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."

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.

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.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

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."

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.

World's Best Chefs Talks

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

Salsa verde chicken


A rolled, boned chicken certainly makes things easier in the carving department come Christmas lunch. It's a satisfying job to tackle yourself, but by all means ask your butcher to perform the task to make life easier.

You'll need

1.2 kg small waxy potatoes (such as kipfler, Dutch cream or pink eyes), scrubbed 1.8 kg chicken, boned 2 whole preserved lemons, flesh discarded and skin rinsed and finely chopped For drizzling: olive oil   Salsa verde 50 gm (2½ cups) flat-leaf parsley 30 gm (2 cups) mint 18 gm (½ cup) rosemary 4 garlic cloves, peeled 4 anchovy fillets 2 tbsp small salted capers, rinsed 2 tsp red wine vinegar 1 tbsp lemon juice 60 ml (¼ cup) extra-virgin olive oil

Method

  • 01
  • For salsa verde, combine herbs, garlic, anchovies and capers in a mortar and pound to a coarse paste. Stir in red wine vinegar, lemon juice and olive oil and season to taste.
  • 02
  • Place potatoes in a large saucepan, cover with cold water, add a pinch of salt, bring to a simmer over medium heat and cook until tender (15-20 minutes). Drain and halve lengthways.
  • 03
  • Preheat oven to 200C. Place chicken skin-side down and spread half the salsa verde over the flesh (reserve remaining). Scatter preserved lemon over the top and roll lengthways to enclose filling. Secure with kitchen twine at 5cm intervals.
  • 04
  • Place in a roasting pan, drizzle with olive oil, season and roast until golden brown and just cooked (35-40 minutes). Rest, loosely covered, for 10 minutes, then cut into thick slices and serve with potatoes and remaining salsa verde and drizzle with pan juices.

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
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 6 people

Drink Suggestion

Barrel-matured sauvignon blanc.

Featured in

Dec 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.

×