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.

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."

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Noodle soup with pork and pickled vegetables


You'll need

500 gm fresh wheat noodles (la mian) 2 litres (8 cups) chicken stock 2 tbsp light soy sauce 80 ml (1/3 cup) vegetable oil 200 gm pickled vegetable, rinsed and chopped 300 gm minced lean pork ½ red capsicum, seeds removed, thinly sliced 1 tbsp cornflour mixed with 125ml (½ cup) chicken stock To serve: thinly sliced green onion and torn coriander   Green onion oil 125 ml (½ cup) vegetable oil 4 green onions (about 250gm), coarsely chopped

Method

  • 01
  • For green onion oil, heat oil in a saucepan over medium heat. Add green onion and cook until fragrant (15-20 minutes). Strain through a metal sieve into a heatproof bowl and cool. Makes ½ cup.
  • 02
  • Meanwhile, cook wheat noodles in boiling water according to packet instructions. Rinse under cold running water and set aside.
  • 03
  • Bring chicken stock to the boil. Add half the light soy sauce, season to taste, reduce heat to low and simmer gently.
  • 04
  • Meanwhile, heat vegetable oil in a wok over medium heat. Add pickled vegetable and stirfry for 30 seconds. Add pork, remaining light soy sauce, season to taste and stirfry until pork is cooked (1-2 minutes). Add capsicum, stirfry for 30 seconds, then add cornflour mixture. Bring to the boil, stirring continuously, until thick (2-3 minutes). Set aside.
  • 05
  • Divide cooked noodles among serving bowls. Add hot stock and top with pork and vegetable mixture. Scatter with green onion and coriander, drizzle with green onion oil to taste and serve immediately.

I ate this wonderfully substantial and fragrant dish at Noodle Kingdom in Melbourne’s Box Hill. It’s made with the intriguing pickled vegetable xue cai, also called xue li hong. This aromatic pickle is part of the Chinese tradition of preserving vegetables for the harsh winters. In English the vegetable is called red-in-snow cabbage and is sold in cans under the Maling brand as pickled cabbage. If unavailable, you can always substitute Sichuan preserved mustard tuber or stalks (zha cai). Northerners prefer hand-pulled wheat noodles (la mian), but any fresh noodles are just as good. — Tony Tan

At A Glance

  • Serves 4 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 4 people

Drink Suggestion

Slightly sweet riesling.

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

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

×