The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Pancetta-wrapped barbecue chicken


This shows the versatility of barbecues. If you don't have a kettle barbecue, just cover the chicken with a metal mixing bowl, ensuring the bowl doesn't touch the bird.

You'll need

14 thin slices mild pancetta 1 chicken (about 1.8kg) 1 orange and 1 lemon, thickly sliced (grate rind first for the stuffing) 1 head of garlic, halved For drizzling: olive oil 3 baby cos lettuce, hearts halved, outer leaves coarsely torn 8 spring onions, trimmed and halved 50 ml olive oil 1 tbsp Sherry vinegar 1 tsp Dijon mustard ½ cup (loosely packed) mint   Thyme, hazelnut and pistachio stuffing 2 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 80 gm coarse fresh sourdough breadcrumbs 20 gm coarsely chopped pistachios 1/3 cup finely chopped flat-leaf parsley 2 tbsp finely chopped thyme Finely grated rind of 1 lemon and 1 orange

Method

  • 01
  • For thyme, hazelnut and pistachio stuffing, heat oil in a small saucepan over medium-high heat, add onion and garlic and stir occasionally until pale golden and tender (6-8 minutes). Tip into a bowl, stir in remaining ingredients, season to taste and set aside to cool, then stuff into chicken.
  • 02
  • Heat a kettle barbecue to medium-high heat. Overlap pancetta slices across chicken breasts, truss legs with kitchen string, then place chicken on the citrus slices spread in the base of a roasting pan lined. Add garlic to pan, drizzle chicken with a little oil and season to taste, then place in barbecue, close the lid and roast, basting occasionally with pan juices, until cooked through and juices run clear when thigh is pierced with a skewer (45-50 minutes). Remove from tray and set aside to rest.
  • 03
  • While the chicken is resting, drizzle lettuce hearts and spring onions with a little olive oil and barbecue cut-sides down until slightly charred (4-5 minutes), then transfer to a bowl and set aside.
  • 04
  • Discard citrus slices from roasting pan, squeeze garlic cloves into pan juices and mash with a fork. Add oil, vinegar and mustard and season to taste. Drizzle a little of the pan juices over lettuce and spring onions, add torn lettuce leaves and mint, season to taste and toss to combine. Serve alongside pancetta-wrapped chicken with extra pan juices to spoon over.

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

Something rich but dry such as an orange (skin-contact white) wine.

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.

×