Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe this month and receive a copy of the Agrarian Kitchen cookbook by Rodney Dunn. Hurry, offer ends February 22.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Recipes for big cuts

Go big this season with cuts large enough to feed a crowd: legs of lamb, sides of beef, suckling pigs, and whole fish. The pineapple jerked pork neck with crushed pineapple relish and black bean and rice salad is calling your name...

Bali's best local food

You haven’t eaten on Indonesia’s most popular island until you’ve explored the rich, bold flavours found in the traditional warungs. Bali insider Maya Kerthyasa takes us on a tour of the best.

Jamaican goat curry

"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Fast and fabulous recipes

Fast, fresh and fabulous – what’s not to like? Here's a preview of the recipes in our February 2015 issue.

Pavlova Recipes

Everyone loves a pav. Here are some of our favourite recipes.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Classic Australian recipes

From barbecued prawns and party pies to lamingtons and Pavlova, these are ten Australian classics you can really sink your teeth into.

Crab rolls with potato chips


You'll need

500 gm picked spanner crab meat 150 gm Kewpie mayonnaise (see note) 2 tbsp finely chopped chives, plus extra to serve ½ tsp finely ground celery seed (see note) ½ tsp togarashi (see note) To serve: potato chips and softened butter   Brioche rolls 15 gm dried yeast 280 ml milk, at room temperature 600 gm bread flour 80 gm softened butter 2 tsp caster sugar 5 egg yolks 1 egg For brushing: eggwash

Method

  • 01
  • For brioche rolls, stir yeast and milk in a bowl until yeast dissolves, then set aside until foamy. Combine flour, butter, sugar, yolks, egg and 2 tsp fine sea salt in the bowl of an electric mixer fitted with a dough hook, add milk mixture, mix until a dough forms, cover and set aside until doubled in size (1½-2 hours). Divide into 70gm pieces and lightly roll each piece on a work surface to form an oval. Place on two oven trays lined with baking paper, leaving space between each, cover with tea towels and set aside until doubled in size (1-1½ hours), then brush with eggwash.
  • 02
  • Preheat oven to 180C. Bake rolls until golden and cooked through (15-20 minutes), then set aside to cool.
  • 03
  • Meanwhile, combine crab, mayonnaise, chives, celery seed and togarashi in a bowl, season to taste and set aside.
  • 04
  • Preheat grill to high heat. Split rolls, grill until golden (1-2 minutes), spread with butter, fill with crab mixture, scatter with extra chives and serve with chips.

Note Brioche rolls are best eaten on the day they're made. Kewpie mayonnaise is a Japanese mayonnaise. Kewpie mayonnaise and togarashi are available from Japanese grocers. Celery seed is available from Herbie's Spices and specialty food shops.


At A Glance

  • Serves 10 people
GT
reader dinner

Join us for a very special reader dinner with The River Café's co-founder Ruth Rogers who's headlining the Melbourne Food & Wine Festival.

Read More
Win
one of ten dinners at Kazbah!

Win one of ten $200 vouchers to eat at Kazbah restaurant in New South Wales and Queensland. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

Featured in

Sep 2012

You might also like...

Tempered chocolate

recipes

Roast chicken with chorizo and tomato

The Vodka Rickey

recipes

The Smash

The Bloody Mary

recipes

Southside

Martini

recipes

conversion tool

 
get the latest news

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