Australian Gourmet Traveller Magazine, June 2019: Masterclass

  • Egg and crab soup

    Egg and crab soup (page 44)

    from Australian Gourmet Traveller Magazine, June 2019: Masterclass Australian Gourmet Traveller Magazine, June 2019

    • Categories: Quick / easy; Soups; Chinese
    • Ingredients: chicken stock; light soy sauce; Chinese black vinegar; white pepper; crabmeat; eggs; egg whites; spring onions
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  • Thai-style chicken larb

    • lorloff on November 21, 2023

      This was a great version of Larb Gai. I took a short cut with the roasted rice because I had some dried roasted rice on hand and dried spices for all of the other ingredients. We also made this with cook chicken dark meet from making chicken soup and doubled the herbs. It was delicious. We are looking forward to making this again with fresh ground chicken thigh meat. We served the steamed green beans as a side that we rolled up with the meat in the cabbage leaves. I bit more complicated than other recipes I have used but it is definitely worth the extra effort.

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  • Published Jun 01 2019
  • Format Magazine
  • Page Count 155
  • Language English
  • Countries Australia

Publishers Text

With articles on food and recipes from all around the world, Gourmet Traveller magazine is a knowledgeable influence on all aspects of food and wine. It is a popular food based magazine all the way from Australia. It is the best authority on the latest top restaurants and recipes for all occasions. The magazine will always contain the best seasonal recipes, classic dishes and cutting edge trendy cuisine.