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.

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.

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."

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.

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.

Shark Bay Wild Scampi Caviar

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

Puff pastry

With ready-made sheets of pâte feuilletée in your freezer, the likes of pain au chocolat and spring green vol-au-vents are a breeze.

Unless you have a lot of time on your hands, or enjoy the rolling, folding and resting that is part and parcel of making puff pastry, there's a lot to be said for buying one of the excellent frozen puff pastries now available.

The key is to buy butter puff pastry, because puff pastry made with vegetable shortening is pale, insipid and sorely lacking in that wonderful butteriness that typifies real puff pastry.

We recommend Carême puff pastry, but you can always make your own and freeze it in snap-lock bags for making speedy dinners. The only difficulty then is deciding what to make.

Caramelised white chocolate and berry tart
Serves 6-8 (pictured)
Preheat oven to 180C. Melt 250gm finely chopped white chocolate in an ovenproof bowl in the oven, stirring occasionally, until caramelised (25-35 minutes), then set aside. Bring 250ml pouring cream just to the simmer in a saucepan over medium-high heat, pour onto chocolate, stand for a minute, then whisk until smooth and set aside to cool. Roll a 375gm sheet of butter puff pastry on a lightly floured surface to 4mm thick, transfer to an oven tray lined with baking paper, score a 2cm border, then score centre with a fork. Brush with eggwash and bake until golden and cooked (15 minutes). Whisk 200ml pouring cream, 120gm crème fraîche and seeds of a vanilla bean in a bowl until soft peaks form, then fold in half the chocolate mixture. Spread remaining chocolate mixture over tart, then spoon cream mixture over. Top with 250gm hulled and quartered strawberries and 150gm blueberries, dust with icing sugar and serve.

Pain au chocolat
Makes 9
Preheat oven to 180C. Cut a 375gm sheet of butter puff pastry into 9 even rectangles. Working with one at a time and with the shortest side facing you, scatter 30gm coarsely chopped dark chocolate (55% cocoa solids) across the closest end of each. Brush opposite end with eggwash, then roll to enclose. Place on oven trays lined with baking paper and brush tops with more eggwash. Bake until golden and cooked through (10-12 minutes). Serve warm.

Spring green vol-au-vents
Serves 9 as a snack
Preheat oven to 180C. Lightly roll a 375gm sheet of butter puff pastry to 3mm thick. Cut out 4cm rounds, score each with a 3cm cutter to form an inner ring, score centre with a fork, brush with eggwash and bake until golden (10-12 minutes; press with fork if they puff too much), then cool. Blanch 10 asparagus spears, 120gm frozen peas and 100gm sugarsnap peas until bright green (1-2 minutes; see cook's notes p216), drain and refresh. Cut asparagus and sugarsnaps into bite-sized pieces and combine in a bowl with peas, 150gm shredded barbecued chicken, 60gm crème fraîche, ¼ cup finely chopped flat-leaf parsley, 2 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tbsp finely chopped tarragon and finely grated rind and juice of 1 lemon. Season to taste, stir to combine, spoon into vol-au-vents and serve.

Ocean trout en croûte
Serves 4
Preheat oven to 200C. Heat 40gm butter in a frying pan over medium heat, add the thinly sliced white part of a leek and 2 finely chopped garlic cloves and stir until tender (10 minutes). Add 150ml dry white wine, 2 cups firmly packed baby spinach leaves and stir until wilted (2-3 minutes). Season to taste and process in a food processor until finely chopped. Add the finely grated rind and juice of 1 lemon and 1 tbsp finely chopped dill. Spread onto 4 skinless ocean trout fillets (150gm each). Set aside. Roll 375gm butter puff pastry on a lightly floured surface to a 20cm x 30cm rectangle. Cut into 4 rectangles large enough to enclose fish, leaving 1cm at each end. Brush edges with eggwash, top each with a fillet, fold to enclose and place seam-side down on an oven tray. Brush with eggwash, pierce the tops to let steam escape and bake until golden (20-25 minutes). Serve hot with green salad and lemon wedges. 

Hot Tips
+ Ready-rolled pastry sheets defrost more evenly in the refrigerator than at room temperature. They take 4-6 hours to defrost in the refrigerator or about 30 minutes at room temperature.
+ If the pastry gets too warm while you're working with it, pop it back in the fridge to firm up.
+ When you want more compact layers, such as for pastry cases, just roll the pastry lightly.
+ When rolling pastry on a lightly floured surface, brush off excess flour with a pastry brush to prevent pastry from becoming tough.


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

Latest news
On the Pass with Abla Amad
Explainer: wild scampi caviar
GT's Christmas hamper
David Thompson's favourite hot sauce
Our 2016 Christmas issue is out now
Bruce Pascoe’s crowd-funded Indigenous agriculture project
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
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...

The cheat

Whether you’re entertaining on the hop or stuck for a midwee...

Strawberry recipes

Strawberries are delicious on their own, but they really shi...

A-Class Cookies

There are many ways to spin a cookie, let's see just how man...

Honey recipes

Sweet and sticky, and also perfect with many savoury flavour...

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed w...

How to bake with unrefined sugars

In its unrefined state, sugar is much more than a sweetener,...

Dan Lepard talks unrefined sugar

Baking guru Dan Lepard runs us through the ins and outs of u...

Our favourite baked goods from Australia's best bakeries

The cooler months can be dreary, no doubt. Fortunately there...

Winter tart recipes

Tarts are as versatile as they are delicious, and are perfec...

get the latest news

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