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.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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."

Most popular recipes summer 2017

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

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

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.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Restaurant Hubert's chicken fricassée


"Cooking everything separately emphasises each ingredient," says Restaurant Hubert's Daniel Pepperell. "The mushrooms are earthy and rich from the confit. The chicken is juicy and tender from being steamed, but gains a golden skin from frying. And the chicken sauce has more concentrated flavour than a standard braising liquid would have." Begin this recipe two days ahead to brine and dry the chicken.

You'll need

250 gm caster sugar 90 ml red wine vinegar 20 (about 1 tbsp) tarragon leaves Lemon juice, to taste Vegetable oil, for deep-frying Curly parsley, to garnish   Brined chicken 200 gm fine salt 1 chicken (1.5kg)   Chicken sauce 2 kg chicken wings 1 onion, quartered 1 celery stalk, coarsely chopped 50 ml olive oil 500 gm chicken feet (see note) 5 thyme sprigs 2 fresh bay leaves 20 black peppercorns 100 ml pouring cream 50 gm butter, diced 1 tbsp plain flour 100 ml dry white wine   Confit mushrooms 100 gm hen-of-the-woods mushrooms (see note) 10 (about 120gm) button mushrooms Olive oil, to cover (about 1 litre) 5 garlic cloves, lightly crushed 5 thyme sprigs

Method

  • 01
  • For brined chicken, bring 2 litres water to a simmer in a saucepan over high heat, stirring to dissolve salt. Add 2 litres cold water, set aside to cool, then transfer to a container large enough to hold chicken snugly, and refrigerate until chilled (2 hours). Add chicken, ensuring it’s completely submerged, and refrigerate overnight to brine. Drain chicken (discard brine), pat dry inside and out and refrigerate uncovered overnight to dry.
  • 02
  • Meanwhile, for chicken sauce, preheat oven to 220C. Roast wings in a roasting pan until browned (50 minutes to 1 hour). Fry onion and celery in oil in a large stockpot over high heat until golden brown (10-12 minutes). Add wings and 6 litres water (or enough to cover bones), bring to a simmer and skim froth from surface. Add chicken feet, thyme, bay leaves and peppercorns and simmer over low heat until stock is well flavoured (3½-4 hours). Skim fat from surface, and strain stock through a fine sieve lined with muslin into a clean saucepan (discard bones and herbs). Reduce stock over high heat to 500ml (45 minutes to 1 hour). Add cream and bring to the boil. Meanwhile, stir butter and flour in a saucepan over medium-high heat until golden (3-4 minutes). Gradually add wine and chicken stock, whisking after each addition until incorporated, then bring to the boil and whisk for a minute. Season to taste and keep warm.
  • 03
  • Meanwhile, for confit mushrooms, place mushrooms in a saucepan, cover with oil, add garlic and thyme and cook over low heat until tender (30-35 minutes).
  • 04
  • Steam dried chicken in a large steamer basket over a large saucepan of simmering water until breast feels firm and internal temperature reaches 64C (40-45 minutes). Stand at room temperature to cool (30 minutes).
  • 05
  • Stir sugar in a small saucepan with 50ml water over medium-high heat to dissolve, then boil without stirring until dark caramel, swirling pan occasionally (10-12 minutes). Deglaze pan with red wine vinegar and set aside to cool, then brush glaze over chicken and stand to dry briefly (10 minutes).
  • 06
  • Place a frying pan over high heat. Drain oil from mushrooms, place in hot pan and fry until golden and starting to crisp (1-2 minutes). Season to taste and keep warm.
  • 07
  • Heat 10cm-12cm vegetable oil in a large deep stockpot to 190C (hot oil will bubble up, so don’t fill to more than a third). Holding the bird securely, carefully lower it into the pot (be careful, hot oil will spit) and fry, turning occasionally, until golden brown (8-10 minutes). Remove chicken with care (hot oil will drain from the cavity), transfer to a board, and cut into 8-10 pieces, halving legs, and thickly slicing breasts and arrange on a platter. Add lemon juice and tarragon to sauce. Spoon sauce over chicken, garnish with parsley and mushrooms and serve.

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

Additional Notes

Chicken feet are available from Asian butchers; they may need to be ordered ahead. Hen-of-the-woods mushrooms are available from farmers’ markets and specialists suppliers. If they’re unavailable, substitute oyster or chestnut mushrooms.

Drink Suggestion

2011 Jean Bourdy “Côtes du Jura” Rouge

Featured in

April 2016

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Panettone, ricotta and peach cake

Italian recipes

recipes

Saltimbocca alla Romana

Fast autumn recipes

recipes

Roast lamb loin with couscous and pumpkin

Chocolate recipes

recipes

Ditali with broccolini and bread

Apple recipes

recipes

Chicken rolled with fontina, prosciutto and sage

Autumn vegetarian recipes

recipes

Fried provolone with red wine vinegar

Almond recipes

recipes

conversion tool

 
get the latest news

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

×