Barossa Chicken

Step 1: Preheat barbecue/grill on high.

Step 2: Butterfly chicken, using a sharp knife or poultry shears, by cutting down each side of the chickens backbone to remove and then open it and turn breast side up and press down firmly.

Step 3: Cut a few slashes into the flesh of the breasts and legs.

Step 4: Pound cumin in a mortar and pestle and add garlic, salt and pepper and pound to form a paste and then stir in oil and then rub the mixture all over the chicken.

Step 5: To make the dressing, combine wine, raisins and bayh leaves in a medium saucepan and bring to a simmer over medium heat and cook until wine reduces by two-thirds and then set aside.

Step 6: Put garlic in a wide bowl and pour in wine reduction and then add olives, almonds, oranges and oregano and drizzle with oil and stir to combine, then season and then set aside.

Step 7: Put chicken on barbecue grill, skin-side down, and reduce heat to medium and cook for 15 minutes and then turn and cook for a further 10 minutes with barbecue lid closed.

Step 8: Spoon warm dressing over chicken in baking tray and set aside for 5 minutes to allow flavours to infuse.

Step 9: Transfer chicken to a serving platter, along with dressing from the bowl.

Step 10: Drain onion rings, pat dry and then scatter over hot chicken and serve.