The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Orange-brined chicken with freekeh, blood orange and fennel salad


Start this recipe a day ahead to brine the chicken and preserve the oranges.

You'll need

3 blood oranges, 1 quartered, 2 segmented 1 head garlic, halved, plus 1 clove extra, finely chopped For rubbing: olive oil 200 gm cracked freekeh (see note) ½ Spanish onion, thinly sliced 1 tbsp each lemon juice and blood orange juice 1½ tbsp Sherry vinegar 60 ml (1/4 cup) extra-virgin olive oil 2 baby fennel bulbs, thinly sliced on a mandolin, fronds reserved ¾ cup each (loosely packed) flat-leaf parsley, coriander and mint   Quick preserved blood oranges 100 gm (1 cup) sea salt flakes 2 blood oranges, halved, skin on 60 ml each (¼ cup) blood orange juice and lemon juice   Orange brine 160 gm sea salt flakes 55 gm (¼ cup) brown sugar 55 ml Sherry vinegar 2 blood oranges, halved 1 lemon, halved 1 head garlic, halved 1 tsp each dried chilli flakes and fennel seeds 2 cinnamon quills 1 (1.8kg) chicken

Method

  • 01
  • For quick preserved blood oranges, stir salt and 250ml water in a saucepan over high heat until salt mostly dissolves (2-3 minutes). Cut each orange half into 6 wedges, add to pan, bring to the boil, then reduce heat to medium and simmer until tender (25-30 minutes; the water will evaporate and the salt will crystallise). Rinse under cold running water, drain well and transfer to a container. Pour juices over to cover and refrigerate overnight. Oranges will keep refrigerated for a month in an airtight container.
  • 02
  • For orange brine, stir salt, sugar, vinegar and 1 litre water in a saucepan over medium heat to dissolve sugar and salt. Squeeze in juice from orange and lemon halves, then add squeezed fruit to the liquid with garlic and spices, and bring to the simmer. Transfer to a container large enough to fit the chicken snugly, add 2.5 litres cold water and refrigerate brine until chilled (1 hour). Add chicken to brine, pushing to submerge completely, cover and refrigerate to brine (8 hours or overnight).
  • 03
  • Preheat oven to 220C. Drain chicken, rinse under cold running water and pat dry with paper towels. Stuff with quartered blood orange and halved garlic head, tuck in wings and loosely truss legs, place in a roasting pan lined with baking paper, rub all over with oil, season to taste and roast until juices run clear when thigh is pierced with a skewer (45 minutes to 1 hour; cover chicken loosely with foil if it browns too quickly). Set aside to rest (15 minutes).
  • 04
  • Cook freekeh in a saucepan of boiling salted water until just tender (15-20 minutes), then drain, rinse under cold running water, drain and set aside. Combine onion, chopped garlic and juices in a bowl, season to taste and stand until onion softens (3-4 minutes), then add vinegar and extra-virgin olive oil. Rinse 3 preserved orange wedges, remove flesh (discard), then thinly slice rind and add to onion mixture with blood orange segments, fennel and fronds, and herbs, season to taste, toss to combine and serve with orange-brined chicken.

Note Cracked freekeh is available from select delicatessens. If it's unavailable, substitute coarse burghul and follow packet instructions.


At A Glance

  • Serves 4 - 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
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 4 - 6 people

Featured in

Sep 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

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×