Chilli Archives - Page 2 of 8 - Gourmet Traveller

Grilled pineapple with pineapple granita

La Casita’s grilled pineapple with mulato chilli and pineapple granita

“The mulato chilli adds smoky, chocolate and raisin characters to the honey,” says La Casita chef Josh Lewis. “It’s delicious when brushed over the pineapple and grilled.”

La Casita’s pork rellenos with tomato and pork-fat dressing

Just add beer and you're set.

Louis Tikaram’s cucumber and snow pea salad

A refreshing side to a banquet, or a worthy snack on its own.

Mike McEnearney’s tomato and jamón bread

An easy, simple snack for when tomatoes are at their peak.

Jonathan Barthelmess’s tzatziki with fresh pita

Don't settle for store-bought.

Mike McEnearney’s fast gazpacho

The refreshing chilled soup that's made for summer.

Louis Tikaram’s Mooloolaba prawn ceviche with green chilli dressing

An ideal summer starter that's all zing and spice.

Prawn cocktail tower

And that’s a wrap – the perfect self-serve summer dish.

La Casita’s esquites

If you haven't discovered the wonders of this spiced-corn street snack, be ready for the flavour revelation.

Coconut-chicken soup with turmeric

A simple soup that will restore your spirits.

Brined barbecued turkey with spices and a piri piri sauce

A lidded barbecue is the answer to everyone’s prayers in the heat of summer, and brining the turkey ensures a deliciously tender result.

Benny’s Margarita

“Orange is traditionally eaten alongside mezcal, inspiring this variation on the classic Margarita. It’s rich and smoky, with a warming spice-salt rim,” says La Casita bartender Ben Mudge.

La Casita’s rice Mexicana

“This dish is good enough to eat on its own,” says La Casita chef Josh Lewis.“The key is building up the layers of flavour, starting with good caramelisation on the rice.”

Pastry twists with ’nduja and pecorino

Watch out - these party snacks pack a spicy punch.

La Casita’s guacamole with jalapeño and totopos

A recipe inspired by Mexican food doyenne Diana Kennedy.

Fast chilli con carne

Some purists believe there is no room for beans, but we think they add a rich, earthy flavour.

Pork scratchings with spicy salt

This could be the ultimate beer snack. The key is to dry the skin thoroughly in the oven so it puffs when it's fried.

Tony Tan’s stir-fried asparagus with shiitake mushrooms and chilli

Inspired by an asparagus dish eaten in Sichuan, Tony Tan stir-fries his own version with fresh shiitake mushrooms, ginger and soy sauce. So simple, so good.

Phil Wood’s braised broccoli with butter beans, chickpeas and chilli

A hearty vegan dish that's good as a side or eaten on its own.

Tony Tan’s braised beef brisket with chilli-oil sauce

A magical version of the Cantonese classic, with a robust chilli oil to boot.

Victor Liong’s three sliver salad

A classic, cooling dish from the northern regions of China.

Cloud-ear salad with tofu and soy beans

An easy comfort dish to eat with rice or as part of a shared banquet with family and friends.

Victor Liong’s Sichuan sour and spicy poached fish with pickled mustard greens

A sweet-sour dish by the Lee Ho Fook chef that showcases the depth of flavours from Hunanese and Sichuan cuisines.

Lau’s Family Kitchen’s calamari with shrimp sauce

A fresh, simple and easy seafood dish from the long-standing Melbourne restaurant.

Spicy chicken and tortilla soup

A little bit of spice makes this soup extra nice.

Tony Tan’s spicy silken tofu

It's Chinese home-style cooking at its speediest.

Sichuan-style beef

An express version of the spiced beef braise from China's Sichuan region.

Tony Tan’s typhoon shelter prawns

Love garlic? Love prawns? You'll love this.

Charlie Carrington’s grilled asparagus, peas and amba-spiced labne

A spring-ready salad with a gentle hum of spice.

Spicy Sichuan-style lamb dumplings with chilli oil

Lamb dumplings spiced with cumin and coriander and cooked in a spicy sauce. What more could you want?

Lau’s Family Kitchen’s salt and pepper whiting

No recipe secrets here. This crowd favourite just needs fresh fish, clean oil and this easy batter.

Uyghur lamb pilaf

An express version of this flavourful rice dish from north-west China.

Tony Tan’s quick-braised pork ribs

Just add rice, and dinner's set.

Kylie Kwong’s prawn dumplings with organic tamari and chilli dressing

Don't underestimate that dressing – it's a smoky, sweet, sour, spicy and salty hit that works wonder with the dumplings.

Victor Liong’s cold silken tofu with peanuts, salted daikon, coriander and black vinegar

The Lee Ho Fook chef's go-to dish for summer.

