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.

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.

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."

Tortelli caramelle


You'll need

100 gm butter, coarsely chopped ¼ bunch sage leaves To serve: finely grated parmesan   Pasta dough 200 gm plain flour 2 eggs   Ricotta and spinach filling 75 gm each of English spinach leaves and wild greens 100 gm ricotta 20 gm (1/3 cup) finely grated parmesan 1 egg yolk To taste: finely grated nutmeg   Beetroot filling 200 gm roasted beetroot, puréed 100 gm goat’s cheese 50 gm ricotta 20 gm finely grated parmesan

Method

  • 01
  • For the pasta dough, mound the flour and a pinch of salt onto a work surface and make a well in the middle. Add eggs and 1 tbsp of water to the well. Using a fork, beat the eggs and gradually incorporate the flour from the sides of the well. Knead, then using a pasta machine, start at the widest setting and feed dough through the rollers, reducing settings notch by notch and feeding and rolling until dough is translucent. Cut pasta into 5cm x 8cm rectangles using a fluted pastry wheel, then place onto lightly floured trays and cover with a damp cloth to prevent drying out.
  • 02
  • For ricotta and spinach filling, steam spinach and wild greens until wilted, then drain and squeeze out water. Finely chop and transfer to a bowl. Add ricotta, parmesan, egg yolk and season to taste with nutmeg, sea salt and freshly ground black pepper.
  • 03
  • For beetroot filling, combine all ingredients in a bowl and season to taste.
  • 04
  • Place a tablespoon of each, alternating the ricotta and wild greens and beetroot fillings, among each piece of pasta. Delicately roll the long edge of the pasta over the filling and gently pinch the ends so it looks like a lolly or bonbon.
  • 05
  • Bring a saucepan of salted water to boil, add pasta and cook in batches until al dente (3-4 minutes). Using a slotted spoon, transfer to a warm, lightly oiled bowl.
  • 06
  • Meanwhile, melt butter in a large frying pan over low-medium heat, add sage and cook for 2 minutes. Add drained pasta and cook until pasta and butter are browned (2-3 minutes). Serve immediately, with parmesan.

“Caramelle (named for its resemblence to lollies) is a dish made for Sunday lunch or special celebrations. It is a tradition of Parma and Piacenza, and each family’s recipe has its own secret or variation. Seasonal wild greens (erbette – which can include edible greens from the fields such as nettle and cress) can be used instead of spinach.”

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

Ortrugo or pinot grigio.

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×