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.

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.

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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

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."

Christmas suppliers

What’s under the tree might be more about the giving than the receiving, but on the table, it’s the careful ordering that’s half the battle won. The better the product you start with, the less you have to worry about doing to it, so take a leaf from our shopping list and buy yourself some more time at the beach, in the pool or just kicking back on the couch. If you’re keen to avoid disappointment, get your orders in the Friday before the big day at the very latest, and in early December to be really safe. Here are a few of our hot picks.

Happy hams and turkeys
One of the most attractive offers this year is from boutique Sydney providore Feather and Bone. Not only is their ham made from the best Melanda Park free-range pork (bone-in or easy-carve), you can also get yourself a calico drawstring bag printed with the legend “This little piggy ranged freely with family and friends, without needing drugs or chemicals to be happy and healthy,” just to drive the organic message home. They’re also doing organic Sunforest turkeys, raised in the Byron Bay hinterland.

Twenty-six flavours of ham
Barossa Fine Foods’s Franz Knoll picked up the grand prize at the Australian Meat Industry Council Awards in September for his Heritage Ham, just one of a range of 26 different styles they make.

Suckling pig hams
Speaking of South Australia, a smaller ham, and definitely one for the connoisseur, Saskia Beer’s Black Pig line is available from Brisbane’s Black Pearl Epicure, among other quality food shops and delis around the country. And Black Pearl, as the name suggests, is the one-stop shop for all your caviar needs in the sunshine state.

A really large smoked salmon
Do you fancy a whole hot-smoked salmon as a cool centrepiece to your seafood extravaganza? A buffet-sized 2.5kg fish from Brisbane’s Samie’s Girl feeds about eight people. (07) 3131 4120

Or a lot of Petuna Ocean trout
Tetsuya’s favourite fish from Macquarie Harbour in Tasmania is available in whole sides from Griffith Butchery, Canberra’s favourite meat specialist, pin-boned and smoked to resemble a fine, fine ham of the sea.

Beef to put ham and turkey to shame
Everyone’s favourite new butchery, Victor Churchill, has a dazzling line of raw, partly prepped and ready-to-eat options that run the gamut from standing rib roasts of Rangers Valley beef or Berkshire pork, to stuffed and trussed Thirlmere turkeys, to turkey and foie gras terrines and ready-glazed kurobuta hams. (02) 9328 0402

Butcher-assisted stuffing
Yep, talk to the guys at Donati’s and they’ll put your stuffing into their rolled pork leg or loin and tie up the lot ready to roast. They’re also carrying young female turkeys from Numurkah. (03) 9347 4948

Gooey mango trifle
Jocelyn Hancock has sold up but Jocelyn’s Provisions is still the Brisbane pit-stop for star-topped mince pies, trad Christmas cakes topped with pecans and cherries, stollen, or fab gooey mango trifle. (07) 3852 3799

White Rocks veal
Just for something different, along with Linley Valley hams, dorper lambs from Corrigin and scores of other organic and otherwise impressive goodies from Vince Garreffa and the team at Mondo Di Carne in Perth. All products carry detailed ingredient listings right down to the stuffings.

Pick-your-own cherries
Fresh cherries are a timely seasonal Christmas treat, and you can head into the Adelaide Hills to pick your own at orchards identified on the Cherry Map from cherriessa.com.au. Otherwise, Stella Creek Cherry Orchard sells from its shed door daily.

Brigitte’s fig and almond panforte
Plus Gianni’s extra-virgin olive oil from the Mornington Peninsula, a delicate Chinese tea from David Thompson, Pennyweight’s organic fortified white wine, some of Uncle Wilfried’s honey from the Strzelecki Ranges, and a host of other things made or chosen with care by our In Season columnist and her crew at Melbourne’s Gertrude Street Enoteca.

WORDS PAT NOURSE ADDITIONAL REPORTING MONIQUE LANE AND KERRYN BURGESS PHOTOGRAPHY CHRIS CHEN

This article is from the December 2009 issue of Australian Gourmet Traveller magazine.

Newsletter

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

Latest news
Explainer: wild scampi caviar
30.11.2016
GT's Christmas hamper
29.11.2016
David Thompson's favourite hot sauce
28.11.2016
Our 2016 Christmas issue is out now
28.11.2016
Bruce Pascoe’s crowd-funded Indigenous agriculture project
27.11.2016
Where to start with French beef cuts
18.11.2016
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...

Italian breakfast recipes

The flavours of the old country meet Australian cafe panache...

Pizza recipes

Mmm, pizza… Rustic tradition and contemporary thinking meet ...

Chef's spaghetti Bolognese recipes: L to Z

We quizzed the best kitchen talents on their secrets to the ...

Chef's spaghetti Bolognese recipes: B to K

We quizzed the best kitchen talents on their secrets to the ...

Mother's Day recipes

Mum deserves nothing but the best, so why don't you make her...

Easter recipes

Hot cross buns, a whole lot of lamb, some chocolate treats (...

Classic Italian recipes

From spaghetti Bolognese to lasagne and tiramisu to panna co...

Easter lunch recipes

With the cooler autumn weather, heartier flavours begin to e...

Cupcake recipes

Scaled down to little more than a mouthful, tiny cakes take ...

Thomas Keller's sandwich recipes

America's most famous chef takes the smarts and good taste t...

Grilling recipes

Dust off the tongs, fire up the barbecue, and get grilling w...

Neil Perry's Spice Temple recipes

At his new Spice Temple, Neil Perry calls on the more exotic...

Pickle and preserve recipes

When it comes to last-minute entertaining, a lovingly made p...

15 (shameless) chocolate recipes

Mousse, souffle, mud cake and more... welcome to the dark si...

Coconut recipes

There's nothing like a coconut to put you in a tropical mood...

get the latest news

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

×