Victor Liong’s grilled eggplant with sesame, cumin and chilli

A fragrant eggplant dish by Lee Ho Fook's head chef that recalls the cooking styles of Dongbei and Xinjiang in northern China.

Kylie Kwong’s fried eggs with XO sauce

Her restaurant Billy Kwong may be gone, but we're still dreaming about that go-to dish from Kylie Kwong's restaurant.

Sean Brock’s Nashville hot chicken

There's southern fried chicken and then there's Nashville hot chicken. And once you've tried it, there's no turning back.

Sunda’s crisp rice salad (nam khao)

It's the Melbourne restaurant's simplified version of the Lao-style salad, with crisp and crunch from the deep-fried jasmine rice.

Sunda’s masterstock-poached chicken with ginger and spring onion relish

A beloved staff meal at Melbourne restaurant Sunda.

Sunda’s fish curry with cucumber salad and coriander chutney

When Sunda's Khanh Nguyen says this is one of the best curries he's had, we need no further convincing.

Turn up the heat with these spicy soups

Put some fire in your belly.

Broccolini with chilli, garlic and lemon

Simplicity is always a winner when it comes to vegetables.

Whole roasted cauliflower with fermented chilli butter

Turn the humble vegetable into a dinnertime showstopper.

Chicken, vermicelli and lemongrass soup

A fresh, cleansing noodle soup for cooler nights and head colds.

Bacon-wrapped lychees with chilli salt

A juicier, tropical take on devils on horseback, with lychees in place of dates.

Vietnamese-style grilled prawns with chilli dressing

The perfect grilled prawn lies in the dressing – and this one's a winner.

Spicy prawn and lemongrass sticks

The sambal packs a mighty punch in these spicy prawn sticks, and using lemongrass stalks in place of skewers adds even more flavour.

Capitano’s burrata with fried peppers

You must try these fried peppers. Deglazed with a touch of sherry vinegar and paired with creamy burrata, the flavour is a revelation.

Tony Tan’s stir-fried beef with chilli bean paste, dried chilli and capsicums

This Sichuan-inspired dish with great depth of flavour, and a decent level of spice.

Phil Wood’s mussels with chilli and shiitake

The Laura chef cleverly pairs sweet steamed mussels with a spicy, super-savoury topping.

Whole barbecued fish with chilli and peach salsa

There's no better way to celebrate summer than firing up the barbecue and roasting a whole fish.

Bar Rochford’s garfish with sauce chien and habanero

If you haven't tried the Carribean's herb-packed sauce chien, what are you waiting for?

Ocean trout with watermelon, jalapeño and lime

A crisp summer salad, paired with still-warm roasted ocean trout.

Sweet potato and black bean rice bowl

Call this a power bowl if you like – we just call it super-tasty. There are layers of Mexican-inspired flavour in this deeply satisfying dish.

Palisa Anderson’s yum makeua (grilled eggplant salad with prawns)

Fire up the barbecue for maximum flavour.

Dan Hong’s mud crab with XO sauce

Dan Hong shares his recipe for a stunning main course of crab stir-fried with Chinese flavours such as ginger, spring onion and XO sauce.

Grilled chicken and rice noodle salad

A hot and sour dressing adds a sweet and spicy hit to this classic combination of chicken, aromatic herbs and rice noodles.

Tony Tan’s pipis with Batak sauce

Fragrant with lemongrass, tingling with Sichuan peppercorn and enriched by galangal and makrut lime leaves, this is a sauce to remember.

Ma po tofu jaffles

You know ma po tofu, but are you familiar with the joys of a jaffle stuffed with the Sichuan staple?

Pan-fried fish with vinegar sambal

A caramel-like flavour comes through in the sauce accompanying this fish. You'll want to savour every last drop over a big bowl of steamed rice.

Malay fried chicken with curry leaves

Malaysia's take on fried chicken involves the distinctive fragrance imparted by curry leaves as well as a spicy tamarind syrup to coat the chicken.

Greg Malouf’s baharat lamb shoulder with onions and moghrabieh

"Lamb rubbed with spices and cooked slowly is quite a traditional preparation in the Middle East,” says Greg Malouf. “Served with moghrabieh, giant couscous, this is a great dish to put in the middle of the table with some yoghurt and away you go.”

Shaanxi-style lamb with cumin and celery

This simple stir-fry might be quick to prepare, but it's full to bursting with flavour, thanks to a heady mix of ginger, cumin, cinnamon and star anise.

Chicken with barley, olives and chilli

This one-pot wonder is full of bold flavour from salami to olives to chilli. It's a guaranteed winter warmer.

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Casarecce with pork sausage, cavolo nero and chilli

Pork, fennel, chilli and pasta - now that's what you call a match made in heaven.

