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.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

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.

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.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

What is pouring cream?

What is 'pouring cream' - is it pure cream with 45% fat or does it contain gelatine? Your magazine seems to use this term quite a lot but context does not help me!
By Anne Gaides
Lisa Featherby, Gourmet Traveller Food Editor, writes:
There is much debate about how cream should be classified, especially when it comes in so many forms. When testing and developing our recipes at Gourmet Traveller, we like to place creams into four categories; pouring cream, heavy cream (45%), double cream and thickened cream. Most creams are likely to be differentiated by their fat content, except thickened cream which always has the addition of gelatine to act as a stabiliser. The higher the fat content of a cream, the thicker the consistency. When we specify pouring cream - which has a fat content of only 35% and the lowest cream fat to milk ratio - it is of a pouring consistency. Heavy cream, which we also note as being 45%, is what many chefs call double cream but, as there is only one brand that sell this cream commercially, we call it heavy cream (45%). Just to confuse the situatution further, the reason we state heavy cream and then put the fat content only on this cream is that it is packaged as pure cream, which some 35% creams are also sold as. And in reality, pure cream really should be double cream since it has the highest fat percentage and is therefore the purest. Double cream has a fat percentage of anything higher than 50% and is usually a very thick cream, which can only be scooped. It is best used to serve as an accompaniment and not nescessarily good to cook with. The cream fat is usually marked on the ingredient section of the packaged label of all creams, and this is the best guide to go by instead of what each company specifies their cream to be.
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...

Blame the flame

Chef Lennox Hastie worked the coals at Spain’s famed Etxebar...

Prepared chestnuts

A fresh chestnut is a hard nut to crack, so we’re lucky, the...

Home-dried herbs

I’ve got a surplus of herbs in the garden; how do I get the ...

How to carve a jack-o'-lantern

We ask three American chefs to share their pumpkin carving s...

How to grow chillies

This is the time of year for vegetables that like it hot and...

How to grow garlic

Garlic has a long growing time, but low maintenance and fres...

How to grow broccoli

Broccoli is the most prolific member of the brassica family ...

How to pickle fruit and vegetables

I’m keen to get in on this pickling thing. Where’s a good pl...

How to plant broad beans

Plant broad beans now, when the weather is cool, and they’ll...

How to cook wagyu

I’ve been noticing restaurant-grade wagyu in good butcher’s ...

Classic Sunday roast ideas

What’s the key to nailing a really good classic Sunday roast...

Quick meals with chilli bean paste

This handy Chinese condiment is a sure-fire speedy way of ad...

What is Buddha’s hand?

This freakishly shaped fruit, aka fingered citron, hails fro...

Best meat for big parties

What can you suggest that’s low maintenance and high impact ...

How to grow your own strawberries

A real ace of the garden, strawberries may require attention...

get the latest news

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

×