The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Roast chicken with carrot, currant and almond salad


You'll need

200 ml vegetable oil 2 rosemary sprigs, coarsely chopped Finely grated rind of 1 lemon 2 chickens (about 1.2kg each), butterflied, at room temperature 250 ml (1 cup) chicken stock 120 gm unsalted butter, coarsely chopped   Carrot, currant and almond salad 80 gm flaked almonds 60 ml (¼ cup) extra-virgin olive oil 60 ml (¼ cup) grapeseed oil Finely grated rind of ½ orange, juice of 1 2 tsp honey 1 drop of orange-blossom water ½ tsp ground coriander seed ¼ tsp each ground cinnamon, ground cumin and ground allspice 3 carrots, cut into julienne 80 gm currants 1 cup (loosely packed) coriander, coarsely chopped

Method

  • 01
  • Combine oil, rosemary and lemon rind in a bowl. Place chicken in a non-reactive container, pour over marinade and massage into chicken. Cover and refrigerate to marinate (2 hours).
  • 02
  • For carrot, currant and almond salad, preheat oven to 180C. Scatter almonds on an oven tray and roast, shaking occasionally, until golden (3-5 minutes), then cool. Whisk oils, orange juice and rind, honey, orange-blossom water and spices in a bowl, season to taste and set aside. Combine remaining ingredients in a large bowl with almonds. Just before serving, drizzle with dressing, toss to combine.
  • 03
  • Increase oven to 190C. Heat a large frying pan over medium-high heat. Add one chicken skin-side down, cook until golden (3-4 minutes). Turn, transfer to a large deep roasting pan. Wipe out frying pan and repeat with remaining chicken. Add stock and butter to roasting pan, cover loosely with baking paper and roast until cooked through (15-17 minutes). Remove chicken from pan, set aside to rest. Transfer pan juices to a saucepan and reduce over medium-high heat until thick and emulsified (5-6 minutes). Halve chickens and serve hot with pan juices spooned over, with carrot, currant and almond salad.
This recipe is from the March 2012 issue of Australian Gourmet Traveller.

"Would you please publish the recipe for the lemon and rosemary roast chicken from Fitzroy's Town Hall Hotel?"
Peter Cane, Fitzroy, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

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 6 people

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×