Corn, ginger and crab soup
All the good stuff in one bowl.
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.
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Chicken noodle salad with turmeric-lime dressing
Light, simple and deceptively easy to make.
Kingfish poke with pickled ginger ponzu
Making poke at home has never been this easy.
Peaches and blackberries with ginger-kombucha granita
The sweetness of the fruit in this recipe is beautifully offset by the ginger-kombucha granita.
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Miso-cured salmon bowls with green-tea noodles
Miso-cured salmon bowls with green-tea noodles recipe - For miso-cured salmon, mix miso, sake, mirin and ginger in a bowl. Place a large piece of plastic wrap on a work surface.
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.
Scallop poke with pickled ginger dressing
Scallop poke with pickled ginger dressing recipe - Bring rice, 500ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.
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Mussels with lap cheong and wood-ear mushrooms
Chinese sausage, Shaoxing wine and black vinegar add amazing flavour, while a fragrant ginger and chilli bean paste takes the dish to another level. Lay on some steamed rice to mop up the juices.
Spiced pumpkin creams with gingerbread crumb
Spiced pumpkin creams with gingerbread crumb recipe - Preheat oven to 180C. Spread pumpkin in a small roasting pan, add 100ml water, cover tightly with foil and roast until very tender (50 minutes to 1 hour).
Spiced pumpkin soup with onion bhajis and curry leaves
Spiced pumpkin soup with onion bhajis and curry leaves recipe - Heat ghee in a large saucepan over medium-high heat, add onion, garlic and chilli and sauté until onion is translucent (4-5 minutes).
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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.
Furikake lamb rack with carrot-ginger puree
Furikake lamb rack with carrot-ginger puree recipe - Preheat oven to 220C. Toss carrots in 40ml olive oil in a roasting pan, season and roast until tender (15-20 minutes).
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."
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Pigeon Hole’s gingerbread granola
"The granola at Pigeon Hole in Hobart tastes like no other. Could you ask for the recipe? " - Rajesh Anand, Auckland
Matcha crackle cookies
These chewy biscuits are a most intense shade of green, and full of earthy matcha flavour.
Ginger waffles with matcha ice-cream
Ginger waffles with matcha ice-cream recipe - For matcha ice-cream, whisk yolks and sugar in a bowl until very pale (5-6 minutes). Meanwhile, bring cream and milk just to a simmer, pour into yolk mixture, whisking continuously, then return to pan.
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Aloo paratha
An Indian dish that elevates humble ingredients - bread and potato - to tasty side dish or snack.
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.
O Tama Carey’s rhubarb achcharu
This sweet and hot rhubarb achacharu, a Sri Lankan pickled vegetable mix made with mustard seeds and ginger, perfectly complements O Tama Carey’s black beef brisket recipe, or any other rich meat dish.
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Ginger-chocolate tart with roast pears
This ginger-chocolate tart is perfect for when you don't feel like making pastry - it's a simple batter, baked until just set, but with a slightly molten centre.
Kiwi and ginger mess
This quick Eton mess-style dessert swaps out berries for kiwis drizzled with a ginger and lime syrup.
Clam, sausage and black bean noodles with garlic chives
This quick noodle dish combines clams, lap cheong sausage and black beans for an unconventional surf and turf.
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Kimchi noodle pancakes
What could be better than Korean japchae noodles and kimchi fried into a delicious pancake?
Khao soi
This soup's combination of spices, chicken and crispy noodles is sure to pack a punch.
Chilled black sesame noodles with cucumber
We've added cucumber to freshen up these noodles in a nutty soy sauce. Poached chicken makes for an excellent addition.
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All-day noodles with fried egg and furikake
All-day noodles with fried egg and Furikake recipe- Cook noodles in a large saucepan of boiling salted water, stirring occasionally to prevent noodles sticking together.
Ricky & Pinky’s steamed snapper with coriander and ginger
At Melbourne's Ricky & Pinky, their steamed snapper is served with a Shaoxing wine-based Chinese broth spooned over. It's incredibly aromatic.
Mussels in fragrant broth with mung bean noodles
A quick and easy fragrant paste made with ginger and turmeric can turn a simple stock into a fragrant broth that’s perfect with mussels, a few pieces of fish or both.
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Chiang Mai chicken curry
This northern Thai-style Chiang Mai curry is flavoured with ginger as well as turmeric. It’s slightly sour and deliciously light.
Turmeric and coconut grilled prawns with mint and cucumber salad
This simple spiced coconut sauce adds a lot of flavour to barbecued prawns (or fish or chicken, for that matter). Vietnamese mint gives a beautiful lift, but this dish works just as well with other mints.
