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."

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.

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.

World's Best Chefs Talks

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

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.

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."

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Holy roller hot wings


"I'm a big fan of the scarily hot chicken wings at Mighty Mighty. Would you get the recipe?"
Brian Sharp, Earlville, Qld

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.

You'll need

24 chicken wingettes For deep-frying: vegetable oil To serve: mustard cress   Pickled celery 125 ml (½ cup) apple cider vinegar 40 gm demerara sugar 25 gm sea salt flakes 1 fresh bay leaf Juice and thinly peeled rind of ½ orange 1 tsp yellow mustard seeds 2 celery stalks, thinly sliced on an angle   Holy roller hot sauce 250 gm habanero chillies (about 10) 2 tsp canola oil 30 gm birdseye chillies (about 10), coarsely chopped ½ onion, coarsely chopped 2 garlic cloves, coarsely chopped 25 gm canned chipotle chillies in adobo (see note) 1 tbsp tomato paste 65 ml light corn syrup (see note) 50 gm light muscovado sugar or brown sugar 1 tsp sweet paprika ½ tsp ground cayenne pepper 75 ml tomato juice 50 ml apple cider vinegar 1 ghost chilli (see note)   Ranch sauce 2 tsp canola oil 1 each spring onion and garlic clove, thinly sliced ½ tsp each garlic powder and onion powder 25 gm tomato paste 50 ml apple cider vinegar 165 gm sour cream 50 gm Gorgonzola piccante 15 gm canned chipotle chillies in adobo 2 tsp Tabasco   Spice rub 50 gm light muscovado sugar or brown sugar 1 tsp each paprika and cumin seeds Juice and finely grated rind of 1 lime ¼ tsp ground cayenne pepper 1 tbsp canola oil

Method

  • 01
  • For pickled celery, bring ingredients, except celery, and 250ml water to the boil in a saucepan over medium-high heat, stirring to dissolve sugar. Remove from heat, add celery, then transfer to sterilised jars, seal and refrigerate to pickle (2 days). Pickled celery will keep refrigerated for 2 months.
  • 02
  • For holy roller hot sauce, preheat oven to 200C, spread habanero chillies in a roasting pan lined with baking paper and roast until starting to blacken (25-30 minutes). Meanwhile, heat oil in a frying pan over medium-high heat and fry birdseye chillies, onion and garlic, stirring occasionally, until starting to caramelise (6-8 minutes). Add chipotle and tomato paste and cook, stirring occasionally, until thickened (3-5 minutes). Add corn syrup, sugar, paprika and cayenne and bring to the boil, stirring continuously. Add tomato juice, vinegar and ghost chilli and simmer, stirring occasionally, until thick (45-50 minutes). Blend until smooth, season to taste with salt, transfer to sterilised jars and refrigerate until required. Holy roller sauce will keep refrigerated for 2 weeks.
  • 03
  • For ranch sauce, heat oil in a saucepan over medium-high heat, add spring onion and garlic and stir occasionally until tender (3-4 minutes), add garlic and onion powders, stir to combine, stir in tomato paste, deglaze pan with vinegar and cool. Blend in a food processor with remaining ingredients until smooth, season and refrigerate. Ranch dressing will keep refrigerated for 3 days.
  • 04
  • Cook chicken wings in batches in a large saucepan of boiling water until cooked through (4-6 minutes), drain, rinse and cool completely.
  • 05
  • Meanwhile, for spice rub, process ingredients in a blender until smooth, then rub over wings and refrigerate for flavours to develop (6-8 hours; this can be done up to 2 days ahead).
  • 06
  • Heat vegetable oil in a saucepan to 180C. Deep-fry chicken in batches, turning occasionally, until golden and cooked through (3-4 minutes; be careful, as hot oil spits), then drain on paper towels. Toss in holy roller hot sauce and serve hot with pickled celery, ranch sauce and mustard cress.

Note Makes 24 hot wings. Begin this recipe two days ahead to pickle the celery. Beware: the holy roller sauce is very, very hot indeed. Chipotle chillies in adobo are available from delicatessens and Mexican food shops. Corn syrup is available from health-food stores and supermarkets. Ghost chillies are extremely hot chillies available from select grocers. If they're unavailable substitute with 3 extra birdseye chillies.


At A Glance

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