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 free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

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.

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.

Fast autumn dinners

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

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.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

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.

Pork, prawn and tofu fritters with salted chilli sauce


The salted chilli sauce is a great addition to almost any dish and handy to have in the fridge at all times. Minced chicken also works well in place of the pork for these fritters. Begin this recipe two days ahead to ferment the sauce.

You'll need

250gm coarsely minced pork 250gm uncooked prawns, coarsely chopped 100gm firm tofu, cut into 2cm dice 4 garlic cloves, finely grated 2cm piece ginger, peeled, finely grated 1 spring onion, finely chopped, plus extra thinly sliced ½ cup (loosely packed) coriander, finely chopped ¼ cup (loosely packed) garlic chives, finely chopped 1 tbsp soy sauce 1½ tsp Sichuan pepper, roasted, crushed 120 ml vegetable oil   Salted chilli sauce 300 gm long red chillies, coarsely chopped 5 garlic cloves, finely chopped 2 cm piece of ginger, finely chopped 2 tsp caster sugar 1½ tbsp sea salt flakes 1½ tbsp apple cider vinegar

Method

  • 01
  • For salted chilli sauce, pulse ingredients in a food processor to just combine. Transfer to a sterile container or jar, cover and leave at room temperature to ferment, stirring occasionally with a sterile spoon, until small bubbles appear (24-48 hours; this will depend on room temperature). Sauce will keep in the refrigerator for up to two weeks.
  • 02
  • Combine pork, prawn, tofu, garlic, ginger, spring onion, coriander, garlic chives, soy sauce and Sichuan pepper in a bowl and season to taste. Refrigerate for 30 minutes for flavours to develop.
  • 03
  • Heat 30ml oil in a frying pan over medium heat and fry tablespoonfuls of mixture, turning once, until golden and cooked through (2-3 minutes; be careful, hot oil will spit). Cover and keep warm, and repeat in batches with remaining mixture and oil. Scatter with spring onion and serve with salted chilli sauce.

At A Glance

  • Serves 26 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 26 people

Drink Suggestion

Fresh young riesling

Featured in

Aug 2016

You might also like...

Rib recipes

recipes

Mike McEnearney's pulled pork shoulder in cider

Christmas ham recipes

recipes

Bodega's pork and octopus salad

Smoky recipes

recipes

Yama Kitchen & Bar's thousand-layer pork belly

Soy-glazed pork-and-pineapple skewers

recipes

Monty Koludrovic's charcoal glazed pork neck, fragrant baked vegetables and laver sauce

La garbure

recipes

Slow-roasted pork neck, green olive sauce, parsley and walnuts

conversion tool

 
get the latest news

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

×