GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

By subscribing to Gourmet Traveller via auto-renewal you‘ll pay only $6 for your first three issues, and then just $5.95 each issue thereafter.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Prego rolls

"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Green salad with vinaigrette

"Our seven-year-old, Arwen, has been making this vinaigrette since she was five - she tastes it as she goes," says Levy Redzepi. "It's fresh and acidic and as good as the leaves. Frillice lettuce is crunchy but it's thin so it's like a perfect mix of cos and iceberg."

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Oyster dipping sauce

"To me, eating raw things is integral to any good meal, especially during a barbecue in summer," says Rene Redzepi. "You can do it with oysters on the half-shell with a bit of lemon juice, or something like this sauce. It's a perfect start - rich, fresh, creamy, with the crunch from the raw vegetables and a lot of acidity from the parsley, vinegar, and all these things that give brightness."

Homemade white bread

"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

Jacques Reymond: Chicken with vin jaune from the Jura


You'll need

50 gm dried morels (see note) 50 ml hazelnut oil 1 1.8kg chicken, cut into 4 pieces 100 gm (2/3 cup) seasoned plain flour 40 gm butter, coarsely chopped 1 onion, thinly sliced 1 carrot, thinly sliced 1 celery stalk, thinly sliced 4 garlic cloves, lightly crushed 150 ml vin jaune (see note) 300 ml pouring cream To serve: steamed rice and chervil sprigs

Method

  • 01
  • Soak morels in cold water until soft (1-2 hours), drain well, making sure there is no grit, set aside.
  • 02
  • Preheat oven to 180C. Heat a casserole over medium-high heat, add two-thirds hazelnut oil. Dust chicken in seasoned flour, shake off excess, add to pan, seal on all sides until golden (6-8 minutes), remove and set aside. Add butter and remaining hazelnut oil to casserole, add vegetables and garlic, stir occasionally until tender (5-6 minutes). Place chicken pieces on top of vegetables, cover with a lid, bake 20 minutes, then remove casserole from oven. Remove vegetables (discard), leaving chicken in casserole.
  • 03
  • Place casserole over medium-high heat, add vin jaune and reduce by two-thirds (2-3 minutes), add cream and morels, gently simmer for 10 minutes. Cover with a lid, turn off the heat, stand for 10 minutes. Scatter with chervil and serve with steamed rice.
Note We used fresh morels but dried morels are more readily available. Alternatively, substitute button mushrooms (you’ll need 400gm; omit step 1). Vin jaune is a yellow wine from the Jura. If unavailable, substitute 100ml dry white wine and 50ml dry sherry.

This recipe is from the July 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do in Sydney

From drinks and dos to eats and retreats, our go-guide to Sydney has you covered. Are you ready to live it up, or wind it down, in the harbour city?

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×