Curtis Stone’s no-churn strawberry and créme fraîche ice-cream with caramelised macadamia nuts
"Making strawberry ice-cream just got easier - with this no-churn version you don't need any special equipment," says Curtis Stone.
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Curtis Stone’s strawberry pandowdy
"Pandowdy is an American classic dessert - a bit like a crumble, but with discs of flaky pastry shingled over the fruity filling instead, allowing the strawberries to bubble up through the gaps," says Curtis Stone.
Watermelon, herb and pickled ginger salad with ginger-pepper dressing
This watermelon, herb and pickled ginger salad is super-fresh and excellent on hot days. It could be served as an entrée, or alongside grilled fish or prawns.
Mela Indian’s lamb seekh kebabs
Perth restaurant Mela Indian share their recipe for tender lamb seekh kebabs with a Kashmiri chilli paste and cooling raita drizzled on top. Add naan to make it more of a meal.
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Peach and ginger roast turkey
Roast turkey just got more interesting. Here, we've basted it with an Asian-inspired sticky peach glaze then roasted it to a beautifully rich finish.
Ginger biscuit ice-cream sandwiches with whisky caramel
Soft chewy ginger biscuits make the perfect sandwich for scoops of ice-cream, while a glossy whisky-spiked caramel sauce adds lushness.
Soy-glazed pork-and-pineapple skewers
Pork and pineapple are a perfect match for summer grilled skewers. The soy glaze here cuts through the richness of the pork and sweetness of the pineapple.
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Sashimi rice bowls with pickled ginger dressing and wasabi peas
A fast and fresh option.
Herb and ginger salad
A simple salad that packs a punch with lots of ginger and fresh herbs.
Christine Manfield’s five-spice duck and shiitake pies
“People still stop me and request it," Christine Manfield says of her five-spice duck and shiitake pies. "Where the humble meat pie holds special significance for many Australians, this version elevates it to a refined status."
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Cheong Liew’s pork hock and wood fungus
The yielding goodness of braised pork, the crunch and texture of wood fungus. This dish is the complete package.
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.
The Gourmet Traveller 50th birthday cake: Ginger whiskey cake with burnt white chocolate ganache
Watch the making of the Gourmet Traveller 50th birthday cover cake.
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A hotel dedicated to gin is opening in London
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
Thi Le’s asparagus with fermented beancurd, olives and ginger dressing
A tangy twist on a classic side, try Anchovy's asparagus with fermented beancurd, olives and ginger dressing for a sense-igniting dish.
Sticky lamb ribs with chilli-vinegar
These sticky lamb ribs are perfect for a party crowd, with a sharp chilli-vinegar on the side.
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Pork, prawn and tofu fritters with salted chilli sauce
Salted chilli sauce adds a powerful kick to these pork, prawn and tofu fritters.
Yama Kitchen & Bar’s honey and ginger ice-cream and lemon curd doughnut sandwiches
Sink your teeth into these soft and tangy honey and ginger ice-cream and lemon curd doughnut sandwiches from Yama Kitchen & Bar.
Yama Kitchen & Bar’s prawn toasts
An okonomiyaki-prawn toast Frankenstein mash-up that somehow works.
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Luke Burgess’s flounder fried in fubá with finger lime and young ginger
“Fubá is basically polenta and makes for an amazing crust on the flounder, contrasting beautifully with its soft, gelatinous flesh,” says chef, Burgess.
Persimmon, pistachio and ginger crumble tarts
Slices of fresh persimmon are arranged over the batter and topped with a candied ginger crumble.
Roast spatchcock with choganjang and sesame cucumbers
Roast spatchcock and sesame cucumbers with choganjang, an essential dipping sauce in Korean cuisine.
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Pepparkakor
The quantity of spice in these Swedish ginger cookies is a personal decision - we think the spicier the better.
Red lentil dhal
Is this the ultimate comfort food?
Roast fish with soy, noodles and broccolini
Healthy and fast, these Asian-sauced noodles are ideal after a long day at work, served with a hearty aromatic broth.
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Three Blue Ducks’ charred pineapple with lemon and ginger granita, cashew praline and Thai basil
Australian Gourmet Traveller chef's recipe for charred pineapple with lemon and ginger granita, cashew praline and Thai basil
Egg hoppers with green sambol and coconut gravy
Hoppers are thin bowl-shaped pancakes found in Sri Lanka. Made with rice flour, they're excellent for someone with gluten intolerance and their shape makes them perfect to hold an egg and tasty curry gravy.
Momofuku Seiobo’s jerk pork chop with lime
Australian Gourmet Traveller recipe for Jerk pork chop with lime from Momofuku Seiobo, Pyrmont, New South Wales
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Stir-fried black fungus with ginger, garlic stems and snow peas
Recipe for stir-fried black fungus with ginger, garlic stems and snow peas | Gourmet Traveller
Spiced chicken with carrot, chickpea and green chilli salad
Emma Knowles fast recipe for spiced chicken with carrot, chickpea and green chilli salad.
