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.

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.

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.

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.

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."

Strawberries with chilled spiced wine, yoghurt sorbet and shortcake


You'll need

750 ml sparkling shiraz 190 gm caster sugar Peeled rind and juice of 1 orange and 1 lemon 2 cinnamon quills 2 star anise 3 punnets strawberries (about 750gm), hulled To serve: crushed honeycomb (optional)   Yoghurt sorbet 175 ml sorbet syrup, chilled (see note) 200 gm natural Greek-style yoghurt 1 lemon, finely grated rind and juice only ¼ vanilla bean, scraped seeds only   Shortcake 125 gm plain flour 90 gm butter, coarsely chopped 30 gm pure icing sugar, sieved 2 tsp eggwhite 1 vanilla bean, scraped seeds only

Method

  • 01
  • For yoghurt sorbet, whisk syrup, yoghurt, lemon rind and juice and vanilla seeds in a jug to combine, then freeze in an ice-cream machine according to manufacturer’s instructions. Makes 400ml.
  • 02
  • Combine all ingredients except strawberries and honeycomb in a saucepan, and simmer over medium-high heat until infused (3-5 minutes). Meanwhile, place strawberries in a large heatproof bowl, pour spiced wine over, cool, then refrigerate to marinate (4 hours-overnight).
  • 03
  • Meanwhile, for shortcake, preheat oven to 130C. Combine flour, butter and icing sugar in a bowl, then rub with your fingertips until fine crumbs form. Add eggwhite and vanilla seeds, mixing gently to combine. Roll on an icing sugar-dusted piece of baking paper to 5mm thick, transfer on paper to an oven tray and bake until light golden (15-20 minutes). Cool on a wire rack and set aside.
  • 04
  • Divide strawberries and a little marinating liquid among chilled serving glasses, top with sorbet, broken shortcake pieces and honeycomb, if using, and serve immediately.
Note To make sorbet syrup, combine 150gm caster sugar with 165ml water and 2 tsp glucose in a saucepan. Bring to the boil, stirring to dissolve sugar, then remove from heat. Sorbet syrup will keep indefinitely refrigerated in an airtight container.

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

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.

×