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.

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.

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.

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.

Mascarpone

Saffron-braised chicken with pounded almond and garlic sauce


Experiment with saffron's warm, delicate flavour with our unique twist on the classics.

You'll need

2 tsp sweet smoked paprika 1 tsp saffron threads 2 lemons, finely grated rind and juice only 4 chicken marylands, skin on 130 ml olive oil 1 thick slice of day-old bread, coarsely torn 2 cloves garlic, finely chopped 1 cup (loosely packed) flat-leaf parsley leaves 1 tbsp almonds, coarsely chopped 1 tsp ground cinnamon 200 ml dry sherry or white wine 1 Spanish onion, thinly sliced 500 ml (2 cups) chicken stock To serve: fried potatoes and green salad

Method

  • 01
  • Combine smoked paprika and half the saffron (soak remaining saffron in 1 tbsp warm water) in a small frying pan and toast over medium heat for 1 minute or until fragrant, then transfer to a small bowl. Add half the lemon rind and 2 tbsp olive oil and season to taste with sea salt and freshly ground black pepper. Mix to a paste, then rub over chicken pieces and refrigerate for 2 hours.
  • 02
  • Heat 2 tbsp oil in a frying pan, add bread and cook for 3-4 minutes or until just golden, add garlic and cook for another minute or until fragrant. Add parsley, cook for another 30 seconds, then transfer to a food processor. Add almonds, cinnamon, remaining saffron, remaining lemon rind, lemon juice and sherry and process until a thick paste forms (this can also be done using a mortar and pestle). Set aside.
  • 03
  • Heat remaining oil in a large, deep-sided frying pan over medium-high heat, add onion and chicken pieces, skin-side down and cook for 3-4 minutes on each side or until chicken is golden and onion is soft. Add almond sauce and chicken stock, bring to the boil, reduce heat to low, cover and simmer for 20-30 minutes or until chicken is tender. Season to taste and serve with fried potatoes and a green salad, if desired.

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

Drink Suggestion

Fragrant white from Rías Baixas.

Featured in

Oct 2007

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×