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.

Shark Bay Wild Scampi Caviar

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

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.

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.

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."

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.

Roasted hapuku with crushed peas and garlic


You'll need

200 ml clarified butter (see note) 1.2 kg piece of hapuku fillet, cut into 6 portions, skin on and pin boned   Crushed peas 100 gm butter 600 gm podded peas (about 1kg unpodded) 200 ml fish stock 6 cloves roasted garlic (see note)

Method

  • 01
  • Preheat oven to 200C. Heat clarified butter in a cast-iron frying pan over high heat until a heat haze appears. Add hapuku skin-side down and cook, pressing down with fingers for the first 30 seconds, for 2 minutes, then roast in oven for 6-7 minutes or until almost cooked. Remove from oven and rest for 3 minutes to finish cooking.
  • 02
  • For crushed peas, melt butter in a saucepan, add peas and stir over medium heat for 1-2 minutes or until peas change colour. Add fish stock and roasted garlic, bring to the boil, then remove pan from heat. Using a hand-held blender or food processor, pulse peas until coarsely crushed and season to taste with sea salt and freshly ground black pepper.
  • 03
  • To serve, spoon peas onto plates, top with hapuku, sprinkle with sea salt and serve immediately.
Note For clarified butter, melt cold cubed butter, pour into a jug, stand, skim surface, then pour off clear butter and reserve, discarding the milk fat - 250gm of butter will make about 200gm of clarified butter. For roasted garlic, wrap a head of garlic in aluminium foil and roast at 200C for 30 minutes or until tender. When cool, squeeze garlic from skins. Store unused garlic under a layer of oil in a jar for up to 2 weeks.

At A Glance

  • Serves 6 people
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

At A Glance

  • Serves 6 people

Drink Suggestion

Barrel-aged semillon sauvignon blanc.

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

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

×