Chicken wings with adjika

Adjika, a paste of herbs, spices, capsicum and tomato, hails from Georgia and is a delicious way to add flavour to meat at the start or end of cooking. Here we use it as a marinade on chicken wings.

Hash browns with chilli sauce

Hash browns will always have a place on our breakfast table, especially when paired with a fiery chilli sauce. Be as generous with the sauce as you dare.

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Slices of poached pork belly served with a spicey dipping sauce

Tony Tan’s Sichuan sliced pork with garlic and chilli sauce

The Sichuan dipping sauce is a spicy foil for the fattiness of pork belly.

Tofu, watermelon and radish salad with nahm jim

Tofu adds protein to this super-quick refreshing salad, but if you'd like to bulk it up a bit more, add some sliced raw salmon or barbecued prawns,

Rare beef with tomato, herb and chilli salad

This rare beef salad marries perfectly with the tomato and herbs while the chilli dressing adds a nice kick.

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Rice noodle bowl with herbs and chilli-lime dressing

To make this bowl even more of a meal, add some cooked prawns, or grilled beef or chicken.

Moreton Bay bug curry with mango

The sweet flesh of Moreton bay bugs steal the show in this vibrant curry that makes the most of summer produce.

Roasted pineapple with chilli salt

Pineapple roasted rôtisserie-style is a revelation. It could only be a dessert by Mat Lindsay of Ester and Poly.

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Busiate with crab, ginger and pangrattato

When it comes to crab, it's often best to keep things simple. Here that means a flavoured oil, some breadcrumbs and herbs as the background notes.

Bucatini with prawn fra diavolo

Bucatini with prawn fra diavolo recipe - For fra diavolo sauce, preheat oven to 200°C. Toss ingredients together in a roasting pan and roast until tender and starting to caramelise at the edges (40-45 minutes).

Buttermilk-brined slow cooked lamb shoulder with harissa

Buttermilk-brined lamb shoulder with harissa

Buttermilk-brined lamb shoulder with harissa recipe - For the buttermilk brine, place salt and 600ml water in a saucepan and bring to the boil, stirring until salt dissolves.

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Kylie Kwong’s beef with black bean and chilli sauce

"This Cantonese classic needs no introduction, and needs little in the way of tweaking to bring it up to date," says Kylie Kwong.

Curtis Stone’s chilaquiles

"Guajillo chillies give the smooth chilli sauce here just the right amount of heat," says Curtis Stone. "The sauce is married with crisp tortilla chips for this popular Mexican breakfast dish."

Aloo paratha

An Indian dish that elevates humble ingredients - bread and potato - to tasty side dish or snack.

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Babajan’s lamb lahmacun

Serve Babajan’s lamb lahmacun - Turkish flatbread topped with spiced lamb - hot out of the oven with a crunchy salad, sumac, olive oil and hummus.

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.

Tofu with chilli jam and spring onions

It's hard to turn down crisp, fried tofu.

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O Tama Carey’s pipis with bay leaves and gentle curry sauce

"This is a delicately spiced curry dish with lots of green flavours - bay leaves, green chilli - and a light curry powder," says Carey. "This dish uses some of my favourite flavours from both Italy and Sri Lanka."

Sopa de fideo

A fiery Mexican take on noodle soup that's big on tomatoes, lime and smoky spices.

Grant Achatz’s grilled prawns and beetroot with chilli and smouldering cinnamon

This riff on a dish from the Alinea opening menu uses dried Korean chilli threads to replicate the tingling sensation of spicy cinnamon chewing gum.

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Khao soi

This soup's combination of spices, chicken and crispy noodles is sure to pack a punch.

Stir-fried beef with red chilli and egg

This super quick stir-fry with beef and a fried egg brings the heat thanks to the red chilli.

Lemongrass beef with rice noodles

Noodle salads are excellent in all weather - particularly when it's steamy because there's minimal cooking involved. This dish works well with sliced sirloin; we've made it quicker by using minced beef instead.

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Yield’s farro and cauliflower salad

Sydney salad delivery company Yield hit that perfect sweet spot between seasonality, good ideas and good taste.

Prawn and pomelo salad with roasted chilli dressing

The prawns in this salad can also be left whole and barbecued in their shells for extra flavour.

Banh mi-style steak sandwich

A delicious steak sandwich, with all the flavours of a classic Vietnamese banh mi.

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Sichuan chicken salad with chilled noodles and cucumber

Chicken with chilled noodles, cucumber and Sichuan-vinegar dressing

This chilled Sichuan chicken salad packs a mouth-numbing punch. Double the recipe for an enviable work lunch the next day.

Sticky pork skewers

These sticky pork skewers are simple to prepare and can be marinated and assembled well in advance, then cooked as you need them. Cut the pork into bite-sized pieces and push them tightly together on the skewers so the pork remains juicy when it's cooked.