Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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"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."
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Gourmet Traveller hits the road this month, cooking up three
original dishes inspired by ingredients from the Coles Finest
Inspired by delicious Australian products from the Coles Finest range, Gourmet Traveller's food editors have created three smart snacks perfect for the party season - and you can sample them for free this month in Sydney and Melbourne. Tasmanian hot- and cold-smoked salmon, cured in Demerara sugar and beech wood-smoked, is the star of a delicate salad of shaved fennel, peas and buttermilk dressing. Coles Finest free-range leg ham is a winner atop char-grilled sourdough with apple slaw and mustard dressing. Finally, think food truck, think doughnuts. GT's sugar-dusted numbers are offered three ways: filled with Coles Finest blood-orange marmalade, raspberry jam or red-gum honey. Don't miss the opportunity to taste all these snacks with our compliments when the Coles Finest Food Truck comes to Sydney and Melbourne.
Smoked salmon with shaved fennel and buttermilk dressing
(pictured above, bottom left)
Coles Finest Tasmanian smoked salmon comes in two delicious varieties: the cold-smoked is cured in Australian sea salt and Demerara sugar, then smoked slowly with mountain ash and beech wood; while the hot-smoked is glazed with Tasmanian leatherwood honey, then hot-smoked with mountain ash and beech wood. We've created a salad to celebrate the sweet, smoky flavour and fine texture of both products.
Char-grilled sourdough with triple-smoked ham, apple slaw and mustard dressing (pictured above, bottom right)
Coles Finest leg ham begins with the finest free-range pork, which is cured with Mount Zero pink salt and a special blend of spices, then smoked over beechwood. In Sydney and Melbourne this month, we're serving it thinly shaved on char-grilled sourdough with mustard dressing and a crisp and tangy apple slaw.
Sugared doughnuts, done three ways: filled with Coles Finest jam, marmalade or honey (pictured above, top left)
It's impossible to stop at one of these yeast-raised, sugary beauties, so order them by the half-dozen in Sydney or Melbourne this month. Choose your favourite filling from tart raspberry jam, limited-edition blood-orange marmalade, or native red-gum honey. After all, what's a food truck without doughnuts?
Food truck locations
The Coles Finest Food Truck, brought to you by Gourmet Traveller, hits the streets of Sydney and Melbourne with these complimentary dishes in December.
Tuesday, 3 December; 11-3pm; Metcalfe Park, Trouton Place, Pyrmont
Wednesday, 4 December; 11-3pm; Ultimo Pedestrian Network, Ultimo (behind ABC building)
Thursday, 5 December; 11-3pm; Parramatta Church St Mall (next to Parramatta Town Hall)
Friday, 6 December; 11-3pm; Overseas Passenger Terminal,
Circular Quay (between Cruise Bar and MCA)
Thursday, 12 December; 11-3pm; Southbank Spillway (Crown side of the bridge)
Friday, 13 December; 11-3pm; Federation Square, Swanston Street
Saturday, 14 December; 11-3pm; Luna Park Forecourt (near corner of Acland St and Carlisle St)
Sunday, 15 December; 11-3pm; Pier Lawn, St Kilda (directly opposite St Kilda Pier)
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