The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Flourless apple, almond, raisin and ginger cake

Creme caramel

"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Spatchcock with fennel-barley broth


Poaching chicken in chicken stock produces a juicy bird and richly flavoured stock. Shred the meat before serving make it easier to eat, or leave it in pieces for a more rustic dish.

You'll need

4 spatchcock (500gm each) 2 litres (8 cups) chicken stock 2 tsp fennel seeds 200 gm (1 cup) pearl barley 2 tbsp olive oil 1 onion, finely diced 1 fennel bulb, thinly sliced, fronds reserved To serve: grated parmesan To taste: small red chili, thinly sliced

Method

  • 01
  • Preheat oven to 220C. Remove breasts and legs from spatchcock and refrigerate until required. Roast carcass until golden (30 minutes), then transfer to a large saucepan, cover with chicken stock, add fennel seeds and bring to the boil. Skim scum from surface, then reduce heat to medium and simmer until stock is well flavoured (1 hour). Strain and return stock to pan.
  • 02
  • Meanwhile, cook barley in boiling water until tender (20-30 minutes). Drain and add to stock.
  • 03
  • Heat half the oil in a non-stick frying pan over medium heat, add onion and fennel and stir occasionally until starting to turn golden (15-20 minutes). Transfer to stock and bring to a simmer.
  • 04
  • Wipe out pan and heat remaining oil, add spatchcock legs and turn occasionally until golden (3-5 minutes), then add to stock. Add breasts to pan and turn occasionally until golden (3-5 minutes), then add to stock, season to taste and simmer until spatchcock is tender (20-30 minutes).
  • 05
  • To serve, divide broth, fennel and spatchcock among bowls and scatter with parmesan, fennel fronds and chilli.

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
Twenty
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

Full-bodied fiano.

Featured in

Mar 2014

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Beef cheek recipes

recipes

Saltimbocca alla Romana

Piccata di vitello

recipes

Adana kofte

Roast lamb loin with couscous and pumpkin

recipes

Pork chops with fennel

conversion tool

 
get the latest news

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

×