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Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

Hunter Valley NSW travel guide

Our guide to the best of the region.

Brae

Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

Memphis-style beer-can chicken with potato skins


There's debate over whether the beer here flavours the chicken but its steam sure creates a delicious juicy bird. If you don't have a kettle-style barbecue, a gas barbecue with a lid or an oven will suffice, but you won't get that same smoky flavour.

You'll need

1.6 kg chicken 1½ tbsp Dijon mustard 375 ml can of beer 150 gm apple or pecan wood pieces (see note) To serve: smoked paprika and lemon wedges   Spice rub 1 tbsp brown sugar 1 tbsp smoked paprika 1 tsp each ground cumin, garlic powder and mustard powder ¼ tsp each cayenne pepper and chilli powder   Potato skins 8 small sebago potatoes 30 gm butter, melted 60 gm aged cheddar, coarsely grated 2 tbsp chives, coarsely chopped 125 gm crème fraîche

Method

  • 01
  • For spice rub, combine ingredients with 1 tsp fine salt in a bowl.
  • 02
  • Heat a coal barbecue for indirect grilling to 140C, then add a couple of small pieces of smoking wood (see note). Rinse chicken under cold running water, pat dry with paper towels, then brush all over with mustard. Season chicken inside and out with spice rub, reserving excess. Tip 100ml of beer from the can, add remaining spice rub to the can, then carefully lower chicken onto the beer can so it sits upright with the can in its cavity. Place on the grill, close the lid and cook, topping up coals and wood as necessary, until chicken is cooked through (1 hour 40 minutes to 2 hours; juices should run clear when its thigh is pierced). Set aside to rest for 20 minutes, then remove can.
  • 03
  • For potato skins, preheat oven to 200C, prick potatoes with a fork, then place directly on oven rack and roast until very tender (50-55 minutes). When cool enough to handle, halve potatoes, scoop out flesh (reserve for another use) and brush potato skins with butter, season to taste and place on an oven tray.
  • 04
  • Preheat grill to high, then grill skins, turning once, until golden (4-5 minutes). Turn cut-side up, season to taste, scatter with cheese and continue grilling until golden and melted (3-4 minutes). Top with chives and serve with crème fraîche scattered with paprika, beer-can chicken and lemon wedges.

Note Wood pieces for smoking are available from hardware and barbecue stores. Indirect grilling is cooking away from the heat, using the top rack. It's important to have your coal base well established and glowing before adding the wood.


At A Glance

  • Serves 4 - 6 people
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Signature Collection

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Recipe collections

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2017 Restaurant Guide

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At A Glance

  • Serves 4 - 6 people

Featured in

May 2015

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