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 and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

New cruises 2017

Cue the Champagne.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Roast chicken with thyme-lemon stuffing and pickled fennel


You'll need

1 chicken (2kg) 2 lemons, quartered For drizzling: extra-virgin olive oil To serve: cos lettuce leaves (optional)   Pickled fennel 3 baby fennel bulbs, thinly sliced on a mandolin ¼ Spanish onion, thinly sliced Juice and zested rind of 1 lemon 2 tsp fennel seeds 100 ml white wine vinegar 50 ml dry white wine 20 gm caster sugar 1 tsp dried chilli flakes   Thyme-lemon stuffing 30 gm butter, coarsely chopped 1 Spanish onion, finely chopped 1 garlic clove, finely chopped Finely grated rind and juice of 1 lemon Finely grated rind and juice of 1 orange 1 tsp saffron threads 120 gm crustless day-old bread, coarsely chopped ½ cup flat-leaf parsley 2 tbsp thyme 1 egg, lightly beaten

Method

  • 01
  • For pickled fennel, combine fennel and onion in a bowl, squeeze lemon juice over and toss to combine. Pack into a jar and set aside. Dry-roast fennel seeds until fragrant (1 minute) and coarsely crush in a mortar and pestle. Combine in a saucepan with vinegar, wine, sugar, chilli, lemon rind, 1½ tsp sea salt and 50ml water, season to taste and bring to the boil over medium-high heat. Reduce heat to medium and simmer for flavours to infuse (5 minutes). Pour mixture over fennel, seal jar and set aside in a cool, dry, dark place to pickle (3 days). Pickled fennel will keep refrigerated for 2 months.
  • 02
  • For thyme-lemon stuffing, heat butter in a saucepan over medium-high heat, add onion and garlic, and stir occasionally until tender (4-5 minutes). Add citrus rinds and juices and saffron, season to taste, and cook until liquid evaporates (1-2 minutes), then remove from heat. Process bread and herbs in a food processor until coarse crumbs form (1 minute), add to onion mixture, add egg and mix with your hands to combine well. Season to taste and set aside to cool completely (30 minutes).
  • 03
  • Preheat oven to 200C. Rinse chicken inside and out, and pat dry with absorbent paper. Stuff with thyme-lemon stuffing, truss legs with kitchen string and place on a wire rack in a roasting pan. Add lemons to pan, drizzle chicken and lemon with oil, season to taste and roast, basting occasionally with pan juices, until skin is crisp and golden and juices run clear when pierced with a skewer (45 minutes-1 hour). Serve chicken with pickled fennel, lettuce and roast lemon.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 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 8 people

Drink Suggestion

Tangy wheat beer.

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.

×