The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Chicken roasted in sea water

You'll need

150 gm pork and fennel sausages, skins removed, coarsely broken 80 gm mild pancetta, finely chopped 50 gm chicken livers (about 2), trimmed, finely chopped 2 tbsp rosemary, finely chopped 2 tbsp olive oil, plus extra for drizzling 2 garlic cloves, finely chopped 1 chicken (about 1.8 kg)   Lemon and garlic beans 400 gm green beans, trimmed 2 tbsp extra-virgin olive oil 4 garlic cloves, thinly sliced Finely grated rind of 1 lemon and juice of ½


  • 01
  • Preheat oven to 180C. Combine sausage, pancetta, liver, rosemary, olive oil and garlic in a large bowl and season to taste.
  • 02
  • Rinse chicken under cold running water and pat dry with absorbent paper. Stuff chicken with sausage mixture, truss legs, drizzle with a little oil, season to taste with freshly ground black pepper and place in a roasting pan. Roast, basting occasionally with salt water, until chicken is golden and juices run clear when thigh is pierced with a skewer (1 hour 10 minutes-1¼ hours). Set aside to rest (10 minutes).
  • 03
  • Meanwhile, for lemon and garlic beans, blanch beans in boiling salted water until bright green (30 seconds). Refresh in iced water, drain well and set aside. Heat olive oil in a large frying pan over medium-high heat. Add garlic, stir occasionally until just tender (30 seconds), add beans and toss until warmed through (2-3 minutes). Add lemon rind and juice, season to taste and serve hot with chicken.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

Calabria is the birthplace of many of Italy's finest butchers, and its cured pork products are well known. Positioned as it is on the toe of Italy's boot, though, Calabria also has a rich tradition of maritime cuisine. Here, in an unusual dish called gadduzzu all'acqua 'I mari, a specialty of Vibo Valentia, the sea itself becomes an ingredient: traditionally, sea water is used to baste the chicken, but you can substitute a tablespoon of sea salt dissolved in 200ml of water. Either way, the brine keeps the chicken tender and juicy while seasoning it at the same time.

At A Glance

  • Serves 4 people
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

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