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.

Duck and pork terrine with pickled cherries


You'll need

1 Muscovy duck breast, finely chopped 400 gm coarsely minced pork shoulder (see note) 200 gm chicken livers, cleaned and finely chopped 175 gm coarsely minced pork back fat (see note) 50 gm pistachios ½ each orange and lemon, finely grated rind only 1 tbsp finely chopped thyme 2 tsp quatre-épices (see note) ¼ tsp ground white pepper 25 ml Cognac or brandy 20 gm sea salt 10 rashers streaky bacon, rind removed To serve: crusty bread   Pickled cherries 500 ml (2 cups) red wine vinegar 400 gm caster sugar 5 star anise 2 cinnamon quills 2 fresh bay leaves 1 tbsp black peppercorns 1 tsp cloves 500 gm morello cherries, washed and stalks trimmed to 2cm

Method

  • 01
  • For pickled cherries, combine all ingredients, except cherries, and 100ml water in a saucepan. Bring to the boil, reduce heat to low and simmer to infuse (8-10 minutes). Pack cherries into 1.5 litre-capacity sterilised jars and pour over hot pickling liquid. Seal with lids, invert until cooled to room temperature (this helps to pressurise the seals), then stand in a cool dark place or refrigerate until pickled to taste (2-3 weeks for best results). Makes 1 litre.
  • 02
  • Combine all ingredients except bacon in a bowl, mix thoroughly with hands, cover with plastic and refrigerate for 1 hour to marinate.
  • 03
  • Preheat oven to 160C. Butter a 22cm x 12cm terrine mould and line with bacon, overlapping slightly and allowing to hang over sides of terrine. Spoon in mince mixture and press down to expel air pockets. Fold over bacon, place a double layer of baking paper on top, pressing down, cover with a double layer of aluminium foil and press to seal edges. Place in a roasting pan and fill with enough hot water to come halfway up sides of mould. Transfer carefully to oven and cook until terrine is just cooked through and internal temperature reaches 70-72C when tested with a meat thermometer (1-1½ hours). Remove from pan and stand for 10 minutes, then weight using a snug-fitting lid, oven tray and food cans and refrigerate for 1-2 days. To serve, briefly dip terrine into hot water and invert onto a board, thickly slice and serve with crusty bread and pickled cherries.
Note If you don’t have a mincer, ask your butcher to prepare the minced pork for you in advance. For quatre-épices, finely grind 1 cinnamon quill, 2 tsp allspice and half a nutmeg in a spice grinder. Alternatively, quatre-épices is available from Herbie’s Spices.

At A Glance

  • Serves 8 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 8 people

Drink Suggestion

Marcel Deiss Pinot Blanc or Kiltynane Estate Pinot Noir.

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.

×