Chilli black beans
Served on corn chips, this Mexican classic is perfect for a fiesta.
Indian-spiced marinated turkey with two chutneys
The marinade and chutneys all benefit from being prepared ahead, giving the spicy flavours time to get to know each other - serve the turkey with a bed of rice and yoghurt so you can bring down the heat.
Native ad body.
Sponsored by %%sponsor_name%%
Maurice Terzini’s squazzata di cozze
These delicate mussels and tomato broth are best served with crusty bread on the side. Don't be afraid to slurp the broth and scoop at the mussels with your fingers.
Tuna ceviche with ginger, chilli and corn
To mark our 50th anniversary, we collaborated with Patrón Tequila and Neil Perry to create a Mexican-themed birthday feast.
Guy Grossi’s abbacchio alla Romana
This is Guy Grossi's version of the classic roast lamb. Serve it up with some polenta or pepperonata.
Native ad body.
Sponsored by %%sponsor_name%%
Steamed egg, yabby and chilli
Try this delicate steamed egg at home topped with sweet yabby meat and a punchy chilli oil.
Prawns barbecued in XO sauce
A nod to the classic Australian cliché of 'shrimp on the barbie' doused with garlicky XO sauce.
David Thompson’s stir-fried Siamese watercress
This watercress recipe refuses to be a side dish, offering fiery flavours with a smoky finish.
Native ad body.
Sponsored by %%sponsor_name%%
Grilled calamari with herbs and crisp shallots
Melbourne restaurant Anchovy shares its recipe for grilled calamari - chef Thi Li describes it as a "pimped out" warm salad take on a barbecue staple.
Anchovy’s garlic shoots with spice salt
Garlic shoots makes for a spicy vegetable side to compliment tonight's main meal; Anchovy chef Thi Le shares her recipe for a street-food inspired side or snack.
David Thompson’s chicken stir-fried with red curry, green peppercorns and holy basil
Not the stir-fry you would expect, with fiery red curry paste, green peppercorns and holy basil forming a rich curry.
Native ad body.
Sponsored by %%sponsor_name%%
Fried rice with crab, egg and cucumber
As we count down to our 50th anniversary, we're taking a look back at old recipes. This fried rice dish - a classic comfort food - was inspired from our July-August 1966 issue.
Chicken stir-fried with holy basil and chilli
This quick and easy Thai stir-fry packs a spicy punch. Use fresh chilli - it will make all the difference.
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.
Native ad body.
Sponsored by %%sponsor_name%%
Yama Kitchen & Bar’s thousand-layer pork belly
Sink your teeth into a thousand layers of flavour with this pork belly recipe from Yama Kitchen & Bar.
Pork, prawn and tofu fritters with salted chilli sauce
Salted chilli sauce adds a powerful kick to these pork, prawn and tofu fritters.
Spiced potato and pea fritters with sweet and sour chutney
Try this savoury Indian street food favourite for an afternoon snack or evening entrée.
Native ad body.
Sponsored by %%sponsor_name%%
Mamasita’s chicken mole
Chillies, spices and a hint of dark chocolate combine to make this Mexican recipe for chicken mole from Mamasita.
Anticuchos
These grilled beef skewers originated in Peru but are also popular in Bolivia.
Fried blue swimmer crab balls with chilli sauce
“Cassava (known as manioc or, in Rio, aipim) is a major ingredient in Brazilian cooking, and versions of bolinhos – fried balls – are found in all the best botecos in Rio,” says Burgess.
Native ad body.
Sponsored by %%sponsor_name%%
Feijoada
Feijoada
Bodega’s buttermilk pancakes with bacalao, egg and smoked maple butter
Bodega chefs Elvis Abrahanowicz and Ben Milgate go all-out for breakfast, combining pancakes, eggs and fritters for one hangover-busting dish.
Ceviche en carretas
This soupy style of ceviche, found in Ecuador’s coastal regions, is made to order at beachside carts (the carretas).
Native ad body.
Sponsored by %%sponsor_name%%
Pastéis
There are many variations of empanadas across Latin America; in Brazil they’re called pastéis (pastel in the singular), and in Puerto Rico they’re called pasteles.
