls of rice mixture into balls. Dust in flour, dip in egg, then roll in rice flakes to coat. Heat oil in a deep-fryer to 180C, add rice balls in batches and cook, turning occasionally, until golden brown (3-4 minutes; be careful, hot oil will spit). Drain on paper towels and serve hot seasoned with genmaicha salt.

Note Brown rice vinegar, genmaicha (a brown rice tea) and rice flakes are available from Japanese grocers.


At A Glance

  • Serves 4 - 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 4 - 6 people

Drink Suggestion

Young Clare Valley riesling.

Featured in

Jun 2015

You might also like...

Spring recipes

recipes

Japanese mustard-miso roasted beef fillet

Cha soba noodles with traditional accompaniments

recipes

Miso recipes

Hiyamugi noodles with Japanese pickles

recipes

Six fast noodle recipes

Ramen with roast pork belly, nori and spring onion

recipes

Miso-cured beef with sesame rice and pickled ginger

Cured kingfish with seaweed

recipes

Japanese prawns and rice with hot spring eggs

conversion tool

 
get the latest news

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

×