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.

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."

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.

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.

Humble pie

Pizza in Italy is good, like I get it. I liked it. It's good. But, if I can be brutally honest with you, my fellow obsessive food nerds, it just didn't make me as happy as cheap-Tuesday, home-delivered barbecue chicken pizza on the couch. I know this might reveal me to be a bogan at the table, but hand-on-my-heart, people, I'm not that guy, honest. I'm quite particular about food. I tend to correct waiters' pronunciations ("It's py-ay-ya, not py-ell-a.") and when my boyfriend reveals to me that he doesn't know what tiramisù is and that he likes to put mashed potato in a salad, it makes me quite uncomfortable. I just have a soft spot for a certain type of pizza.

I like an even spread of toppings. I like thick base. I love it when a crappy pizza place has a "gourmet" menu with a Mexican pizza, or, better still, a "Raj".

I know I should be more interested in beautiful local buffalo mozzarella scattered rustically yet artistically on a thin, woodfired base but I just can't find that as exciting as being able to add a hot-dog-stuffed crust for three bucks.

I feel bad for Italian food. The greatest thing about it is that it's simple, fresh, unpretentious and it tastes like what it's made of. It shows so much restraint and the world just loves it. So we took it and added to it - we pimped it out. We added more cheese and thicker bases and pushed the boundaries of how many different types of animal we can fit on top. We turned it into trash - marvellous trash.

It's not my fault. Too many happy childhood memories revolve around pizza. My first proper birthday party was at all-you-can-eat Pizza Hut. (Do the proper Huts still exist? The last one I knew of was in Surfers Paradise but I think maybe even they quit them.) We filled our friend's bottomless soft drink with chilli and he drank it to be cool and then he vomited. I had my first kiss at a pizza party.

The best day of the week at high school was Thursday, because it was the day the tuckshop ordered in heaps of pizza for lunch. It always blew my mind that this was allowed. Did anyone else have this? Or was my school the only one where the school captain stuck to their core promises?

When I was 19 there was a pizza-slice place in the Valley in Brisbane that we used to think was the most spectacular pizza ever, until I had a slice sober one day and realised they tricked us. But I still eat there every time I'm pissy and in the area.

None of my favourite pizze would pass muster in Italy. I was obsessed with the massive slices in New York that were impossible to eat. I lost my s*** when I found out Scotland will deep-fry it for you. I even preferred the rubbish pizza I ate in Thailand after my friend exclaimed, "I can't eat another freakin' papaya salad!"

It was squidgy with too much barbecue sauce and the cheese was bouncy, but while eating it I met a dreamy German boy who let me kiss him. Context is everything.

So when my boyfriend (the same one who shouldn't be allowed near the salad spoons and the spuds) rants about how rubbish the pizza is in Italy - "There were hardly any toppings! They just gave me one big slice of ham. How lazy are they that they won't chop the ham up and spread it around?" - I say to him, "I love the pizza there. I think less is more. It's such delicious produce. Also, I think it was probably prosciutto." But I secretly agree with him.

PS: My publicist was hoping in this article I would mention my new drama/comedy series, Please Like Me. I'm not very good at sneaking in promo, though. Please watch it, maybe with a pizza, on ABC2 on Thursdays at 9:30pm, or pick it up on DVD from 4 April so everything feels relevant.

Josh will be performing his brand new stand-up show, Douchebag, at the Melbourne Comedy Festival from 28 March to 21 April. Visit comedyfestival.com.au for details.

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...

Pasta recipes

Say “Ciao!” to our collection of pasta recipes – from fettu...

Roman recipes

Can’t make the trip to Rome just yet? Get a taste of the Ete...

Italian recipes

Pasta, poultry, desserts for sultry weather – we’re dining I...

Gnocchi recipes

Switch up your usual go-to pasta dish with soft, pillowy gno...

How to make great meatballs

Meatballs – how do you strike the right balance of flavour a...

get the latest news

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

×