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.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Taming the Wilderness

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

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.

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.

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.

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.

July

Stephanie Alexander braves the chilly winds to tend her herbs and admire the camellias' generous blooms.

The daphne bushes are at budburst. Since I replaced the dense, dark tecoma hedge behind them, the plants have flourished. Their new background is six olive trees that are just a silvery suggestion of what they'll become, but in the meantime the sunshine filters through the trellising and the daphne has romped ahead. Soon I'll be able to pick bunches of its exquisitely scented flowers, the only pruning it needs.

There's not a lot flowering elsewhere, although I mustn't forget the charm of the pale-blue parma violets that make such a pretty ground cover, and the Fuji-no-mine camellias. My camellias are in the side garden and I sometimes almost forget they're there, until I go to collect the mulch bins and am struck by the richness and generosity of their blooms. Most other colour has left the trees, mine and the others in the street. It's all falling leaves, bare boughs and chilly winds. I feel disloyal because I've forgotten to mention the beautiful hellebores, often called winter roses. They shyly hide their pretty faces until one tips the flower to get a better look. They're so beautiful and the many hybrid cultivars come in purple, magenta and blue-black as well as the better-known green, cream and rose-pink.

I have to admit failure with the persimmon tree. It died. I'll order another and promise to take better care of it should we have another hot summer.

Everything slows down in winter.

Even my amazing capsicum and chilli bushes have decided to shut down. I picked the last of the chillies, made a string of them and hung it under the eaves. I hope they dry rather than rot. If I had one of those dehydrators I suppose I could hurry up the process. I've also made a bottle of chilli oil following the recipe in The Cook's Companion, and will try it tonight drizzled over a baked King George whiting.

I still have carrots, broccoli, spinach, leeks, some salad greens, and the faithful hardy herbs of rosemary and thyme. I'm planning to plant another lot of sprouting broccoli now that the white cabbage moth seems to have passed. Hopefully there will be fewer caterpillars to watch out for.

The broad beans climb higher each day and the handsome globe artichokes are thrusting out their huge leaves. This year my sage has been magnificent. I grew it in one of the boxes rather than in the ground, and it seems to have preferred this spot. I've been able to crisp whole bunches rather than single leaves - they're so delicious on fish or chicken. The snow peas are creeping up the trellis in the front garden, but it must be said that the Chelsea sweet peas are faster growers and have almost reached the top of the supports.

My gardener edged the front beds with strawberries on one side and baby turnips on the other. The strawberries need several months to grow, but the turnips are nearly ready for a harvest. They are so good when they're small, and can be braised in a buttered pan with a little stock, or tumbled into the roasting pan with a chicken half an hour before it's cooked. I don't bother to peel them, but I do give them a good scrub.

It was quite hard work shelling my raspy Sicilian madamola beans, but they made a lovely soupe au pistou, a French soup similar to Italy's minestrone. The French soup has green beans, zucchini, a dollop of pesto (known as pistou) and grated Gruyère. Minestrone has plenty of dark-green Tuscan kale and is usually finished with a drizzle of the best extra-virgin olive oil and grated parmesan (a parmesan rind may be simmered in the soup too). I enjoy both soups, but this time I just happened to have the last of the basil leaves to make the pistou.

I was recently involved in Perth's annual Garden Week - what a joy it was. On display was Western Australia's spectacular flora. The orange banksia flowers were a delightful and dramatic street planting. There were so many great shrubs and trees I wanted to take home with me: the desert lime, for instance, and the grass trees. Every year I promise myself a holiday during peak wildflower season. This pleasure is still to come.

While in Perth, I hosted demonstrations by students from three schools that run the Stephanie Alexander Kitchen Garden Program: Singleton Primary School, Comet Bay Primary School and East Fremantle Primary School. The students grilled slices of sourdough. They rubbed them with garlic, then spread each slice with goat's cheese. They topped half with sautéed silverbeet, mushroom and amaretti crumbs, and the remainder with sautéed zucchini, zucchini flowers and preserved lemon.

Each student cooked with confidence and competence, unfazed by the elaborate state-of-the-art barbecue range provided for them. They sliced their creations and the samples disappeared in a trice.

That's it from me for another month. Stay warm.

More info

For more information, visit stephaniealexander.com.au and kitchengardenfoundation.org.au.

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...

December

Stephanie Alexander has hauled her Christmas tree in from th...

January

Stephanie Alexander takes the Kitchen Garden Foundation stor...

February

As Stephanie Alexander heads off on holiday with hungry kids...

March

A pesky possum has managed to outsmart Stephanie Alexander y...

April

The pomegranate tree is in flower and the sweet peas have be...

May

Stephanie Alexander’s garden has kept her busy this month – ...

June

As the days become short and the evenings turn cold, Stephan...

December

Stephanie Alexander has hauled her Christmas tree in from th...

January

Stephanie Alexander takes the Kitchen Garden Foundation stor...

February

As Stephanie Alexander heads off on holiday with hungry kids...

March

A pesky possum has managed to outsmart Stephanie Alexander y...

April

The pomegranate tree is in flower and the sweet peas have be...

May

Stephanie Alexander’s garden has kept her busy this month – ...

June

As the days become short and the evenings turn cold, Stephan...

December

Stephanie Alexander has hauled her Christmas tree in from th...

get the latest news

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

×