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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Okonomiyaki with sticky soy pork belly

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

Fragrant chicken with sumac onions


The list of spices here may seem overwhelming, but rest assured they combine to create the most fragrant chicken you'll come across. The flavours will be best when the bird is marinated overnight, but a few hours will still do the trick. A bowl of thick Greek yoghurt on the side would be lovely, too.

You'll need

2 tsp each coriander seeds and cumin seeds 1½ tsp black peppercorns 5 cardamom pods 5 cloves 2 small dried red chillies 2 tsp dried rose petals (see note) 3 tsp each sumac, ground cinnamon and curry powder ¾ tsp each ground allspice, ground ginger and ground fenugreek ½ tsp finely grated nutmeg 5 garlic cloves, minced to paste with 1 tsp salt 1 chicken (about 1.8kg), butterflied, halved, skin slashed twice on each half For drizzling: olive oil Juice of 1 lemon, or to taste ½ cup each (loosely packed) flat-leaf parsley, mint and coriander 50 ml extra-virgin olive oil To serve: warmed pita bread (optional)   Sumac onions 1 small Spanish onion, thinly sliced into rings 2 tsp sumac Finely grated rind of 1 lemon, juice of ½

Method

  • 01
  • Dry-roast coriander and cumin seeds, peppercorns, cardamom, cloves, chillies and rose petals in a small frying pan until fragrant (1-2 minutes), then cool and finely grind with a mortar and pestle. Combine with sumac, cinnamon, curry powder, allspice, ginger, fenugreek and nutmeg, mix in garlic paste, then rub all over chicken. Place in a non-reactive pan, cover with plastic wrap and refrigerate overnight to marinate.
  • 02
  • Heat a barbecue to medium-high heat. Wipe excess spice mixture from chicken, drizzle with a little oil and season to taste with salt. Barbecue, turning occasionally, until browned and cooked through and juices run clear when pierced (20-25 minutes). Transfer to a tray, squeeze half the lemon over and set aside to rest (10 minutes).
  • 03
  • Meanwhile, for sumac onions, combine ingredients and ½ tsp sea salt in a bowl, mix well and set aside to soften slightly (12-15 minutes).
  • 04
  • Toss herbs, extra-virgin olive oil and remaining lemon juice in a bowl, season, then pile onto a plate with sumac onions and serve with chicken, the resting juices, pita bread and extra sumac.

Note Dried rose petals are available from select delicatessens and Middle Eastern grocers.


At A Glance

  • Serves 4 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 people

Drink Suggestion

Sour cherry ale.

Featured in

Jan 2015

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.

×