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.

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.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

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.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Chicken stir-fried with holy basil and chilli

Sugarcane chicken with pineapple and coconut salad


Gai yang is one of our favourite barbecued chicken dishes, especially when cooked over coals in the traditional way. If you can't get sugar cane (available at select Asian grocers), you can skewer the chicken on thick bamboo skewers or chopsticks instead. We've opted for the tang of slightly underripe pineapple in the accompanying salad, but the traditional som dtum is a beauty too. Begin recipe a day ahead to marinate the chicken.

You'll need

1 tbsp white peppercorns 8 garlic cloves, coarsely chopped 50 gm fresh turmeric, coarsely chopped 6 coriander roots, scraped and soaked to remove grit 3 lemongrass stalks (white parts only), thinly sliced 60 ml (¼ cup) fish sauce 1 tbsp finely crushed light palm sugar Juice of 1 lime, plus extra halves, to serve 1 chicken (about 1.8kg), butterflied, skin slashed twice on each halfv   Tamarind sauce 2 red shallots, unpeeled 2 garlic cloves, unpeeled 2 tbsp tamarind purée 30 gm finely grated palm sugar 120 ml fish sauce 2 tbsp lime juice 1 tsp roasted chilli flakes   Pineapple and young coconut salad 1 birdseye chilli, coarsely chopped 1 garlic clove, coarsely chopped 1 tbsp finely grated palm sugar 1½ tbsp each lime juice, fish sauce and rice vinegar ½ slightly underripe pineapple, thinly sliced Flesh of 1 young coconut ½ cup each (loosely packed) mint and coriander 1 red shallot, thinly sliced

Method

  • 01
  • Pound peppercorns with a large mortar and pestle, then transfer to a large bowl. Pound garlic, turmeric, coriander and lemongrass in batches to a medium paste, add to peppercorns along with fish sauce, palm sugar and lime juice, mix well, then add chicken and rub all over to coat, rubbing well into the incisions. Cover and refrigerate overnight to marinate.
  • 02
  • For tamarind sauce, char shallots and garlic over an open flame, turning occasionally, until tender (4-5 minutes for shallots, 2-3 minutes for garlic; or you can put them under a hot grill). Coarsely chop, then pound with a mortar and pestle to a smooth paste. Stir in remaining ingredients, adjust to taste with extra lime juice, fish sauce or sugar and refrigerate until required. Dressing can be made a day or two ahead.
  • 03
  • Heat a coal barbecue to high. Remove chicken from marinade and thread a piece of sugar cane or a thick bamboo skewer through each side (this helps keep it flat and makes it easier to turn during cooking). Barbecue chicken, skin-side down, until golden and slightly charred on the edges (8-10 minutes), then turn and cook until cooked through and juices run clear when chicken is pierced (10-12 minutes).
  • 04
  • Meanwhile, for pineapple and coconut salad, pound chilli, garlic and sugar with a mortar and pestle, then stir in lime juice, fish sauce and vinegar and adjust to taste (it should taste salty, sour, sweet and spicy). Combine pineapple, coconut flesh, mint, coriander and shallot in a large bowl, drizzle with dressing to taste, toss to combine and serve with chicken, tamarind sauce and lime wedges.

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
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 4 people

Drink Suggestion

Full-bodied perfumed white, such as Alsace pinot gris.

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.

×