Over the years, a number of talented female chefs have contributed to Gourmet Traveller. In honour of International Women’s Day – and the other 364 days a year – we’ve gathered some of our all-time favourite recipes to showcase the work of renowned chefs – from celebrity chefs like Kylie Kwong and Christine Manfield to a Gourmet Traveller‘s Chef of the Year alumnus, Thi Li and pastry powerhouse Jaclyn Koludrovic.
Helly Raichura’s Bengali prawns and seablite (shorshe chingri)
If you have the forethought to soak your mustard seeds overnight, we can guarantee the results are well worth it for the vibrant colour and flavour they lend to the prawns.
Patatas bravas recipe from Shannon Martinez
A vegan, zingy take on Spanish patatas bravas recipe from a top Australian chef.
Jemma Whiteman’s grilled sticky rice with katsuobushi butter
“This dish reminds me of nights out in Tokyo, when we went to my favourite yakitori restaurant for their yaki onigiri (rice grilled over charcoal),” recalls chef-owner Jemma Whiteman.
Ricotta pastizzi
“Pastizzi is probably the most well known of all the Maltese delicacies,” explains chef Jacqui Challinor.
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Jacqui Challinor’s kingfish ceviche with avocado and finger lime
One of the most popular dishes on the Nomad menu, for good reason.
Thi Le’s beef tartare with herbs and nuoc cham
Melbourne restaurant Anchovy’s beef tartare is spiced up with herbs and nuoc cham. It will pair perfectly with potato crisps.
Alla Wolf-Tasker’s tempura zucchini flowers
Crisp, delicate, and a worthy starter.
Alanna Sapwell’s smoked beetroot, agrodolce and hazelnuts
This colourful, smoky and vegetarian entrée makes for a perfectly balanced starter or side dish.
Whole snapper with orange and pistachio sauce
Fish, orange and pistachio may seem like an unlikely combination, but Brigitte Hafner’s touch makes this dish magical.
Jane Strode’s scallop sang choi bau
This scallop sang choi bau recipe by chef Jane Strode makes for the perfect party snack.
Helly Raichura’s stir-fried warrigal greens and vegetables (shak bhaja)
Use any starchy vegetable in place of Kent pumpkin and Desiree potatoes to achieve the same intensely savoury profile of this aromatic side dish.
Palisa Anderson’s gaeng keow wan gai (Thai green chicken curry)
Drop that takeaway menu. Once you’ve tried making curry paste from scratch, you’ll never look back.
Tedesca Osteria’s prawns with saffron, fino sherry and garlic sauce
When very fresh prawns mingle with garlicky saffron butter, only good things happen.
Amy Chanta and Palisa Anderson’s padt cha bpla (stir-fried fish with holy basil, wild ginger and green peppercorns)
A multi-dimensional stir-fry that sings with spice and fragrance.
Eun Hee An’s spring onion pancakes with jamón
The former Paper Bird chef and co-owner brings the goods, pairing these savoury pancakes with the Spanish ham.
Analiese Gregory’s charred cabbage with XO sauce
You haven’t had cabbage like this before.
Alla Wolf Tasker’s kohlrabi dumplings with sunflower seed pesto and apple consommé
An elegant vegetarian dish, courtesy of the Dairy Flat Farm executive chef.
Chui Lee Luk’s chicken curry with pickled pineapple
This creamy coconut and lemongrass curry is pure home-cooked comfort.
Kylie Kwong’s Cantonese-style prawn wonton soup
“The success of this classic soup, the ultimate comfort food, lies in using the freshest ingredients,” says Kylie Kwong.
Thi Le’s Vietnamese spring rolls with mustard leaves and herbs
A textural filling of shredded taro, carrots and wood ear mushrooms equal these crisp, moreish parcels. Try stopping at one.
Bianca Johnston’s crispy chicken and rice
A deeply flavoured dish that maxes out the flavour of chicken wings, with greens and lemon for freshness.
Saba Alemayoh’s derek tibs (Ethiopian beef short ribs with capsicum)
Ribs, slowly braised with berbere spice, with the gentle sweetness of capsicums – there’s nothing better.
Emma McCaskill’s chickpea dhal with papadums
Warm spices, nutty chickpeas and the crunch of homemade papadums – nothing beats it.
Monique Fiso’s barbecue short ribs
It may take time, but the results are worth it.
Jacqui Challinor’s roast pork shoulder with ajo blanco
If pork and crackling are your Christmas essentials, this dish will tick all the boxes.
O Tama Carey’s black braised brisket
Rich with sweet spices and soured with tamarind, this black braised brisket dish is robust and hot. Serve it with O Tama Carey’s cabbage mallung and rhubarb achcharu.
