Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

Hunter Valley NSW travel guide

Our guide to the best of the region.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Pea and ham soup

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Drunken chicken salad with green onion and ginger dressing


To serve, unwrap chicken, thickly slice and arrange on a platter, scatter with green onion and serve with dressing to the side.

You'll need

  Chicken 1.5 kg chicken thighs, boned, skin on To garnish: green onion curls   Marinade 80 gm ginger, thickly sliced 70 gm salt 70 gm sugar 4 green onions, cut into 5cm lengths 2 star anise 2 pieces dried mandarin peel 250 ml (1 cup) Shaoxing wine or dry sherry 100 ml Mei Kui Lu Chiew spirit (see note)   Green onion and ginger dressing 200 gm ginger, peeled and finely chopped 5 green onions, cut into 5cm lengths To taste: sugar 250 ml (1 cup) vegetable oil

Method

  • 01
  • For marinade, combine ingredients except for Shaoxing and Mei Kuei Lu Chiew in a saucepan with 1½ litres of water and bring to the boil. Simmer gently for 15 minutes to allow flavours to develop. Remove from heat, then add Shaoxing and Mei Kuei Lu Chiew. Cool completely, add chicken and marinate for at least 2 hours.
  • 02
  • Remove chicken from marinade and wrap each piece tightly in plastic wrap to form a cylinder. Place a steamer over a saucepan of simmering water and steam chicken over gentle heat for 25-30 minutes. Cool and refrigerate.
  • 03
  • For green onion and ginger dressing, combine all ingredients in a blender. Blend until smooth. Check seasoning and adjust if necessary.
  • 04
  • To serve, unwrap chicken, thickly slice and arrange on a platter, scatter with green onion and serve with dressing to the side.

Note Mei Kuei Lu Chiew (translated as 'rose dew wine' in some cookbooks) is a spirit made from sorghum and other grains and infused with rose petals and is available from Chinese grocery stores. The quality varies so it pays to buy the best; about $17 a bottle.


This Chinese classic has many claimants. Some authors suggest its origin is Beijing while most believe it is from the Shanghai region. I have also come across references that date it back to the Tang Dynasty, but these claims are rather dubious. Because of its long pedigree, there are several ways to make this delicious cold starter. One of the best I've ever tasted is at Man Wah Restaurant at the Mandarin Oriental in Hong Kong - made all the more exciting with the addition of a green onion and ginger dressing. The recipe below is adapted from that fabulous restaurant.

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
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 people

Featured in

Sep 2007

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×