Over the years, a number of talented female chefs have contributed to Gourmet Traveller. In honour of International Women’s Day – and the other 364 days a year – we’ve gathered some of our all-time favourite recipes to showcase the work of renowned chefs – from celebrity chefs like Kylie Kwong and Christine Manfield to Gourmet Traveller‘s Chef of the Year Thi Le and pastry powerhouse Jaclyn Koludrovic.
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Jacqui Challinor’s kingfish ceviche with avocado and finger lime
Thi Le’s beef tartare with herbs and nuoc cham
Alla Wolf-Tasker’s tempura zucchini flowers
Alanna Sapwell’s smoked beetroot, agrodolce and hazelnuts
Brigitte Hafner’s whole snapper with orange and pistachio sauce
Helly Raichura’s stir-fried warrigal greens and vegetables (shak bhaja)
Palisa Anderson’s gaeng keow wan gai (Thai green chicken curry)
Tedesca Osteria’s prawns with saffron, fino sherry and garlic sauce
Amy Chanta and Palisa Anderson’s padt cha bpla (stir-fried fish with holy basil, wild ginger and green peppercorns)
Eun Hee An’s spring onion pancakes with jamón
Analiese Gregory’s charred cabbage with XO sauce
Kohlrabi dumplings with sunflower seed pesto and apple consommé
Chui Lee Luk’s chicken curry with pickled pineapple
Kylie Kwong’s Cantonese-style prawn wonton soup
Thi Le’s Vietnamese spring rolls with mustard leaves and herbs
Bianca Johnston’s crispy chicken and rice
Saba Alemayoh’s derek tibs (Ethiopian beef short ribs with capsicum)
Emma McCaskill’s chickpea dhal with papadums
Jacqui Challinor’s roast pork shoulder with ajo blanco
Maggie Beer’s herb pasta with sorrel butter and lemon thyme
Sarah Cicolini’s mezze maniche alla gricia
Brigitte Hafner’s creamy salt cod and potato soup
Palisa Anderson’s grilled eggplant salad with prawns
Amy Hamilton’s (Liberté) whole barbecued snapper with green papaya salad
Analiese Gregory’s radish and preserved lemon salad
Danielle Alvarez’s farro with broad beans, ricotta salata, mint and lovage
Danielle Alvarez’s slow-cooked ocean trout with peas, and meyer lemon and fennel salsa
Eun Hee Wan’s Korean miso soup with oyster cream (Doenjang Guk)
Kylie Kwong’s deep-fried chicken with finger-lime sauce
Kylie Kwong’s sweet and sour pork with Davidson’s plum
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Nicky Riemer’s pappardelle with salsiccia, roast pepper ragù and wild olives
Lauren Eldridge’s white chocolate and pistachio profiterole wreath
Jaclyn Koludrovic’s gluten-free lemon verbena, white chocolate and fig tart
Pauline Kwong’s chiffon cake with citrus and ginger
Stephanie Alexander’s raspberry and rose-geranium sorbet with honey wafers, raspberries and cream
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Jemma Whiteman’s five-grain porridge with rhubarb and apple
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Lorraine Godsmark’s peachy panettone with cassata ice-cream
Nicky Riemer’s chocolate ice-cream with drunken raisins
Jaclyn Koludrovic’s quince and lemon pudding
Philippa Sibley’s raspberry marshmallows
Jaclyn Koludrovic’s gluten-free pistachio, lime and coconut cream cake with melon, apple and mint
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