Chef Mark Olive uses local native spices and fruits from the Daintree to create sweet, tropical flavours in this delicious dish. "This fruity, fragrant chicken dish is a riot of colour and flavour. It means you can have quite a flamboyant wine up next to it. This is the perfect excuse to don your most outrageous cuffs and reach for a Gewurztraminer. Made famous by the wines of Alsace and northern Italy, it is naturally floral and fragrant and can be dry or sweet. I would suggest a spicy, floral but dry, wine for this dish, as it will pair nicely with the quandong and rosella sauce, without overpowering the chicken. The Delatite has broad, exotic fruit flavours and plenty of spice, with a nice lick of acidity to leave you with a crisp, dry finish." - Dan Coward
- 100 ml rosella flowers and syrup
- 60 g dried quandongs, rehydrated
- 1 chicken breast
- 1 small bunch silverbeet
- 50 ml coconut oil
- 4 asparagus spears
- 30 g butter
- 1 tsp lemon myrtle
- 1 tsp native thyme
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink Delatite Dead Man’s Hill Gewürztraminer 2011, Upper Goulburn, Vic
In a saucepan, add the rosella flower syrup and quandongs. Simmer until reduced and sticky.
Roll out a long piece of cling wrap over your cutting board. Butterfly cut your chicken breast and lay out on the plastic. Cover with another sheet of cling wrap. Gently flatten out with a mallet as you don’t want to break the chicken breast.
Spread out the cooled, reduced rosella flowers and quandongs on the flattened chicken breast, (setting aside some for the presentation) and roll into a cylinder. Tie both ends of the plastic wrap and place in the fridge overnight to firm up.
On a hot barbecue grill plate, sear the unwrapped chicken breast. Cover and let it cook right through.
On the flat hotplate, quickly sauté the silverbeet in the coconut oil.
Sauté the asparagus with the butter, lemon myrtle and native thyme.
To serve, heap the silverbeet and asparagus on a plate. Diagonally cut the roulade and place on top. Drizzle with the remaining syrup.