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.

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.

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."

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.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

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.

Chicken Kiev


This recipe is adapted from Simon Hopkinson's The Prawn Cocktail Years. Using responsibly reared, good-quality chicken is a must for this (or any) recipe. Make sure your breadcrumbs aren't too fine; a little texture is what you're after.

You'll need

225 gm unsalted butter, softened 4 garlic cloves, finely chopped 1/3 cup each of finely chopped curly parsley, French tarragon and chives lemons, finely grated rind and juice only 20 ml Pernod 12 skinless chicken breasts (about 225gm each), wingbones attached 75 gm (½ cup) plain flour, sifted 4 eggs, lightly beaten 450 gm (6 cups) fresh sourdough breadcrumbs For deep-frying: sunflower oil 1 iceberg lettuce, outer leaves discarded, cut into twelve thin wedges For dressing: lemon-infused extra-virgin olive oil and lemon juice, for dressing

Method

  • 01
  • Process butter, garlic, herbs, rind, juice and Pernod in a food processor until smooth and combined (4-5 minutes), season to taste and process to combine, then refrigerate until butter starts to firm (10-15 minutes). Divide into 12 and form each piece into a 6cm-long cylinder, then refrigerate until firm (10-15 minutes).
  • 02
  • Meanwhile, working with one chicken breast at a time, place between two pieces of plastic wrap and pound gently with a meat mallet to flatten slightly. You don’t need to bash the hell out of it, just gently increase its girth by about 30 per cent. Make a small cut in the side of the thickest part of each breast and insert a portion of herb butter into each.
  • 03
  • Place flour, egg and breadcrumbs into separate shallow trays and dip each breast in flour, then egg, then crumbs, shaking off excess between layers. Press crumbs onto breast to help them stick. Layer crumbed breasts between plastic wrap and refrigerate for 30 minutes (or up to 2 hours).
  • 04
  • Preheat oven to 100C and preheat sunflower oil in a deep-fryer or deep-sided saucepan to 160C. Deep-fry chicken in batches until golden and cooked through (8-10 minutes), drain, place on a rack in oven while cooking remaining chicken. This ensures crumbs remain crisp but chicken doesn’t overcook.
  • 05
  • To serve, cut each breast diagonally and serve on a warm plate with a crisp wedge of iceberg lettuce dressed with lemon-infused extra-virgin olive oil and lemon juice.

At A Glance

  • Serves 12 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 12 people

Featured in

Nov 2009

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.

×