Amy Hamilton | Gourmet Traveller

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Cockles with samphire and chill-garlic oil

With shellfish and mildly salty samphire, this dish tastes like the seaside.

Now to love|Jan 23, 2019

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Chefs' Recipes
Amy Hamilton's grilled scallops with spring onion and peanuts
This modern take on the classic Vietnamese street-food dish will be ready in a flash.
Now to love|Jan 24, 2019
Chefs' Recipes
Liberté's whole barbecued snapper with green papaya salad
Throw this whole fish, done Vietnamese-style, on the barbie.
Now to love|Jan 23, 2019
Chef's Recipes
Kingfish crudo with pineapple and betel leaves
Super-fresh fish calls for this modern Asian-style crudo, by Liberté restaurant in Albany, WA.
Now to love|Jan 23, 2019
Chefs' Recipes
Liberté's garlic prawns with chilli and Thai basil
A tried-and-true combination.
Now to love|Sep 08, 2021

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Chefs' Recipes
Amy Hamilton's crab with fried-shallot butter and green peppercorns
Fact: fried-shallot butter makes everything taste better.
Now to love|Jan 30, 2019