Gourmet Traveller (Australia) - 22 Jul 2019

Table of content - Gourmet Traveller (Australia) (22 Jul 2019)

LOVE TO SHARE
KYLIE KWONG
Fuchsia Dunlop’s Sichuan obsession, Gilbert Lau’s sang choi bau & regional classics
KYLIE'S PRAWN DUMPLINGS
RESTAURANT AWARDS: FINALISTS REVEALED
Australia’s hottest new restaurants
Insider’s guide to Beijing eats
LEARN HOW TO MASTER A RESTAURANTQUALITY MENU, USING PREMIUM APPLIANCES AND INSIDER TIPS FROM TOP CHEFS.
CHOCOLATE AND NATIVE MINT NOUGAT WITH JAMES VILES
EVENT 7
WHAT KYLIE DID NEXT
BEIJING NOW
FAMILY TIES
CROSSING THE BRIDGE
LUCKY COUNTRY
REGIONAL FENG SHUI
INSIDER ART
BEST IN SHOW
LIFE OF SPICE
BACK IN TOWN
INTO THE FOLD
Regional feng shui
ON THE COVER
MELBOURNE REVIEW
POTTSVILLE REVIEW
HOW I TRAVEL
HOW I EAT
HOME
NEWS
FARE EXCHANGE
STOCKISTS
FAST
ANATOMY OF A DISH
OBJECTS OF DESIRE
DRINKS
FOUR DISHES
CITY HITLIST
SUBSCRIBE
FIVE OF A KIND
BEAUTY
MASTERCLASS
STYLE
EDITOR’S LETTER
CONTRIBUTORS
RECIPE INDEX
SUBSCRIBE
Where we’ve been
What Kylie did next
FUCHSIA DUNLOP author
TONY TAN author
LES LUXFORD writer
KYLIE KWONG chef, restaurateur
GNOCCO FRITTO WITH MORTADELLA MOUSSE, Lamshed’s
WESTERN AUSTRALIAN MARRON WITH YELLOW CURRY, Cloudstreet
CROCODILE RIBS, Attica
HOT CHIP BUTTY WITH CURRY SAUCE, The Old Fitzroy Hotel
What we’re eating
Growth phase
Sap rising
Kitty Hong Xiao BODHI, SYDNEY
Gold class
GOLDEN YEARS
SHOWERS EXPECTED
Watch this space
MELBOURNE
Watch this space
SYDNEY
MALDIVES
Retreat, repeat
Retreat, repeat
Green beans
GOOD FIGHT
Wild in winter
Tea time
LET ME ENTERTAIN YOU
Benjamin Law
Marta Dusseldorp
Green tea
Red cooking
Yum cha
CUSTARD EGG TARTS AND SESAME BALLS FILLED WITH BEAN PASTE
SOY SAUCE, CHILLI SAUCE AND TEA
Yum cha
Find one
Come on strong
Come on strong
Top drops of the month
Super league
FIRE STARTER
UNDER THE SUN
CHINESE FIREBALL
Super Ling
Local hero
GOLDEN AGE
SOME LIKE IT HOT
SMART DEPOSIT
Pipit
INSPIRED
FAST
Typhoon shelter prawns
Uyghur lamb pilaf
Braised pork ribs
Braised Yi-fu noodles
Cloud-ear salad with tofu and soy beans
Typhoon shelter prawns
Stir-fried chicken with Chinese olive vegetable
Spicy silken tofu
Chiu chow raw fish salad
WHAT KYLIE DID NEXT
WHAT KYLIE DID NEXT
JON OWEN
JON KINGSTON
SASKIA HAVEKES
JEMMA WHITEMAN
DOUG PURDIE
O TAMA CAREY
KIN CHEN
MAT LINDSAY
Deep-fried duck with Davidson’s plum sauce
Prawn dumplings with organic tamari and chilli dressing
Steamed fish fillets with ginger and spring onions
Stir-fried Australian native greens with garlic
Fried eggs in XO sauce
Deep-fried duck with Davidson’splum sauce
Stir-fried Australian native greens with garlic
REGIONAL FENG SHUI
REGIONAL FENG SHUI
Life of spice
Boiled pork with sizzling chilli oil
LOVE IT LIKE A LOCAL INTO THE WILDERNESS
PLAN YOUR CANADA ESCAPE
Lucky country
Lucky country
Best in show
NEW RESTAURANT OF THE YEAR
NEW RESTAURANT OF THE YEAR
BAR OF THE YEAR
BEST NEW TALENT
WINE LIST OF THE YEAR
BAR OF THE YEAR
REGIONAL RESTAURANT OF THE YEAR
MAÎTRE D’ OF THE YEAR
SOMMELIER OF THE YEAR
REGIONAL RESTAURANT OF THE YEAR
SUSTAINABILITY & INNOVATION
AFRICOLA, ADELAIDE, SA
KAZUKI’S, MELBOURNE, VIC
DI STASIO CITTÀ, MELBOURNE, VIC
HELLENIKA AT THE CALILE, BRISBANE, QLD
Shared table
Back in town
Family ties
Salt and pepper whiting
Family ties
Scallops stuffed with prawn mousse
Salt and pepper whiting
Sang choi bau of vegetables
Calamari with shrimp sauce
Prawns and char siu with vermicelli in a claypot
Tangerine duck
Tangerine duck
Scallops stuffed with prawn mousse
INTO THE FOLD
Crab xiao long bao
INTO THE FOLD
Prawn and scallop har gow
Simple pork dumplings with black vinegar and ginger
Prawn and scallop har gow
Crab xiao long bao
Duck wonton, tofu and chrysanthemum soup
Pot-stickers with chicken, shiitake and chilli sauce
Spicy Sichuan-style lamb dumplings with chilli oil
Pork, scallop and sticky rice siu mai
CROSSING THE BRIDGE
Crossing the bridge rice noodles
CROSSING THE BRIDGE
Home-style stirfried pork with garlic chives
Breakfast noodles with pork and sweet-spicy sauce
Fried potatoes with garlic chives
Crossing the bridge rice noodles
Crossing the bridge rice noodles
Zhanyi chilli chicken
Sichuan peppercorn powder
Dried chilli oil
Sesame seeds in oil
Pickled chillies
Gourmet shopping
Back in Town
Cold silken tofu with peanuts, salted daikon, coriander and black vinegar
Sichuan sour and spicy poached fish with pickled mustard greens
Masterstock-braised meats and tofu
Back in Town
Stir-fried beef hor fun
Cold silken tofu with peanuts, salted daikon, coriander and black vinegar
Grilled eggplant with sesame, cumin and chilli
Sichuan sour and spicy poached fish with pickled mustard greens
Masterstock-braised meats and tofu
Three-sliver salad
Stir-fried beef hor fun
French connection
THE TASTE OF LYON
Cutting edge
Beijing now
Beijing now
DRINK
INSIDER ART
INSIDER ART
Trip notes
FLYING HIGH
STAY AWHILE
FLYING HIGH
TRAVEL CREDIT AND EXPERIENCES
ORIENTAL DELIGHT
NATIONAL TREASURES
Chengdu
Stay The Temple House
EAT
Code red
Top shelf
On the move
Pillow talk
ONE OF A KIND
WINE TIME
Side show
Cook’s notes
Spicy silken tofu
Fare exchange
Recipe index
Custard buns
Fare exchange
Custard buns

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