Matcha rice with smoked trout, cucumber and pickled ginger
Emma Knowles recipe for fast matcha rice with smoked trout, cucumber and pickled ginger.
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Pineapple with ginger beer sorbet and coconut mousse
Recipe for pineapple with ginger beer sorbet and coconut mousse from The Tamarind, Spicers Retreat.
Barbecued lamb ribs with yuzu-sesame yakiniku sauce
Recipe for barbecued lamb ribs with yuzu-sesame yakiniku sauce from Gas-Light Izakaya in Melbourne.
Turmeric pork chops with green chilli and coconut sambal
Emma Knowles recipe for turmeric pork chops with green chilli and coconut sambal.
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Soy-glazed pork cutlets with Japanese slaw
Emma Knowles recipe for soy-glazed pork cutlets with Japanese slaw.
Jerk snapper with pineapple and lime
Lisa Featherby fast recipe for jerk snapper with pineapple and lime.
Pisco, lime and strawberry slushies
Lisa Featherby recipe for pisco, lime and strawberry slushies.
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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.
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.
Red braised turkey with pickled radishes
Rodney Dunn recipe for red braised turkey with pickled radishes.
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Analiese Gregory’s whiskey-glazed ham with preserved cherries
A lick of whiskey goes a long way.
Brambles, fresh cheese and speculaas
Luke Burgess recipe for brambles, fresh cheese and speculaas.
Salt and pepper veal sweetbreads
Master restaurant recipe for salt and pepper veal sweetbreads.
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Vicky Pollard sundae
Alistair Wise recipe for Vicky Pollard sundae from Sweet Envy in Hobart.
Roast pork rack with cherry-ginger relish
Emma Knowles recipe for roast pork rack with cherry-ginger relish.
Chinese-style tomato scrambled eggs
Emma Knowles recipe for fast Chinese-style tomato scrambled eggs.
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Lorraine Godsmark’s perfect Christmas cakes
Lorraine Godsmark recipe for Christmas cakes.
LP nachos
Recipe for LP nachos by Louis Tikaram from EP & LP in Los Angeles.
EP & LP’s turmeric and coconut salmon curry
Louis Tikaram from Los Angeles restaurant EP & LP shares his recipe.
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Yakiton with shichimi togarashi
Lisa Featherby fast recipe for yakiton with shichimi togarashi.
Lamb with ginger, clams and grilled lettuce
Phil Wood recipe for lamb with ginger, clams and grilled lettuce from Rockpool, Sydney for Gourmet Institute.
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.
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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.
Grilled lamb cutlets with yoghurt and fresh chilli chutney
Lisa Featherby fast recipe for grilled lamb cutlets with yoghurt and fresh chilli chutney.
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Crisp sweet and sour pork hock
Recipe for Mr Wong's crisp sweet and sour pork hock.
Udon noodle soup with shiitake mushrooms and tofu
Recipe for udon noodle soup with shiitake mushrooms and tofu.
Charred broccolini with kingfish, miso and sesame
Recipe for charred broccolini with kingfish, miso and sesame.
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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.
Lee Ho Fook’s steamed barramundi, chilli black beans and pickled mustard greens
Recipe for steamed barramundi, chilli black beans and pickled mustard greens by Victor Liong from Melbourne restaurant Lee Ho Fook.
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Pickled black fungus
Recipe for pickled black fungus by Victor Liong from Lee Ho Fook in Melbourne.
Sichuan-style boiled beef with rice
Fast recipe for Sichuan-style boiled beef with rice.
Sean McConnell’s slow-roasted lamb shoulder with pistachios, pomegranate and vine leaves
Recipe for slow-roasted lamb shoulder with pistachios, pomegranate and vine leaves by Sean McConnell from Monster in Canberra.
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Chinese mushrooms with warrigal greens and Jerusalem artichokes
Recipe for Chinese mushrooms with warrigal greens and Jerusalem artichokes by Victor Liong from Melbourne restaurant Lee Ho Fook.
Kimchi and cheese jaffles
Kimchi and cheese jaffles recipe by Michael Ryan from Provenance restaurant in Beechworth, Vic.
Fragrant pumpkin rice with quail
Quail and pumpkin pair well in this Middle Eastern-style dish – they both have a little sweetness, and the gaminess of the quail works well with the earthiness of Kent pumpkin.
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Date and preserved lemon chutney
Brigitte Hafner recipe for date and preserved lemon chutney.
Soba noodles with miso flank steak, soy and mushrooms
This quick recipe uses miso to bring bold flavour to grilled steak and a warming broth. Get your chopsticks ready.
