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Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Barbecued spiced chicken with corn, avocado and lime


Throw some chopped fresh chilli into the dressing for a little more spice. 

You'll need

6 chicken Marylands, skin slashed 50 ml olive oil, plus extra for drizzling 1 tbsp lime juice 1 garlic clove, finely chopped 1 tsp each sweet paprika, smoked paprika and ground cumin 4 corn cobs 2 avocados, coarsely chopped 1 spring onion, thinly sliced   Tomatillo dressing 150 gm drained canned tomatillos (see note) ½ cup (firmly packed) coriander 1 garlic clove, coarsely chopped 80 ml (1/3 cup) olive oil 50 ml lime juice, or to taste

Method

  • 01
  • Heat a char-grill or barbecue to medium-high. Combine chicken in a bowl with oil, lime juice, garlic and spices, season to taste and massage marinade into chicken. Grill, turning often, until browned and cooked through (10-15 minutes).
  • 02
  • Drizzle corn with a little olive oil and grill, turning occasionally, until slightly charred and tender (6-8 minutes). Cut kernels from corn, keeping in clusters, then transfer to a bowl. Just before serving, add avocado and spring onion.
  • 03
  • For tomatillo dressing, process tomatillos, coriander and garlic in a small food processor until smooth, add olive oil and lime juice, season to taste and process to combine.
  • 04
  • Drizzle tomatillo dressing over corn mixture to taste and toss to combine. Serve with spiced chicken and extra dressing to taste.
Note Canned tomatillos are available from Monterey Mexican Foods, Fireworksfoods and select delicatessens.

At A Glance

  • Serves 4 - 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.

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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.

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2017 Restaurant Guide

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At A Glance

  • Serves 4 - 6 people

Featured in

Dec 2014

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