Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
And his lucky host city is…
From an art-fuelled Friday night to fish and chips on the sand, Melbourne is packed with adventure this summer - all of it delicious.
No eggnog here: this December, we're drinking a seven-apple cider blend, a spicy durif, and a luscious sweet Riesling.
The Botanical Hotel’s public bar has been re-opened as Gilson thanks to the founders of some of Melbourne’s busiest cafes.
For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Melbourne provided 14 answers.
It may be a magnet for destination diners the world over but Attica circa 2016 is more firmly planted in Australia than ever, writes Michael Harden.
Travel photographer John Laurie's first solo exhibit spans the globe, capturing serene moments in often unlikely spaces.
2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.
When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?
The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.
For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.
Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.
Serve these with dipping sauces such as Chinkiang vinegar and soy sauce, and with julienned ginger. Makes around 30.
Firm favourites in the dumpling world, these dainty parcels
are child's play to make, writes Tony Tan.
Among the most celebrated dumplings at any yum cha restaurant, siu mai (aka shumai) to a Chinese person is like a meat pie to an Aussie. And yet, like any meat pie, there are the good and the very ordinary siu mai. Open-topped steamed dumplings traditionally made with minced pork wrapped in wonton pastry and served in bamboo baskets, siu mai as we know them in Australia and the West in general are from the Cantonese or Southern school.
Considered by the Cantonese to be one of the "big three" dim sum (the other two being char siu bao and har gau), siu mai apparently originated in the Inner Mongolian city of Hohhot. While this may be apocryphal, what is interesting is, having popped up in the city of Guangzhou (formerly Canton), how this delicious morsel travelled to Hong Kong and finally to the rest of the world.
To the Chinese, southern China, where Guangzhou is situated, has always been known as a region for excellent food. As such, Guangzhou enjoys the reputation throughout the country as to the go-to city for dim sum. Here, dim sum chefs have turned the making of these parcels into an art form. They were served to accompany tea, particularly in restaurants known as teahouses - cha lou.
After Hong Kong became a British colony in 1842, dim sum cooks migrated across the Pearl River Delta to work in humble teahouses and stalls in Sai Ying Pun, an area settled by the Chinese on the island. While the history of these simple teahouses is vague, legendary establishments such as Lin Heung (founded in Guangzhou in 1889) and Luk Yu (1933) teahouses have served siu mai along with other dumplings to this day. And it's from Hong Kong that dim sum chefs were recruited to work in Cantonese restaurants all over the world, hence the reputation of Hong Kong chefs.
Meaning "cook and sell", siu mai are easy to make. They're the first dumplings I made as a kid in Malaysia. The key is to create the "mouth-feel" or hau gum, which is important to this dumpling. It should have "bounce" in the mouth. Most yum cha restaurants typically use chopped pork only, with pork fat in the filling to give the characteristic bounciness. But I find some cheaper places use much more pork fat, which makes the dumpling less palatable. The best ratio I find is 80 per cent lean meat to 20 per cent fat, so I often ask my butcher to mince pork belly for me.
To create that bounce factor, better restaurants now use a combination of pork and prawns. I've done so here, and with umami-packed shiitake, crunchy water chestnuts, a splash of soy sauce and Shaoxing wine, and potato flour and eggwhite as binding agents, the filling is quite delicious.
You can buy wonton wrappers or make your own. Traditionally, a long rolling pin is used when making wonton wrappers and noodles to roll the dough out on a large table; using a pasta machine is much quicker.
To form the siu mai, many dim sum chefs trim off the square edges of the wrappers for aesthetics, but this isn't necessary (we've left them square here).
Next, I put a teaspoonful of the filling in the middle of the wrapper and then gather up the wrapper around it. The wrapper should fold naturally into pleats, although it's best to do this manually. Squeeze the sides gently to form a basket or cylinder, which ensures the wrapper will stick to the filling, then tap the dumpling bottom lightly to flatten it. While working with each dumpling, be sure to cover your wrappers with a damp tea towel to keep them from drying out.
When all the dumplings are made, decorate the tops with diced carrots, peas, goji berries or crab roe, the traditional garnish. Purists then place the dumplings on thinly sliced carrots to stop the bottoms from getting wet; I line my bamboo baskets with non-stick paper and prick a few holes in it for the steam to get through (you can also oil the baskets). When you're ready to eat, pop the dumplings in the baskets and steam them for about 10 minutes. Serve them at once with your favourite dipping sauce, or without if you prefer - they're also delicious as they are.
Siu mai dumplings freeze well, which makes them perfect standbys. I always have them on hand in the freezer for when unexpected visitors arrive. They're of course great with Chinese tea and, I might add, a glass of Champagne, too.
Recipes (10 )
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×