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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Okonomiyaki with sticky soy pork belly

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

10 brown rice recipes

Go wholegrain with brown rice in a bibimbap-inspired bowl of seaweed, amaranth and pickled shiitake mushrooms, serve it with Chinese roast duck, or simply fry it up Southern-style.

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Choux Patisserie Australia’s best eclair

Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.

Grilled chicken with pickled watermelon salad


This dish has all the elements of a perfect summer Christmas dish: vibrant, crisp watermelon, fresh herbs and sweet and sour pickled rind. You'll need to begin this recipe a day ahead.

You'll need

2 chickens (about 1.8kg each), butterflied, backbone removed 250 ml (1 cup) fish sauce 250 ml (1 cup) lime juice 160 gm light palm sugar, crushed 150 gm (1 cup) spelt (see note) 600 gm watermelon, thickly sliced (reserve rind for pickle) 2 cups (loosely packed) mint 1 cup each (loosely packed) coriander, Thai basil and Vietnamese mint   Pickled watermelon rind 100 gm watermelon rind, thinly sliced on a mandolin 250 ml (1 cup) rice wine vinegar 165 gm (¾ cup) caster sugar 1 long red chilli, split 5 gm (1cm piece) ginger, thinly sliced   Crisp shallots and garlic For deep-frying: vegetable oil 10 golden shallots, thinly sliced on a mandolin 5 garlic cloves, thinly sliced on a mandolin

Method

  • 01
  • For pickled watermelon rind, place rind in a non-reactive container and set aside. Stir rice wine vinegar and sugar in a small saucepan over medium heat until sugar dissolves. Bring to the boil, set aside to cool, then add remaining ingredients and pour over watermelon rind. Cover and refrigerate overnight to pickle.
  • 02
  • Place chickens in a non-reactive dish and set aside. Pound fish sauce, lime juice and palm sugar in a large mortar and pestle to combine, pour half over chicken and refrigerate to marinate (1 hour). Refrigerate remaining dressing until required.
  • 03
  • Meanwhile, cook spelt in boiling salted water until tender (30-40 minutes). Drain well, spread on a tray and set aside to cool.
  • 04
  • Meanwhile, for crisp shallots and garlic, heat oil in a deep saucepan to 160C, add shallots and deep-fry in batches, stirring frequently, until crisp and golden (1-2 minutes; be careful as hot oil will spit), remove with a slotted spoon and drain on absorbent paper. Deep-fry garlic, stirring frequently, until crisp and golden (1-2 minutes; be careful as hot oil will spit), remove and drain on absorbent paper. Store in an airtight container until required.
  • 05
  • Heat a char-grill pan (or barbecue) over medium-high heat. Drain chicken from marinade, char-grill skin-side down until crisp (10-15 minutes), turn, char-grill until cooked through (10-15 minutes). Set aside to rest.
  • 06
  • Combine watermelon wedges, spelt, herbs and pickled watermelon rind in a bowl, drizzle with reserved dressing and toss to combine. Scatter chicken with crisp shallots and garlic and serve with pickled watermelon salad.

Note Spelt is a grain, similar to barley, available from health-food shops and select delicatessens. If it's unavailable, substitute freekah or farro perlato (you may need to adjust cooking times and quantities).


At A Glance

  • Serves 10 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 10 people

Featured in

Dec 2011

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×