El Público’s holy trinity flans with candied chilli and chocolate crumb
Try these sweet and creamy chocolate-coated flans made Mexican-style with a slight chilli spice from Perth's El Público restaurant.
Ghostboy Cantina’s pork tacos with salsa roja and nashi
Toby Wilson from Ghostboy Cantina shares his recipe for his spicy Chinese pancake tacos with marinated pork.
Native ad body.
Sponsored by %%sponsor_name%%
Luke Burgess and Deborah Blank’s pickled okra
“With African influences and robust cooking, the okra is used to offset the protein for some freshness and texture,” says chef Luke Burgess.
Rick Shores’ slow roasted lamb shoulder with yellow bean, cumin and chilli
Ben Berei's slow-roasted lamb's shoulder at Rick Shores is packed with spice.
Indian-style scrambled eggs with green chilli and coconut
Fit for breakfast or dinner, these Indian-inspired scrambled eggs are fast and delicious.
Native ad body.
Sponsored by %%sponsor_name%%
Chipotle-spiced chicken with green rice
A fast and spice-fuelled recipe, with inspiration from the flavours of Mexico.
Fennel, cheese and chilli biscuits
A recipe for savoury fennel, cheese and chilli biscuits that hit all the right notes with an apéritif or in place of dessert.
Spiced eggs with okra
No okra? No problem. Diced eggplant or even stir-fried cucumber would work well here.
Native ad body.
Sponsored by %%sponsor_name%%
Turmeric chicken with lemon pickle and almonds
When you don’t want to roast a whole chicken, Marylands are a great option; their high fat content makes them great for roasting. Start this recipe two weeks ahead to pickle the lemons.
Red lentil dhal
Is this the ultimate comfort food?
Tipo 00’s orecchiette with broccolini, anchovy, garlic, chilli and Asiago
Tipo 00 chef Andreas Papadakis adds an anchovy twist to the typical Southern Italian dish.
Native ad body.
Sponsored by %%sponsor_name%%
Tipo 00’s spaghetti with strawberry clams, chilli and smoked tomato
The smoked tomatoes lift this dish above most seafood pastas; repeat the smoking process as much as you'd like to deepen the flavour.
Cheddar and kale pull-aparts
We love these rolls eaten while still warm simply with plenty of salted butter. They’d also be excellent served alongside an autumnal soup.
10 William St’s dadinhos de tapioca with XO sauce
Recipe for Dadinhos de tapioca with XO sauce from 10 William St, Paddington, NSW
Native ad body.
Sponsored by %%sponsor_name%%
Roast chilli chicken with cauliflower and kale
Change up your chicken with sweet paprika, chilli and a side cauliflower and kale salad.
.jpg?resize=380%2C304)
Three Blue Ducks’ watermelon and radish salad
Australian Gourmet Traveller chef's recipe for watermelon and radish salad
Three Blue Ducks’ spicy Bourbon pork
It's hard to go wrong with the robust flavours of Bourbon, and spices such as paprika, ginger and cumin, especially when they're cooked down into a finger-licking sticky glaze.
Native ad body.
Sponsored by %%sponsor_name%%
Son in Law’s crisp barramundi fillets with roasted chilli, mint and coriander
Just the right amount of spice and zest.
Stir-fried chicken with Sichuan pepper and chilli
A fiery combo that's ready in a flash.
Stir-fried prawns and pipis in spicy sauce with pineapple
undefined main
Native ad body.
Sponsored by %%sponsor_name%%
Stir-fried eggplant with sweet tamarind sauce
Recipe for stir-fried eggplant with sweet tamarind sauce | Gourmet Traveller
Stir-fried lettuce with bacon
Recipe for stir-fried lettuce with bacon | Gourmet Traveller
Pineapple, green mango and peanut salad
A quick take on the Malaysian street salad rojak.
Native ad body.
Sponsored by %%sponsor_name%%
Spiced chicken with carrot, chickpea and green chilli salad
Emma Knowles fast recipe for spiced chicken with carrot, chickpea and green chilli salad.
