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.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

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."

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

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.

Chorizo and oregano rolled chicken


You'll need

400 gm kipfler potatoes, scrubbed and halved lengthways 3 Spanish onions 1 head of garlic, cloves separated 100 ml olive oil 1 dried chorizo, skin removed, finely chopped 100 gm coarse fresh breadcrumbs 2 tbsp coarsely chopped oregano 1 lemon, finely grated rind and juice only 1 egg 1 boned chicken 2 tbsp sherry vinegar 125 ml (½ cup) chicken stock

Method

  • 01
  • Preheat oven to 200C. Cook potatoes in a large saucepan of boiling salted water until par-cooked (7-8 minutes). Drain and set aside.
  • 02
  • Meanwhile, finely chop 1 onion and 1 garlic clove. Heat 2 tbsp oil in a small saucepan over medium heat. Add chopped onion and garlic and cook until soft (4-5 minutes). Transfer to a bowl, add chorizo, breadcrumbs, oregano, lemon rind and egg, season generously to taste and, using your hands, combine well.
  • 03
  • Place boned chicken, skin-side down and with shortest side facing you, on a clean work surface. Spread over chorizo mixture, then roll away from you into a tight sausage shape. Secure at intervals with kitchen string, season to taste and set aside.
  • 04
  • Cut remaining onions into wedges and combine with reserved potatoes, remaining garlic cloves, vinegar and 2 tbsp olive oil in a small roasting pan. Pour over lemon juice and stock and season to taste. Place chicken on top, drizzle with remaining oil and roast until golden (40-45 minutes). Serve rolled chicken thickly sliced with pan vegetables and juices.

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

Featured in

Aug 2008

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.

×