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.

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."

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.

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.

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.

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.

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.

Roast chicken with Russian salad


"I love the combination of spice-coated roast chicken and creamy potato salad at Peasant in Brisbane. Please would you ask them for the recipe?"
Marie Wilson, Toowoomba, Qld

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

2 free-range chickens, 1.2kg each, cut in half lengthways, wing and leg tips removed For drizzling: olive oil 2 lemons, halved   Spice rub 1 tbsp each ground coriander and smoked paprika 1 tbsp dark brown sugar 2 tsp dried chilli flakes 1 tsp ground cinnamon   Russian salad 4 eggs 3 Dutch cream potatoes (about 120gm each) 1 large carrot, halved horizontally 200 gm frozen peas, defrosted 250 gm mayonnaise 60 ml (¼ cup) cider vinegar 4 golden shallots, thinly sliced 1 cup loosely packed chopped dill

Method

  • 01
  • For spice rub, combine ingredients in a bowl with 1 tbsp sea salt. Rub over chicken, place in a non-reactive container, cover with plastic wrap and refrigerate overnight to marinate.
  • 02
  • For Russian salad, cook eggs in a saucepan of boiling water until soft-boiled (6-7 minutes). Cool under running water, peel, quarter and set aside. Scrub potatoes, place in a saucepan of cold salted water, bring to the boil and cook until tender (15-17 minutes), cool, peel and cut into 1.5cm dice. Cook carrot in a saucepan of boiling salted water until just tender (10-12 minutes), cool and cut into 1.5cm pieces. Blanch peas in a saucepan of boiling salted water until bright green (1 minute), refresh and drain. Combine mayonnaise and vinegar in a large bowl, season to taste and stir until smooth. Add all ingredients and toss to combine.
  • 03
  • Preheat oven to 200C. Heat a char-grill pan (or barbecue) over medium-high heat, drizzle chicken with a little oil and grill, turning occasionally, until charred (8-10 minutes). Transfer to a baking tray and roast until cooked through (30-35 minutes). Cover loosely with foil and rest for 10 minutes. Cut each chicken into quarters, season to taste, squeeze over lemon and serve with warm salad.
Note You'll need to begin this recipe a day ahead to marinate the chicken.

At A Glance

  • Serves 6 - 8 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 6 - 8 people

Featured in

Jul 2013

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.

×