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."

Spiced potato and pea fritters with sweet and sour chutney


Vada pav, popular roadside snacks in India, are potato fritters served burger-style in a white roll; we've wrapped ours in roti. Don't be shy with the condiments; add a dollop of thick natural yoghurt if you'd like to tone down the heat.

You'll need

4 sebago potatoes (about 800gm), peeled, cut into 4cm pieces 100 gm frozen peas 6 garlic cloves, plus 1 finely chopped 1-2 long green chillies, coarsely chopped, plus ½, thinly sliced 2 tbsp finely grated ginger 2 tbsp vegetable oil, plus extra for deep-frying 10 curry leaves, torn 1 tsp brown mustard seeds 1 tsp ground turmeric 1½ cups(loosely packed) coriander, coarsely chopped 1 spring onion, finely chopped Juice of 1½ limes, plus extra wedges to serve ½ cup (loosely packed) mint 12 roti   Tamarind chutney 6 medjool dates, stone removed, chopped 80 ml tamarind concentrate (see note) 80 gm light palm sugar, crushed 1 tsp cumin seeds, dry-roasted, crushed 1 tbsp finely chopped ginger ½ tsp ground chilli 1 tsp lime juice   Chickpea batter 150 gm (1 cup) chickpea flour (also called besan flour) ¼ tsp bicarbonate of soda

Method

  • 01
  • For chutney, soak dates in 200ml boiling water in a small bowl until soft (10-15 minutes).
  • 02
  • Drain, reserving liquid, and process with remaining ingredients except lime juice in a food processor until smooth, adding a little reserved liquid until smooth. Transfer to a saucepan and simmer over low heat, stirring occasionally, until thick and darker in colour (10-12 minutes). Set aside to cool, then add lime juice and season to taste. Chutney will keep refrigerated for 2 weeks.
  • 03
  • Cook potatoes in a saucepan of boiling salted water until tender (25-30 minutes). Drain, set aside to steam for 5 minutes, then transfer to a large bowl and mash until smooth. Set aside to cool. Blanch peas in boiling salted water until bright green (30 seconds), then refresh in iced water, drain, crush with a fork and add to potato.
  • 04
  • Process garlic cloves, chopped chilli and 1½ tbsp ginger in a small food processor or pound with a mortar and pestle to a paste. Mix with mashed potato and peas.
  • 05
  • Heat oil in a small frying pan over medium heat. Add curry leaves and mustard seeds and fry until seeds pop (30 seconds to 1 minute). Remove from heat, add turmeric, stir to combine and add to potato mixture. Season to taste, add 1 cup coriander, spring onion and juice of 1 lime, and stir to combine. Divide into 12 patties and set aside on a tray lined with baking paper.
  • 06
  • Preheat oil to 180C in a deep-fryer or deep saucepan. For batter, combine chickpea flour and bicarbonate of soda in a bowl, add 225ml water and whisk until smooth. Dip patties in batter, shake off excess, and deep-fry in batches (be careful, hot oil will spit) until golden and crisp (6-7 minutes).
  • 07
  • Keep warm while repeating with remaining fritters. Combine mint and finely chopped garlic, thinly sliced green chilli and remaining ginger, coriander and lime juice in a bowl. Scatter herb mixture over fritters and serve with roti, lime wedges and tamarind chutney.

At A Glance

  • Serves 12 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 12 people

Additional Notes

Tamarind concentrate is available from Asian grocers and select supermarkets.

Drink Suggestion

Skin-contact sauvignon blanc.

Featured in

Aug 2016

You might also like...

Spring recipes

recipes

Goan masala lamb with kachumber salad

Winter's 20 most popular recipes

recipes

Indian-style prawn, turmeric and okra curry

Spiced mango chutney

recipes

Indian-spiced potato, fried egg and kasundi

Quick Chettinad chicken masala

recipes

Dhal with coriander and fried onion

English spinach with cumin seeds

recipes

conversion tool

 
get the latest news

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

×