"This dish has followed me halfway around the world," says Tikaram. "Even before the doors swung open at EP we were receiving emails asking if my crisp-skinned chicken would make it onto the summer opening menu. It's actually my guilty pleasure after a pumping Saturday night service to plate up a couple of these and have a beer with the chefs in the kitchen once we finish, so how could I say no? To make the dipping sauce, you'll need a mortar and pestle, and a lot of elbow grease to pound it out, but it's worth it. This recipe will make more than enough so store it in an airtight container and enjoy it on everything."
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