Pork skewers with young coconut and pineapple salad
Grilled pork, a fresh pineapple salad – a match made in heaven.
Pineapple with ginger beer sorbet and coconut mousse
Recipe for pineapple with ginger beer sorbet and coconut mousse from The Tamarind, Spicers Retreat.
Native ad body.
Sponsored by %%sponsor_name%%
Barbecued lamb ribs with yuzu-sesame yakiniku sauce
Recipe for barbecued lamb ribs with yuzu-sesame yakiniku sauce from Gas-Light Izakaya in Melbourne.
Southern barbecue beans with burnt ends
Curtis Stone recipe for Southern barbecue beans with burnt ends.
Watermelon rind pickles
Curtis Stone recipe for watermelon rind pickles.
Native ad body.
Sponsored by %%sponsor_name%%
Africola’s curried young coconut salad with sorrel
Duncan Welgemoed recipe for curried young coconut salad with sorrel from Africola restaurant in Adelaide.
Corn salad with prawn salt
Duncan Welgemoed recipe for corn salad with prawn salt from Africola restaurant in Adelaide.
Smoked mulloway with apricot and beer
Duncan Welgemoed recipe for smoked mulloway with apricot and beer from Africola restaurant in Adelaide.
Native ad body.
Sponsored by %%sponsor_name%%
Prego rolls
Duncan Welgemoed recipe for prego rolls from Africola restaurant in Adelaide.
Africola chakalaka
Duncan Welgemoed recipe for Africola chakalaka.
Turmeric pork chops with green chilli and coconut sambal
Emma Knowles recipe for turmeric pork chops with green chilli and coconut sambal.
Native ad body.
Sponsored by %%sponsor_name%%
T-bones with pickled chilli, corn and avocado
Spice up your midweek steaks with pickled chilli and avo.
Jerk snapper with pineapple and lime
Lisa Featherby fast recipe for jerk snapper with pineapple and lime.
Burgers with pickled beetroot
Lisa Featherby recipe for fast burgers with pickled beetroot.
Native ad body.
Sponsored by %%sponsor_name%%
Pipis grilled in a young coconut with chilli and ginger
Ben Devlin recipe for pipis grilled in a young coconut with chilli and ginger from Paper Daisy restaurant in Cabarita.
Roasted rib of beef with ndolé
Duncan Welgemoed recipe for roasted rib of beef with ndolé from Africola restaurant in Adelaide.
Tony Tan’s Malaysian barbecued chicken with kerabu rice salad
Malaysia's favourite barbecued chicken, served with a savoury coconut sauce, is quite possibly the most fragrant bird you'll meet and a cinch to make to boot.
Native ad body.
Sponsored by %%sponsor_name%%
Cured salmon with Bloody Mary salad
Emma Knowles recipe for cured salmon with Bloody Mary salad
Raw mahi mahi with green papaya, lime and chilli
Emma Knowles recipe for raw mahi mahi with green papaya, lime and chilli.
Raw mackerel, Lower East Side sours and caraway sour cream
Luke Burgess recipe for raw mackerel, Lower East Side sours and caraway sour cream.
Native ad body.
Sponsored by %%sponsor_name%%
Pol sambol
O Tama Carey recipe for pol sambol, a coconut Sri Lankan dish that works with all number of curries.
Salt and pepper veal sweetbreads
Master restaurant recipe for salt and pepper veal sweetbreads.
Char-grilled sirloin with green papaya and jaew
Emma Knowles recipe for fast char-grilled sirloin with green papaya and jaew.
Native ad body.
Sponsored by %%sponsor_name%%
Tuna, zucchini and pea spaghetti
Emma Knowles recipe for fast tuna, zucchini and pea spaghetti.
Spatchcock, freekeh, pickled tomatoes and harissa yoghurt
Recipe for spatchcock, freekeh, pickled tomatoes and harissa yoghurt from Gordita in Brisbane.
Barbecued prawns with pickled and grilled cucumber
Emma Knowles recipe for barbecued prawns with pickled and grilled cucumber.
Native ad body.
