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."

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.

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.

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.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

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."

Chicken katsu sando with egg salad


Essentially a Japanese spin on a chicken schnitzel sandwich, what's not to love? Coating the chicken in crunchy panko crumbs is oh-so right, and the tonkatsu sauce is a punchy version of barbecue sauce. Fluffy white bread is a must, best cut from an unsliced loaf, while cucumber pickles cut through the richness. Start this a day ahead to pickle the cucumber.

You'll need

2 skinless chicken breast fillets 2 eggs, lightly beaten Seasoned plain flour, for dusting 80 gm panko crumbs 2 tbsp roasted sesame seeds, plus extra to serve Vegetable oil, for shallow-frying 16 thick slices soft white bread, crusts removed Tonkatsu sauce and Japanese mayonnaise, to serve (see note)   Pickled cucumber 2 tbsp soy sauce 2 tbsp rice vinegar 1 tbsp caster sugar 1 Lebanese cucumber, unpeeled, halved lengthways and seeds scooped out   Egg salad 4 eggs, at room temperature 2 tbsp Japanese mayonnaise 2 tsp Dijon mustard 2 tsp rice vinegar 3 spring onions, thinly sliced

Method

  • 01
  • For pickled cucumber, bring soy sauce, vinegar, sugar and 2 tbsp water to the boil in a saucepan over medium-high heat, stirring to dissolve sugar, then set aside to cool to room temperature. Thickly slice cucumber and place in a jar large enough to fit it snugly. Pour pickling mixture into jar to cover cucumber completely, seal and refrigerate at least overnight. Pickled cucumber will keep for 2 weeks; drain before using.
  • 02
  • For egg salad, cook eggs in a saucepan of boiling water (7 minutes for medium yolks), refresh under cold running water, peel, then tear into pieces and place in a bowl. Mix mayonnaise, mustard and rice vinegar in a separate bowl until smooth, drizzle mixture over eggs to taste, scatter with spring onion and set aside.
  • 03
  • Halve chicken breasts horizontally so you have two escalopes from each breast. Pound each between 2 sheets of baking paper to a thickness of 4mm-5mm. Place beaten egg and flour in separate wide bowls. Combine panko and sesame seeds on a tray and season to taste. Turn chicken in flour to coat, then egg, then crumbs, pressing into crumbs so they stick.
  • 04
  • Heat 2cm oil in a frying pan over medium-high heat until shimmering, then shallow-fry chicken in batches, turning once, until golden brown and cooked through (1-2 minutes each side; be careful, hot oil will spit). Drain on paper towels, then halve.
  • 05
  • Spread the bread slices with tonkatsu sauce. Top half with chicken, then a little mayonnaise, season to taste, sandwich with remaining bread and cut into fingers. Scatter sandwiches and egg salad with extra roasted sesame seeds and serve with pickled cucumber.

At A Glance

  • Serves 6 - 8 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 6 - 8 people

Additional Notes

Tonkatsu sauce and Japanese mayonnaise, such as Kewpie, are available from specialist grocery stores. If tonkatsu sauce is unavailable, make your own by combining 80ml tomato ketchup, 2 tbsp Worcestershire sauce, 1 tbsp mirin, 1 tbsp soy sauce, 2 tsp caster sugar, 1 tsp Dijon mustard and ½ tsp garlic powder.

Drink Suggestion

Cloudy, fragrant hefeweizen

Featured in

Sep 2016

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.

×