The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Best French ciders

Bittersweet apples and traditional techniques give French ciders their own special fizz, writes Max Allen.

I have just picked an apple from a tree. It looks like a normal, old-fashioned apple, with a lovely scarlet stripy blush. I take a bite: my mouth fills with sweet flesh and a rich, heady perfume. Yum. But then a wave of bitterness crashes over my tongue: a raspy, drying astringency, sucking all the saliva into an arid vanishing point of tannin. Crikey. No normal apple, this, then.

The tannic dryness in this Frequin Rouge apple - and dozens of other, similarly bittersweet French varieties - is one of the secrets to the unique character of that country's cider, or cidre, as it's known. Once the apples have been crushed, pressed and fermented, the tannins in the fruit give the cidre its golden colour, full flavours and food-friendly, chewy texture. Traditional French cidre is unlike cider made anywhere else.

Travel through Normandy and Brittany, France's two main cidre regions, and you'll find wild orchards of gnarly apple and pear trees (the fruit of the latter used to make poiré, a drink the English call perry and we call pear cider). You'll find small farms where cidre is still made the old-fashioned way in rustic outbuildings. And you'll find cidre is the drink of choice for connoisseurs of the regions' famous cheeses - Camembert, Pont-l'Évêque and Livarot - and for truck drivers wolfing down platefuls of breakfast Breton galettes.

The local apple varieties are only half the cidre story, though. More than any other cider-producing people, the French have mastered the dark art of "keeving", an unusual fermentation technique that produces naturally sparkling, naturally sweet and rich-tasting cider.

After harvest, the apples are left to mature and soften, sometimes into winter, before being crushed and pressed. The syrupy juice, called the must, is left to start fermenting spontaneously with wild yeasts, and special enzymes are added which cause the pectin in the must to coagulate into a brown gel. The gel forms a thick layer on the surface of the must, buoyed by the bubbles of fermentation - the gel layer is called the "chapeau brun" or brown hat - leaving clear, golden liquid beneath.

The clear must is pumped into barrels and, because most of the yeasts and nutrients were trapped in the chapeau brun, the cidre ferments slowly over many months, before being bottled in thick, Champagne-style bottles. This slow, nutrient-starved, low-yeast keeving process means traditional cidre - and poiré - often has a low alcohol content (most of the bottles recommended below are between three and five per cent), natural residual sweetness and a gentle foaming fizz as a result of finishing ferment in bottle.

Though many of the best cidres and poirés are made in small quantities, thanks to a few Australian wine and spirit importers, some are several available here.

Some, like those of Victor Gontier in Normandy and Manoir du Kinkiz in Brittany, are at the more "agricultural" end of the flavour spectrum, with more than a hint of barnyard and a fair whack of that raspy tannin, but I find these flavours go well with the region's more powerful cheeses, and are sensational with roast pork. Some, though, are refined: Domaine Dupont's Réserve, aged in old Calvados barrels before bottling, is appley and complex; and ex-sommelier turned cult cider-maker Eric Bordelet produces cidres that express as much terroir-derived mineral tang on the tongue as a top grower's Champagne.

Five of the best French ciders
Julien Frémont Cidre Brut Par Nature, Normandy, $24
This naturally fermented cider is a good introduction to the traditional Normandy style: pale golden colour, lively fizz, rich apple juiciness and a tangy, dry finish. 

Victor Gontier Cidre Bouché, Normandy, $23
One for lovers of rustic farmhouse cider - it smells and tastes like a big pile of apples left to soften in an old barn. Heady, intense and chewy. I love it. 

Manoir du Kinkiz Cornouaille, Brittany, $23
Beautiful deep golden colour and crammed with semi-sweet, bruised-apple flavours, this finishes with a distinctive spicy, slightly farmyardy perfume. 

2012 Domaine Dupont Cidre Reserve, Normandy, $30
The six months spent in old Calvados barrels before bottling add an extra layer of warm, heady perfume and a lick of alcohol to this complex, off-dry cider. 

2013 Eric Bordelet Poiré Granit, Normandy, $50
Made from ancient pear trees grown in stony soil, this is simply one of France's most refined, exquisitely perfumed and delicious drinks. Worth every cent. 

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Royal Mail Hotel unveils $2.8 million cellar
02.12.2016
El Diablo
02.12.2016
The Everleigh's summer of cocktails
01.12.2016
Top drops: November 2016
22.11.2016
Four Pillars’ Australian Christmas Gin
21.11.2016
Dion Lee delves into wine bottle design
17.11.2016
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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

You might also like...

Jennifer Hawkins Sesion tequila

Tequila is the new black. At least it is for Jennifer Hawkin...

Australian sour beers

Craft brewing in Australia is hitting a sour note, and that’...

Original Sin's Grande Bellezza

A fresh, bright Italian-accented sundowner.

Short restaurant wine lists

Small is the order of the day in restaurants, with tight win...

Mitch Monaghan, Nespresso

We caught up with Nespresso Australia and New Zealand coffee...

Signature Drink: The Baxter Inn’s Charlestown

Grab the mink and the fedora – this Baxter cocktail means bu...

Game up your G&Ts with a Distiller’s Strength Gin

Is this the year of gin going where no botanicals have gone ...

Signature drinks

Thirty of our favourite drinks from Australia's best bars an...

Hot 100 2015 - Drinks

The world is getting hotter and we’re not talking about glob...

Mover, shaker

The best thing you can take to a party, according to cocktai...

How to improve your wine-tasting ability

Drinking wine is more than a matter of taste, writes Max All...

Best Australian red wines for drinking now

Australians are getting a taste for thirst-quenching reds ma...

Best Australian gins

The local gin craze is in full swing. Max Allen taste-tests ...

The art of the cocktail list

In our inaugural Cocktail List of the Year awards, GT cockta...

The Gin Garden's Southside

Looking for a new summer drink? The search is over.

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×