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.

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.

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.

Jackalope hotel opens on the Mornington Peninsula

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Pea and ham soup

2017 Australian Hotel Awards: The Winners

Every year, we produce the Australian Hotel Guide to scout the country for the very best in hotels: from city to country, coast to coast, club sandwich to club sandwich. We check into reviewed hotels anonymously and pay our own way. What we experience at these top Australian addresses is the same as what you, our readers, would experience. No special treatment; no added extras. Just honest, informative reviews of the best hotel experiences around the country. It's time to get packing. Pick up a copy of our 2017 Hotel Guide with our June issue, out now.

Australia’s Hotel of the Year is announced

An ambitious, brand new regional hotel has been awarded not one but three top accolades this year.

Korean fried chicken


This chicken is fried twice (or if you like, thrice) to become extra crisp. Toss it through the sauce after it's fried - thoroughly messy, but seriously good. The accompanying daikon kimchi offers cooling relief from the spicy sauce. You'll need to begin the kimchi recipe 4 days ahead.

You'll need

For deep-frying: vegetable oil 2 kg chicken pieces (drumsticks and wings) To serve: thinly sliced spring onion   Daikon kimchi 2 daikon (about 800gm), cut into large cubes ¼ cup coarsely chopped garlic chives 10 gm ginger (about 2cm piece), finely grated 1 garlic clove, finely chopped   Chilli sauce 65 gm (¼ cup) gochujang (see note) 2 tbsp each soy sauce and rice vinegar 1 tbsp honey 2 tsp sesame oil 2 tsp caster sugar 10 gm ginger (about 2cm piece), finely grated 1 garlic clove, finely chopped   Batter 115 gm plain flour, sieved 2 tbsp cornflour 1 eggwhite, lightly beaten

Method

  • 01
  • For daikon kimchi, combine ingredients with 125ml cold water and 1½ tsp fine sea salt in a non-reactive container, then refrigerate until fermented (about 4 days).
  • 02
  • For chilli sauce, combine ingredients in a large bowl, season to taste with freshly ground pepper and set aside.
  • 03
  • For batter, whisk flours, eggwhite and 170ml cold water in bowl. Season to taste and set aside.
  • 04
  • Preheat oil in a deep-sided saucepan to 180C. Dip chicken pieces in batter and deep-fry in batches, turning occasionally until light golden (5-6 minutes). Drain on absorbent paper until cooled slightly (10-15 minutes).
  • 05
  • Deep-fry chicken again, in batches, until crisp and deep golden (6–8 minutes), drain on absorbent paper, then add to sauce, toss to coat and serve hot topped with spring onion, with daikon kimchi to the side.

Note Gochujang (fermented Korean chilli paste) is available from Asian grocers.


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

Drink Suggestion

Pilsner-style lager.

Featured in

Sep 2010

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.

×