Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Fried chicken alla diavola


"I like to think that if there was an Italian family living in Tennessee watching the Super Bowl on TV right now, this is what they'd be eating," says Dan Pepperell. Begin this recipe three to five days ahead to make the giardiniera, ferment the chillies and marinate the chicken.

You'll need

4 each chicken Marylands and chicken wings, preferably free-range 600 ml buttermilk For deep-frying: vegetable oil 500 gm (3 cups) plain flour To serve: shichimi togarashi (see note)   Giardiniera 1 green jalapeño chilli 375 gm (¼ medium) cauliflower, cut into florets 100 gm (½ medium) each red and yellow capsicum, thickly sliced 60 gm (½ medium) carrot, thickly sliced with a crinkle cutter 500 ml (2 cups) white vinegar 45 gm caster sugar 2½ tbsp sea salt flakes 1 garlic clove, crushed 1 tsp each black and Sichuan peppercorns, coriander seeds and mustard seeds 1 dill sprig   Diavola sauce 100 gm (about 6) long red chillies, coarsely chopped ½ tsp caster sugar 1½ tbsp olive oil 5 garlic cloves, coarsely chopped 50 gm butter, diced 25 ml fish sauce Pinch of xanthan gum (optional; see note)

Method

  • 01
  • For giardiniera, heat a char-grill pan over high heat and grill jalapeño, turning occasionally, until charred (10-12 minutes). Halve lengthways and place in a 1-litre sterilised jar with remaining vegetables. Bring vinegar, sugar, salt, garlic, spices and 250ml water to the boil in a saucepan, then pour over vegetables, seal, cool to room temperature and refrigerate for 3-5 days to pickle.
  • 02
  • For diavola sauce, combine chilli, sugar and ½ tsp sea salt flakes in a snap-lock bag, seal, squeezing out the air, and leave in a draught-free place for 3-5 days to ferment. Heat olive oil in a saucepan over medium heat, add garlic and sauté until light golden (3-5 minutes). Stir in fermented chilli and cook until liquid evaporates and chilli starts to fry (3-4 minutes), then add butter and 150ml water, and bring to the boil. Add fish sauce, remove from heat, then process in a blender until smooth. Add xanthan gum and blend to emulsify. Keep sauce warm.
  • 03
  • Cut chicken Marylands into drumsticks and thighs, then place in a plastic container with chicken wings and buttermilk, and refrigerate overnight to marinate.
  • 04
  • Bring chicken to room temperature and heat oil in a deep-fryer to 160C. Place flour in a bowl and season to taste. Remove chicken from buttermilk, coat well in flour, shaking off excess, then deep-fry in batches until golden-brown and cooked through (7-7½ minutes; be careful hot oil may spit). Place chicken in a bowl, pour diavola sauce over, toss to coat and serve scattered with giardiniera and shichimi togarashi.

Note Shichimi togarashi, a Japanese spice blend, is available from Japanese grocers and select Asian supermarkets. Xanthan gum is available from health-food shops; you can leave it out, but it creates a thick sauce that coats the chicken well.


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

“2013 Monastero Suore Cistercensi Coenobium ‘Ruscum’ from Lazio, an orange wine made by nuns,” says sommelier Matt Young of 10 William St.

Featured in

Sep 2015

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

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×