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.

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.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

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.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

Soy-glazed barbecued prawns with cabbage and daikon salad and chilled soba


You'll need

90 ml soy sauce 30 gm honey 30 ml mirin 1 tbsp finely grated ginger 1 garlic clove, finely chopped 2 tsp sesame oil 36 medium uncooked prawns, cleaned, tails intact 270 gm dried soba noodles 12 spring onions, trimmed and cut into 4cm lengths 9 shiitake mushrooms, halved For brushing: vegetable oil To serve: toasted sesame seeds   Cabbage and daikon salad 30 ml mirin 20 gm caster sugar 100 ml rice wine vinegar 100 gm daikon (about 1/3), cut into julienne 350 gm Chinese cabbage (about ¼), thinly shaved on a mandolin 2 spring onions, thinly sliced 1 tsp sesame oil To serve: toasted sesame seeds

Method

  • 01
  • For cabbage and daikon salad, stir mirin, sugar, ginger and 80ml vinegar in a saucepan over medium heat until sugar dissolves, then bring to the boil. Add daikon, transfer to a non-reactive container and refrigerate to pickle (25-30 minutes). Just before serving, drain daikon (reserve 2 tbsp liquid), combine daikon and reserved liquid in a bowl with remaining ingredients, toss lightly to combine, scatter with sesame seeds and refrigerate until required.
  • 02
  • Stir soy sauce, honey, mirin, ginger, garlic and half the sesame oil in a small saucepan over low heat to combine. Transfer to a non-reactive container, cool slightly, add prawns and refrigerate to marinate (20 minutes). Meanwhile, soak bamboo skewers in cold water.
  • 03
  • Meanwhile, cook noodles in a large saucepan of boiling salted water until just tender, drain, rinse under cold running water, drain, toss in a bowl with remaining sesame oil and refrigerate to chill.
  • 04
  • Preheat a barbecue or char-grill pan to high heat. Drain prawns (reserve marinade) and thread onto bamboo skewers, alternating with spring onion and mushroom. Brush lightly with oil, then barbecue, turning occasionally and basting with remaining marinade, until just cooked through (2-3 minutes). Scatter with sesame seeds and serve with cabbage and daikon salad and chilled soba.

At A Glance

  • Serves 4 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 4 people

Drink Suggestion

Exuberant Marlborough sauvignon blanc.

Featured in

Jan 2012

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×