Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.
Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!
Subscribe to Gourmet Traveller for your iPad.
Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.
How do you remake a landmark without compromising its essence? The new Ritz Paris pulls it off in rare style, writes Susan Skelly.
A Thai-Laotian mix opens in Braddon.
For GT’s 50th issue, our biggest issue to date, we listed those in the food and drink industry who are Australia’s most influential. From restaurateurs to butchers and coffee aficionados, this is how we whittled down the list.
Ahead of Danielle Alvarez's long-awaited restaurant Fred's opening in Paddington this week, we've round up seven recipes she's shared with us.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Sokyo's Chase Kojima's new project is something completely new.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
What brings people together more than tequila? Tequila, tacos and cake.
Here’s what to expect when the international event arrives next April.
Five airports that go all out on luxury design, premium cuisine and first class service. Transit time never looked so good.
This classic dish is both a feature course at festivities and top-notch comfort food made in moments, writes Tony Tan. Whip some up for Chinese New Year. Chop chop.
Note Heat is of vital importance to achieving superior fried rice, so if you find your wok is small, I recommend you cook the fried rice in two batches. Although this recipe is a Chinese classic, you can vary the ingredients as you like - I've had a dressed-up version with XO sauce, for example - but just don't call it Yangzhou fried rice. Barbecue pork, char siu, is available from Chinese barbecue shops.
The story of fried rice is fascinating. The dish appears on the
menu in practically every suburban and fancy Chinese restaurant
worldwide. This prevalence is linked to the Chinese diaspora in the
19th century - wherever the Chinese landed, a form of fried rice
came into being - and fried rice has circled the globe. For
instance, it's commonly known as chao fan (or chow fan) in
Cantonese, and in Peru "chaufa", probably a bastardisation of the
Cantonese, is a firm favourite, just as nasi goreng is popular in
Malaysia and Indonesia.
The classic, however, is Yangzhou fried rice. Introduced to the world by Cantonese cooks as Yeungchow (the Cantonese pronunciation) fried rice and consisting of just fresh prawns, char siu, spring onions and sometimes peas, it is one of the quintessential dishes by which a Chinese chef is judged.
Its origin is said to be the mercantile city of Yangzhou in Jiangsu province. However, one of Australia's greatest Chinese chefs, Anthony Lui, of the esteemed Flower Drum in Melbourne, says this dish is not from Yangzhou at all. He compares it to Singapore fried noodles, made with curry powder, a dish that's not actually from that country but was probably invented by a Chinese restaurateur in Hong Kong. Similarly, chef Lui suggests this definitive rice dish was probably invented by a cook during the Qing Dynasty somewhere in Guangdong province.
Another source says the dish was probably created in a Cantonese restaurant called Ju Chun Yuan in Guangzhou city in the 1800s. At that time, a dish called Yangzhou rice crust with char siu, prawns and sea cucumber was served. Soon it was copied by other restaurants and evolved into the fried rice we know today.
In Tracing the Source of Cantonese Cuisine, the dish is credited to Yi Bingshou (1754-1815), who named it Yangzhou fried rice because he was the magistrate of the city. Today, so famous is this dish that culinary bodies in Yangzhou have made efforts to patent it.
History aside, this cultural touchstone is a part of Chinese festivities. Although it is a simple dish, it heralds the end of a banquet before dessert, particularly at weddings and during Chinese New Year.
Chef Lui says the secret to great fried rice is wok hei, the smoky aroma that's the hallmark of Chinese cooking. It is the distinguishing feature of a respectable Chinese cook, and the best fried rice should capture that elusive aroma. At Flower Drum, Lui steams the rice with only just enough water, instead of using the absorption method, so the grains are fluffy and separated. By using steamed rice, his fried rice turns out beautifully cooked with that glorious wok aroma.
We don't always have steamed rice at hand, however, and most Chinese cooks follow some simple principles when making fried rice at home. We use cold leftover cooked rice because it has less moisture than freshly cooked rice. Cold rice also firms up in the refrigerator, making it easier to separate the grains when you fry the rice. Plus, we use good medium- to long-grain rice, varieties that tend to remain firm and hold their individual grains, even when given a vigorous working over in the wok. Short-grain rice tends to stick together, giving a mushy result. I also use Thai jasmine rice, though it is best to reduce the volume of water for cooking it initially so it absorbs less moisture.
I heat my wok first until it's hot, then add the oil. When a haze forms on the surface of the oil, I proceed quickly with cooking. It goes without saying a well-seasoned wok is essential. While your domestic heat source may not be as fierce as those in Chinese commercial kitchens, it's possible to achieve that wok hei aroma if your wok is hot.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×