The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

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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."

Shark Bay Wild Scampi Caviar

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

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.

Jelly dilemma

I would love to make your Mascarpone and Coconut Cake with Mango Jelly but I am unable to find titanium strength gelatine. Can gold strength (which I have) be substituted with titanium strength?
By Leanne

Lisa Featherby, Gourmet Traveller Food Editor, writes:

"The business of gelatine has left a lot of people confused and frustrated recently.

Gelatine comes in many different grades of leaf as well as powdered, and although you would think each company producing it would make each grade of leaf or powder to a set weight or setting ability, this is not the case.

The best advice is to use the strength of gelatine recommended in the recipe. If you can only get your hands on a different type, then I suggest following the instructions given on the packet - as most packaging has information on how much liquid each leaf or teaspoon of powdered gelatine will set.

Another good reference comes from Stephanie Alexander’s book, The Cook's Companion (latest edition), where she states that through her testing she found 1 leaf of titanium set 1 cup of liquid, whereas it took 3 leaves of gold strength to do the same. There is no guarantee this will work for you, though, so be prepared as it may just be a case of trial and error on your behalf. One last thing to consider is that varied thickness and viscosity of any liquid you are setting may need different levels of gelatine to produce the right texture in the end result. For instance, the mascarpone mousse in the recipe mentioned requires less gelatine than the mango jelly layer due to its thickness.

Good luck and hope it all gels!"

 

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