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.

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Recipes by Christine Manfield
21.02.2017

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.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Most popular recipes summer 2017

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

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.

Persian love cake

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

New South Yarra restaurants

The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Long Chim, Melbourne review

David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.

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."

Curry chicken noodle soup


This is the Burmese-style curry noodle soup called ohn no khao swè, close kin to the khao soi found just over the border in northern Thailand. Fried garlic and oil flavour the Burmese version, while the Thai version has more condiments added, such as pickled mustard greens and red shallots. Chickpea flour, also known as besan, is used to thicken soups after cooking in Burmese cuisine; it's available at some delicatessens and Indian grocers.

You'll need

1 chicken (about 1.5kg) 6 gm dried long red chillies, broken up and soaked in hot water for 2 hours 1 tsp coriander seeds 35 gm ginger, coarsely chopped 4 large golden shallots, peeled and chopped 4 garlic cloves, chopped 1 tbsp vegetable oil 1½ tbsp medium-hot curry powder (such as Madras) ½ tsp chilli powder, or to taste 800 ml coconut milk 2 tbsp fish sauce, or to taste 1-2 tbsp tamarind extract, or to taste (see note) 2-3 eggs, at room temperature 500 gm medium fresh egg noodles To serve: roasted chilli powder and besan flour   Deep-fried garlic 60 ml (¼ cup) vegetable oil 8 garlic cloves, thinly sliced on a mandolin

Method

  • 01
  • Remove wing tips from chicken, then remove breasts from carcass with winglets attached. Halve breasts crossways. Remove legs and halve through the joint. Refrigerate legs and breasts until required, removing from fridge 5 minutes before cooking. Place chicken carcass in a large saucepan and cover with 4 litres water. Bring to the boil, then reduce heat and simmer uncovered until stock is well flavoured (1-1½ hours). Strain stock, reserving 400ml stock to use in curry (remaining stock can be frozen for up to 3 months).
  • 02
  • For curry paste, drain and chop chillies and set aside. Dry-roast coriander seeds until fragrant (10-20 seconds). Cool briefly, then pound to a powder with a mortar and pestle. Add ginger, shallots, garlic, chillies and a pinch of salt and pound to a smooth paste (you can also do this in a small food processor, adding 2 tbsp water to help process to a smooth paste).
  • 03
  • Fry curry paste in oil in a large saucepan over medium-high heat until mixture starts to caramelise (2-4 minutes; this may take longer if water was added to make the paste). Add curry powder and chilli powder to taste, stir until fragrant (1 minute), then add coconut milk and reserved stock and bring to the boil. Reduce heat to low, add chicken and simmer uncovered until cooked through and juices run clear when pierced with a skewer (15-18 minutes). Season to taste with fish sauce and tamarind for a balance of salty and sour, and keep warm.
  • 04
  • Meanwhile, for deep-fried garlic, heat oil in a small saucepan until it starts to shimmer. Add garlic and fry, stirring occasionally, until golden brown (1-2 minutes). Remove immediately with a slotted spoon and drain on paper towels. Reserve oil.
  • 05
  • Boil eggs in a small saucepan of boiling water over high heat until cooked to your liking (8 minutes for medium-boiled). Refresh eggs in cold water and set aside. Peel and halve just before serving.
  • 06
  • Cook noodles in a large saucepan of boiling water until al dente (5-7 minutes). Drain well, then divide among warm serving bowls.
  • 07
  • Ladle curry soup and chicken over noodles, top with fried garlic, a drizzle of garlic oil, half a boiled egg and roasted chilli powder, and serve with chickpea flour.

Note Tamarind extract is best made fresh. To make 80ml extract, combine 1 tbsp tamarind pulp with 100ml hot water, and stand until pulp softens. Break up the pulp in the water with the back of a spoon and strain through a coarse sieve.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Strong saison ale.

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