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.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Tomato and pancetta roast chicken with green olives

You'll need

6 chicken Marylands, jointed ¾ tsp dried chilli flakes 100 ml olive oil 1 Spanish onion, cut into thin wedges 4 oxheart tomatoes, thickly sliced 450 gm mixed cherry tomatoes ¼ cup (firmly packed) each basil and oregano, plus extra to serve 2 tbsp thyme leaves 125 ml dry white wine 1 head of garlic, halved horizontally 6 medium slices round pancetta 120 gm large green olives


  • 01
  • Preheat oven to 180C. Combine chicken in a bowl with chilli flakes, 2 tbsp olive oil, 1 tsp sea salt and ½ tsp freshly ground black pepper and stir to combine well, then set aside.
  • 02
  • Heat 2 tbsp olive oil over medium-high heat in a shallow casserole large enough to hold chicken pieces in a single layer, add onion and cook, stirring occasionally, until browned (4-5 minutes). Remove from heat, add half the oxheart tomatoes and half the cherry tomatoes, spreading over onion, then place chicken pieces on top. Scatter with remaining tomatoes, basil, oregano and thyme and season to taste. Drizzle with wine and remaining olive oil, tuck in garlic, season to taste and roast uncovered until chicken browns and tomato is pulpy (1¼-1½ hours).
  • 03
  • Place pancetta on top of chicken and roast until crisp (2-3 minutes), then coarsely crumble pancetta and stir into chicken mixture along with olives. Serve hot or at room temperature, scattered with extra herbs.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 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 6 people

Drink Suggestion

Snappy, savoury young sangiovese.

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

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