Christine Manfield’s prawn laksa
“The laksa paste and the stock can be made ahead of time, making the last-minute cooking and assembly quick and easy,” says Christine Manfield.
Maggie Beer’s herb pasta with sorrel butter and lemon thyme
Maggie Beer shares her recipe for a vegetarian herb pasta, where the rich pasta, made with duck-egg, is offset by the sweet sorrel butter.
Mezze maniche alla gricia
Like a cross between a cacio e pepe and a carbonara, gricia is one of the great four Roman pasta sauces. This recipe by Santo Palato’s Sarah Cicolini is a knockout, and it only requires four ingredients.
Brigitte Hafner: Creamy salt cod and potato soup
Australian Gourmet Traveller recipe for Brigitte Hafner’s creamy salt cod and potato soup.
Palisa Anderson’s yum makeua (grilled eggplant salad with prawns)
Fire up the barbecue for maximum flavour.
Liberté’s whole barbecued snapper with green papaya salad
Throw this whole fish, done Vietnamese-style, on the barbie.
Radish and preserved lemon salad
Analiese Gregory recipe for radish and preserved lemon salad.
Danielle Alvarez’s farro with broad beans, ricotta salata, mint and lovage
Recipe for farro with broad beans, ricotta salata, mint and lovage by Danielle Alvarez.
Danielle Alvarez’s slow-cooked ocean trout with peas, and Meyer lemon and fennel salsa
This recipe for slow-cooked ocean trout comes courtesy of chef Danielle Alvarez.
Korean miso soup with oyster cream (doenjang guk)
Australian Gourmet Traveller recipe for Korean miso soup with oyster cream (doenjang guk) from Moon Park, Sydney.
Kylie Kwong’s deep-fried chicken with finger-lime sauce
“Lemon chicken is one dish I don’t look back at with nostalgia – there’s no love lost there,” says Kylie Kwong. “This is my interpretation, which steers well clear of the processed sauces from a jar.”
Kylie Kwong’s sweet and sour pork with Davidson’s plum
The chef’s take on the Cantonese classic.
Pappardelle with salsiccia, roast pepper ragù and wild olives
Australian Gourmet Traveller recipe for pappardelle with salsiccia, roast pepper ragù and wild olives by Nicky Reimer from Melbourne Wine Room.
O Tama Carey’s Sri Lankan crab curry
“This is one of my very favourite curries, and one I like to cook for any occasion worth celebrating,” says Carey.
Lauren Eldridge’s white chocolate and pistachio profiterole wreath
For a Christmas dessert to remember.
Jaclyn Koludrovic’s gluten-free lemon verbena, white chocolate and fig tart
A contemporary trio of flavours in a dietary-friendly tart.
Pauline Kwong’s chiffon cake with citrus and ginger
Chef Kylie Kwong still enjoys her mum’s chiffon cake topped with seasonal citrus fruit, making room for a slice every time she brings it into Billy Kwong.
Flour and Stone’s lemon dream cake
Recipe for lemon dream cake by Nadine Ingram from Sydney bakery Flour & Stone.
Shirni Parwana’s masala carrot cake
Shirni Parwana shares its recipe for a carrot cake with garam masala spice, topped with cardamom and lime cream cheese icing.
Stephanie Alexander’s raspberry and rose-geranium sorbet with honey wafers, raspberries and cream
The flavour of ripe raspberries dominates this refreshing sorbet, but the rose-scented geranium adds a haunting after-note that’s not at all cloying.
Five-grain porridge with rhubarb and apple
A recipe for five-grain porridge with rhubarb and apple by Pinbone, Sydney.
Lorraine Godsmark’s peachy panettone with cassata ice-cream
Lorraine Godsmark recipe for peachy panettone with cassata ice-cream for Gourmet Institute.
Chocolate ice-cream with drunken raisins
Australian Gourmet Traveller recipe for chocolate ice-cream with drunken raisins by Melbourne’s Union Dining.
Bethany Finn’s lemon delicious pudding
Don’t forget the cream.
Analiese Gregory’s walnut pudding with quince and fennel pollen
The Franklin chef may have pinched this recipe from her friends, but it’s testament to how good this dessert is.
Flour and Stone’s chocolate Manjari cake
The famous signature chocolate Manjari cake by Nadine Ingram from Sydney bakery Flour & Stone.
Philippa Sibley: Raspberry marshmallows
Australian Gourmet Traveller recipe for raspberry marshmallows by Philippa Sibley.
Jaclyn Koludrovic’s gluten-free pistachio, lime and coconut cream cake with melon, apple and mint
Talk about a showstopper cake.
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