The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

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Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

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.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

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
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2017 Restaurant Guide

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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.

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