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.

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.

What are mantis prawns?

The mantis prawn

The mantis prawn

A rare catch at Sydney's fish markets, mantis prawns have dedicated admirers.

Their various nicknames - prawn-killer, pissing shrimp, sea locust, thumb splitter among them - obviously weren't dreamed up with marketing in mind, but mantis prawns have their dedicated admirers. Chef Chase Kojima, of Sydney's Sokyo and Kiyomi on Queensland's Gold Coast, is a fan and snaps up any mantis prawns Sydney fish supplier Narito Ishii can get his hands on.

"It's traditionally eaten as sushi - you get it live, boil it, peel it, and then roast the shells to make tsume (a sweet teriyaki-style sauce made from soy, mirin, sake and sugar)," says Kojima.

Dan Hong (of Mr Wong and Ms G's) says mantis prawns are only occasionally available in Sydney, as a by-catch of eastern king prawns. "They're very perishable out of the water - only the big ones are worth eating because there's not much meat on them, just a thin strip," says Hong.

Try mantis prawns with our prawn recipes.

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...

How to prepare sea urchin at home

I love sea urchin in restaurants, but I’m a bit daunted by t...

How to pack seafood for short trips

How can I pack seafood to take to the beach house this Easte...

Winter seafood essentials

Even though most of us associate seafood with summer, it’s a...

How to eat caviar

"Press your tongue against the roof of your mouth," the quee...

What to look for when buying seafood

Why does fish in restaurants so often taste better than what...

Fast seafood recipes

Barramundi en papillote, grilled scallops in the shell, and ...

10 fish recipes for Good Friday

Good Friday is for fish. So, from beetroot-cured ocean trout...

Cooking with wine

Not that we need an excuse to crack open a bottle, but these...

Recipes with scallops

Here are 14 fresh takes on these small saltwater clams, from...

Nine ways to dress oysters

From a classic mignonette to a spicy tamarind dressing, top ...

get the latest news

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

×