Australian Gourmet Traveller – The Icons Issue March 2026 – Australian Gourmet Traveller (1)

Express bún riêu 200 gm vermicelli noodles 90 ml grapeseed oil 300 gm small uncooked prawns, unpeeled, tails intact, cleaned and heads reserved 1 small Lebanese cucumber, cut into julienne 1 spring onion, cut into julienne 50 gm (1/2 cup) bean sprouts 2 cups (loosely packed) soft Vietnamese herbs, such as coriander, perilla (shiso) and Vietnamese mint 500 gm vine-ripened tomatoes, coarsely chopped 1 long red chilli, chopped 1 garlic clove, crushed 1 tbsp fish sauce 1 tbsp lime juice 1 tsp tomato paste 1 tsp caster sugar 1 For cold tomato broth, place ingredients in a blender, season and pulse until the tomatoes are finely crushed.

Stand broth in blender for 10 minutes to infuse and allow tomato juices to release. Strain through a fine sieve and refrigerate until required (discard solids). 2 Cook vermicelli noodles in large saucepan of boiling water until tender (according to packet instructions). Drain and refresh in iced water. Drain again and set aside. 3 For prawn oil, heat 60ml oil in a large frying pan over high heat. Add reserved prawn heads and stir-fry until crisp and oil deepens in colour.

Remove from heat, strain oil into a bowl and set aside. Reserve heads for serving if desired. 4 Heat remaining oil in pan over high heat. Add prawns and stir-fry until crisp and just cooked through (2-3 minutes). 5 Divide noodles, cucumber, spring onion, bean sprouts, prawns and prawn heads (optional) among serving bowls. Ladle over tomato broth, drizzle with prawn oil and scatter with herbs to serve. Easy entertaining, simple weeknight dinners and suppers to share. Sesame and nigella seed crusted haloumi with roast tomatoes 1 small golden shallot, thinly sliced 60 ml (¼ cup) lemon juice 125 gm (1 cup) white sesame seeds 2 tsp nigella seeds 125 gm seasoned plain flour, for dusting 2 eggs, lightly beaten 500 gm haloumi, cut into four 2cm-thick slices 60 ml (¼ cup) extra-virgin olive oil Oregano, to serve 250 gm cherry tomatoes on the vine 1 long red chilli, finely chopped 2 garlic cloves, crushed 1 tbsp drained baby capers in brine 2 tsp finely chopped preserved lemon rind 2 tbsp extra-virgin olive oil 1 tbsp honey 1 Preheat oven to 180°C fan-forced.

Toss shallot and lemon juice in a non-reactive bowl to combine and stand, tossing occasionally, to quick pickle (10 minutes). Drain pickled shallots; reserve pickling liquid for use with roast tomatoes, later.

Sweet and savoury plum recipes from two GT food editors, past and present. Plum and beetroot salad with goat’s cheese and candied seeds 89 Smoky pork ribs with plum barbecue sauce and wedge salad 89 Duck confit with bitter leaf and spiced plum salad 90 Plum, hazelnut and crème diplomat tart with vincotto and bay syrup 95 Plum, walnut and thyme cake 96 Plum gelato and gingersnap sandwiches 96 Ripe for the picking Twins Helena and Vikki Moursellas explore their Greek heritage in their new cookbook, Opa!

Spicy cheese dip 110 Ouzo and Olive Oil Sour 111 Lamb kleftiko with roasted tomatoes and potatoes 112 Milk custard pie 113 The Odyssey F O O D Stephanie Alexander curates a menu of her favourites from The Cook’s Companion on its 3Oth anniversary. Avocado bavarois with crab and finger lime 101 Gougères 101 Fennel braised with balsamic vinegar and honey 105 Roast rack of pork with pears 105 Roasted rosemary potatoes 106 Almond meringue cake with lemon curd cream, figs and raspberries 106 Stephanie’s classics PHOTOGRAPHY BRETT STEVENS.

STYLING VIVIEN WALSH. R E G U L A R S 12 EDITOR’S LETTER 15 TABLE TALK Food and restaurant news. 30 REVIEW +81 Kappo Sushi. 34 DRINKS NEWS New openings and releases. 36 WINE FOR THE AGES The nation’s finest older vines. 39 MEET THE MAKER Bloomfield’s Lauren Hansen. 41 COCKTAIL HOUR Left Hand. 42 DESIGN The French Exit. 47 OBJECT OF DESIRE Loro Piana Bale bag.

48 FROM THE ARCHIVES Looking back on 60 years. 116 TRAVEL NEWS The latest arrivals. 118 THE TEST OF TIME Iconic luxury timepieces. 119 BEAUTY KIT Overnight essentials. 154 LAST MEAL Tim Ross F E AT U R E S Join the club GT explores the new wave of private members’ clubs emerging around the country. A class act Acclaimed author Anna Funder visits London’s most illustrious five-star hotel, Claridge’s.

SUBSCRIBE magshop.com.au/GMT Details p68 The haute of which cuisine? Friends of GT share their views on what qualifies as luxury dining.

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.

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