Sponsored by %%sponsor_name%%
Spiced lamb pizza with onion, mint and sumac
Emma Knowles fast recipe for spiced lamb pizza with onion, mint and sumac.
Nama sea pearls
Recipe for nama sea pearls by Louis Tikaram from EP & LP in Los Angeles.
LP nachos
Recipe for LP nachos by Louis Tikaram from EP & LP in Los Angeles.
Native ad body.
Sponsored by %%sponsor_name%%
EP & LP’s turmeric and coconut salmon curry
Louis Tikaram from Los Angeles restaurant EP & LP shares his recipe.
Wood-fired rib-eye with jaew, butter lettuce and Asian herbs
Recipe for wood-fired rib-eye with jaew, butter lettuce and Asian herbs by Louis Tikaram from EP & LP in Los Angeles.
Prawn, corn slaw and chervil rolls
Recipe for prawn, corn slaw and chervil rolls from Waterman's Lobster Co in Sydney.
Native ad body.
Sponsored by %%sponsor_name%%
Spicy lobster tea sandwiches with green mango and chilli relish
Lisa Featherby recipe for spicy lobster tea sandwiches with green mango and chilli relish.
Veal schnitzel rolls with chipotle sauce
Lisa Featherby recipe for veal schnitzel rolls with chipotle sauce.
Lime and coconut marinated short ribs
Alice Storey party snacks recipe for lime and coconut marinated short ribs.
Native ad body.
Sponsored by %%sponsor_name%%
Pickled prawns and fennel with rye crackers
Alice Storey party snacks recipe for pickled prawns and fennel with rye crackers.
Tostadas with radish, crab and jalapeño salsa
Lisa Featherby recipe for fast tostadas with radish, crab and jalapeño salsa.
Crab omelette
Phil Wood recipe for crab omelette from Rockpool, Sydney for Gourmet Institute.
Native ad body.
Sponsored by %%sponsor_name%%
Loudogg’s twice-cooked crisp-skinned chicken
Louis Tikaram recipe for Loudogg’s twice-cooked crisp-skinned chicken from EP & LP restaurant in Los Angeles.
Roast Korean pork lettuce cups with ssämjang
Pete Evans recipe for roast Korean pork lettuce cups with ssämjang.
Chipotle chicken wings with dipping sauce
Saucy, messy and oh so good. Just the way wings should be.
Native ad body.
Sponsored by %%sponsor_name%%
Potato and mussel pancakes with sesame dipping sauce
Alice Storey recipe for potato and mussel pancakes with sesame dipping sauce.
Grilled lamb cutlets with yoghurt and fresh chilli chutney
Lisa Featherby fast recipe for grilled lamb cutlets with yoghurt and fresh chilli chutney.
Lamb and roast carrot sausage rolls
Alice Storey recipe for lamb and roast carrot sausage rolls with video.
Native ad body.
Sponsored by %%sponsor_name%%
Squid, chorizo, spelt, blood orange and black garlic
Darren Robertson recipe for squid, chorizo, spelt, blood orange and black garlic from Three Blue Ducks for Gourmet Institute.
Dan Pepperell’s fried chicken alla diavola
Chicken wings, Italian style.
Gnocchi with spicy pipi sauce and wild herbs by Icebergs Dining Room & Bar
Recipe for gnocchi with spicy pipi sauce and wild herbs by Monty Kulodrovic from Icebergs Dining Room & Bar, Sydney.
Native ad body.
Sponsored by %%sponsor_name%%
Penne with prawns and fra diavolo sauce
Prawns, pasta and big whack of chilli. Sometimes it pays to play with fire.
Grilled chicken wings with nahm jim
Thai-style chicken wings with a punchy dipping sauce.
Charred rainbow chard with garlic crostini and hummus
Recipe for charred rainbow chard with garlic crostini and hummus.
Native ad body.
Sponsored by %%sponsor_name%%
Scorched iceberg lettuce and spring onion with black vinegar and ginger
We love this dish served alongside grilled or steamed fish or prawns.
Victor Liong’s white-cut chicken, aromatic chilli oil and peanuts
"White-cut chicken, in my opinion, is one of the great Chinese techniques," says Liong.
