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.

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.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

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."

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

How to keep your kitchen tidy

The kitchen bench is groaning with appliances that don’t fit under the counter. The top drawer’s crammed with batteries, scissors, spare keys, receipts and string, and will no longer close. Plastic containers never have the right lids, and cooking utensils you know you own are impossible to locate. Sound familiar?

Everyone’s kitchen could do with a design overhaul to make it work more smoothly. The good news is you don’t need a complete renovation (although that would be nice) to get the design-ball rolling. There are tweaks that can be made to your kitchen that will make the space work harder, so you don’t have to. Deep breath.

1. Appliances
There is room in your cupboards for all those pesky appliances; you just need to organise your cupboard space better to fit them. Track your cooking habits over a week and take note of what you use. You’ll notice that there are three or four pots and pans that you use all the time. These should be stacked inside one another and kept in a high-traffic cupboard. The corresponding lids can be stored vertically next to the pots; simply drive two wooden pegs into the cupboard base to keep them in place. Store the pans you use less frequently elsewhere, away from the high-traffic cupboard space. The freed-up under-counter space is now available for your food processor, your blender, your coffee grinder – all those things that were sitting out on your bench top waiting for a better home.

2. Junk
You’ve got one drawer brimming with junk. Admit it. We all do. Rather than trying to get rid of the stuff, embrace it and organise it. You can purchase a rather elegant wooden drawer organiser from Ikea; it has multiple compartments to fit all those odds and ends that end up in the “spare drawer”. Or you can line the drawer with lidless plastic containers of various sizes and then pack all of your stuff separately and neatly into them.

3. Cooking utensils
For the chaos of the utensils drawer, apply the same organising concept you used for your cupboards, and think about what you actually use. If you don’t already have them, buy a knife block and a pretty container to hold high-use utensils – tongs, serving spoons, spatulas – and sit them near the stove on your newly cleared bench top, so that they’re close to hand when you’re cooking. Or attach your utensils to a magnetic strip on the wall closest to where you do most of your prepping. Your utensils drawer will now be emptier, but not completely. Dump everything out and lay down rubber matting (you can find it in hardware stores), then return everything to the drawer in an orderly way. The rubber matting will prevent everything from rolling around.

4. Trays and platters
All that skinny stuff that always seems to be at the bottom of a stack should be stored vertically. To fit out your kitchen for this type of storage, simply install timber dividers in an under-counter cupboard. Make sure you space the timber wide enough so that three platters can fit in each division.

5. Plastic containers
Plastic containers are the odd socks of the kitchen world – you can never find a lid to match a base. Storing them with their lids on is the surest way to guarantee you won’t be drawer-diving for lids. But the more space-friendly way is to stack the containers inside one another and then stack the lids together vertically inside a separate large container.

6. Food storage
If you’re storing food in containers in a drawer, put labels on the lids so you can easily identify what’s in them. And, to simplify prepping time, group like items together in your pantry. Think about the task at hand – making biscuits, for example. Keep all the pantry ingredients for them in the one spot – you could even store them all in an old cake tin. That way, when the urge to make chocolate-chip cookies takes you, all the ingredients are there at your fingertips. And don’t forget to take advantage of the space available on the back of cupboard doors – it’s the perfect place to erect shallow shelves to hold spices, preserves or any number of things.

7. Cleaning products
Most people store their cleaning products under the sink. Rather than taking up this valuable space, consider attaching a rack to the back of the cupboard door to hold dishwashing detergent, sponges and brushes, plus a plastic caddy to hold larger items such as floor cleaner and oven cleaner. The caddy protects the cabinet from leaks and can easily be pulled out for you to scrounge through.

ILLUSTRATION ANTONIA PESENTI

This article was published in the October 2012 issue of Australian Gourmet Traveller.

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...

Adriano Zumbo's Christmas recipes

So you think you know trifle? Think again. Adriano Zumbo tur...

Holiday entertaining recipes

Dare to think outside the box this season with an elegant lu...

David Thompson's Thai recipes

Scholarship and street food come together in David Thompson’...

Strawberry recipes

Sweet, juicy and bursting with flavour, strawberries add a b...

Longrain recipes

It’s been 10 years since Longrain introduced us to big Thai ...

Barbecue recipes

Grab the tongs and novelty apron and fire up your imaginatio...

Fast spring recipes

Fast and fresh food can be ready in just 30 minutes with the...

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This ver...

Recipes inspired by Julia Child

So you can't wait to watch Julie & Julia and don't have a co...

Spanish dessert recipes

The Spanish know exactly how to sweeten the post-prandial de...

Recipes from Spain's Catalonia region

Who better to extol the virtues of this rich Spanish cuisine...

Recipes from Spain's Basque country

Spanning the French and Spanish borders and the fertile land...

Tapas recipes

Small bites of savoury delights and a glass or two of sherry...

Fast Spanish recipes

Put down that packaged meal and step away from the microwave...

Light spring lunches

Spring ingredients sparkle when handled with a little tender...

get the latest news

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

×