Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

White-cut chicken with black sesame


"The black sesame is striking, a squid-ink velvet black," says McConnell. "Try to source organic black sesame paste, which is widely available in organic and good food stores."

You'll need

1.2 kg chicken, legs removed and reserved for another use 3 spring onions (tops reserved for spring onion oil), cut into 5cm pieces 5 coriander sprigs 4 thick slices ginger, bruised ¼ tsp white peppercorns 1 Lebanese cucumber, thinly sliced 1 tsp ground Sichuan pepper Small handful amaranth or coriander leaves   Black sesame dressing 75 gm black sesame paste (see note) 1½ tsp lemon juice 10 gm sugar 1 tbsp soy sauce Pinch of Chinese five-spice   Spring onion oil 80 ml (1/3 cup) light olive oil Reserved spring onion tops

Method

  • 01
  • Rinse chicken under cold water, drain and remove excess fat and skin from the cavity and around the neck. Remove the parson’s nose and discard. Place the chicken in a large saucepan, add spring onion, coriander, ginger, peppercorns, ¼ tsp sea salt flakes and enough water to cover the chicken well. Cover and bring to the boil, then reduce heat and simmer gently for 5 minutes. Turn the heat off and leave chicken to stand for 1 hour. Place in a container with enough cooking liquid to cover and refrigerate until chilled (3-4 hours). Remove chicken and pat dry. Remove the breast meat and carve into 1cm-thick slices.
  • 02
  • For black sesame dressing, whisk all the ingredients in a bowl with 20ml of water, adding more if the sauce is too thick.
  • 03
  • For spring onion oil, warm oil in a saucepan over low heat to 70C. Add spring onions and remove from the heat. Leave to cool for 3 minutes, then transfer to a blender and purée at high speed. Refrigerate to cool (1 hour), then strain through a fine sieve.
  • 04
  • To serve, spoon black sesame dressing on a platter, arrange cucumber slices on top, then sliced chicken and season with sea salt flakes. Drizzle spring onion oil around the dish, sprinkle with Sichuan pepper and scatter with leaves.

Note Black sesame paste is available from select supermarkets, delicatessens and health-food shops. If it's unavailable, substitute tahini thinned with a little water.


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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

2012 Channing Daughters “Long Island Ramato” Pinot Grigio, New York. The wine’s oily skin-contact texture complements the delicate chicken with plenty of exotic stone-fruit notes to go with the sesame.

Featured in

Apr 2014

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Beef cheek recipes

recipes

Saltimbocca alla Romana

Piccata di vitello

recipes

Adana kofte

Roast lamb loin with couscous and pumpkin

recipes

Pork chops with fennel

conversion tool

 
get the latest news

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

×