The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Qantas introduces the Dreamliner and non-stop flights to London

What does this mean for air travel? Prepare for a journey that is lighter, smoother and greener.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Roman-style chicken

"In Italy, chicken is still considered rather special - so much so that it is used in relatively few dishes compared to other meats," says Stefano Manfredi. "In Italian supermarkets, one is struck by the quality of the birds and their presentation as well as their relatively high price. The heads and feet are almost always left intact (these give great flavour to broths and stocks) and the birds are differentiated by type - roosters, hens, young, old, roasters, boilers and so on. Italy consumes less chicken than most EU countries, so the pressure to produce a huge amount of cheap chicken meat is not as great as it is in Australia. Use the best-quality chicken you can find - I suggest organic or at least pasture-raised."

You'll need

120 ml extra-virgin olive oil 4 chicken thighs (200gm each) 4 chicken drumsticks (120gm each) 50 gm (⅓ cup) plain flour 1 large red capsicum, seeds removed, cut into 1cm-thick slices 1 large yellow capsicum, seeds removed, cut into 1cm-thick slices 1 celery heart, thinly sliced 1 onion, cut into thin wedges 2 garlic cloves, crushed 300 ml dry white wine 250 gm cherry tomatoes, halved 200 ml tomato passata 1 fresh bay leaf 1/4 cup finely chopped flat-leaf parsley


  • 01
  • Rinse chicken pieces well and pat dry. Heat half the oil in a very large frying pan over medium-high heat. Dredge chicken pieces in flour, shake off excess and fry, turning occasionally, until well browned (5-6 minutes). Remove from pan and set aside to drain on paper towels.
  • 02
  • Wipe pan clean and heat remaining oil. Add capsicum, celery, onion and garlic and stir continuously until capsicum starts to soften (4-5 minutes). Add wine and cook until liquid evaporates (3-4 minutes). Add cherry tomatoes, passata and bay leaf, and squash tomatoes with the back of a spoon. Cook, stirring occasionally, until liquid is reduced to a coating consistency (3-5 minutes).
  • 03
  • Return chicken to pan and reduce heat to low-medium. Add a good pinch or two of salt and a couple of turns of black pepper and simmer until the juices run clear when chicken is pierced near the bone with a sharp knife (10 minutes). Turn chicken occasionally towards the end of the cooking time, and add a little hot water if the liquid reduces too much.
  • 04
  • Stir in parsley, season to taste and remove from heat. Set aside to rest for 5 minutes before serving.

Watch Stefano Manfredi from Sydney's Balla restaurant make the Roman-style chicken recipe live from the Harvey Norman Gourmet Institute Event on June 24 at Domayne Alexandria in an exclusive video on the Harvey Norman website

At A Glance

  • Serves 4 people
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


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

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

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.