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.

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.

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.

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.

Taming the Wilderness

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

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."

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.

The cheat: dumpling wrappers

Pork and chive pot-stickers

Pork and chive pot-stickers

These handy wrappers for dim sum can also do double-duty as stand-ins for fresh pasta to make the likes of ravioli and tortellini.

When you stock up on Asian pantry staples, make sure dumpling wrappers are on the list. They keep in the fridge for about a week, and in the freezer for two months.

By no means should the creative cook constrain themselves to the wrappers' intended use; they're also handy for making filled fresh pasta such as ravioli or tortellini. They're also great coarsely torn and tossed in a sauce of, say, anchovies and herbs as a rag-type pasta dish.

Most dumpling wrappers are water- and flour-based, so they're light with no overpowering flavour. One of our favourites is pot-stickers, but you can also try make the open-faced siu mai dumplings or xiao long bao, Shanghai's famous soup-filled buns. For these, you'll need a gelatine-rich, chilled and set stock, which melts as the dumpling cooks. All great reasons for having a dumpling party, we say.

Artichoke and pecorino tortellini in tomato sauce
Makes 24
Combine 220gm coarsely chopped cooked artichoke hearts in a bowl with 50gm finely grated pecorino and 1 tsp finely chopped thyme, season to taste, then place 1 tsp at the centre of a gow gee wrapper (you'll need 24), brush around edge with water, fold over to form a half-moon, press edges to seal, brush one end with a little water, then pull the ends together and pinch to seal. Repeat with remaining mixture and wrappers. Heat 60ml (¼ cup) extra-virgin olive oil in a pan over medium heat, add 3 thinly shaved garlic cloves and 250gm halved cherry tomatoes, season and sauté, stirring occasionally, until tomatoes break down (4-5 minutes). Add 2 tbsp thyme and 2 tbsp thinly sliced basil, and keep warm. Cook tortellini in a saucepan of boiling water until skins are translucent (2-3 minutes), then drain well, toss through sauce and serve with extra grated pecorino.

Pork and chive pot-stickers (pictured)
Serves 4 as a shared dish
Combine 250gm minced pork with ¼ cup finely chopped chives, 1 tsp soy sauce, ½ tsp sesame oil, ½ tsp cornflour and 10gm finely grated ginger, season to taste with freshly ground white pepper. Working with one gow gee wrapper at a time (you'll need about 20), place 1 tsp pork mixture at the centre, brush edges with water, fold over, then pleat to seal. Place in a single layer in a large pan over high heat with 250ml water and 1 tbsp peanut oil, cover and cook until liquid evaporates and dumplings turn golden on the base (2-3 minutes). Serve with Chinkiang vinegar, ginger, chilli oil and soy sauce.

Ricotta ravioli with sage brown butter
Makes 16
Combine 300gm firm ricotta, 1 lightly beaten egg, 30gm finely grated parmesan, 40gm toasted pine nuts, finely grated rind of ½ lemon and a handful of torn oregano in a bowl and season. Place 1 tbsp mixture at the centre of a square egg pastry wrapper (you need 32 to make 16 ravioli). Brush edges with water, then place another wrapper on top and seal around filling, pressing out air. Repeat with remaining mixture and wrappers. Cook ravioli in a saucepan of salted boiling water until skins are translucent (2-3 minutes), then transfer to plates with a slotted spoon. Heat 100gm diced butter in a hot saucepan until nut-coloured (1-3 minutes), add 20 sage leaves (they'll crisp immediately) then spoon over ravioli. Serve with grated parmesan.

Chicken wontons
Makes 30
Combine 400gm coarsely minced chicken in a bowl with 1 finely chopped spring onion, 3 tsp oyster sauce, 1 tsp soy sauce, ½ tsp each sesame oil and finely grated ginger and season with white pepper. Place a heaped teaspoonful of filling at the centre of each wonton wrapper (you'll need 30), brush edges with water, fold to create a triangle enclosing filling and press to seal. Repeat with remaining mixture and wrappers. Steam or boil wontons until skins are translucent (2-4 minutes), and serve with soy sauce and chilli oil, or in a clear hot chicken broth.

Hot tips
+ To stop dumpling wrappers drying out as you work keep them covered with a damp tea towel, or wrap them in plastic wrap to refrigerate.

+ Dumpling wrappers keep really well frozen, so it's worth buying an extra packet when you're at your local Asian grocer. Just defrost them overnight in the refrigerator.

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...

Fuss-free summer recipes

Fish in a flash, a chilled soup, no-cook meals – check out o...

Fast autumn recipes

Looking for some quick dishes to get you through autumn? We'...

Fast summer recipes

Here's a collection of quick and simple (but no less satisfy...

The cheat: curry paste

Take the hard graft out of pounding your own spice mix and p...

The cheat

Keep a jar or two in the pantry to use with pizza, pasta and...

The cheat

Your stockpot is still in the cupboard and winter has deplet...

The cheat: curry paste

Take the hard graft out of pounding your own spice mix and p...

The cheat

Keep a jar or two in the pantry to use with pizza, pasta and...

The cheat

Your stockpot is still in the cupboard and winter has deplet...

get the latest news

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

×