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.

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.

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."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Frank Camorra: Arroz con bogavante (Rice with crayfish)


You'll need

2 live yabbies (about 200gm each) 130 ml olive oil 1 head of garlic, halved horizontally, plus 3 cloves coarsely chopped A few thyme sprigs 4 ripe tomatoes, blanched, refreshed, peeled and puréed 500 ml dry white wine 1 onion, diced 300 gm (1 1/3 cups) bomba rice (see note)

Method

  • 01
  • Put the yabbies humanely to sleep by freezing them for 20-30 minutes, then split them in half lengthways with a large sharp knife or cleaver. Reserve the coral. Remove heads and small legs, and keep tails and large claws separate. Heat 50ml olive oil in a large saucepan over high heat. Add yabby heads and small legs, halved garlic head and thyme sprigs. Cook, stirring often, until shells are pink and very fragrant (12-15 minutes). Add 125ml tomato purée, half the wine and 1 litre cold water. Bring to the boil, reduce heat to low and simmer until well-flavoured (1¾-2 hours), strain through a fine sieve and reserve 900ml (add hot water if necessary to make up the amount). Keep warm.
  • 02
  • Meanwhile, lightly crack yabby claws with the back of a cleaver. Heat remaining olive oil in a perol (see note) or large ovenproof frying pan over high heat, add tail pieces and claws and stir frequently until shells change colour (2-3 minutes). Season to taste, then remove from the pan and set aside. Reduce heat to medium, add onion and a pinch of salt and sauté until soft (5-6 minutes). Add chopped garlic and sauté until fragrant (1-2 minutes), then stir in the remaining tomato purée and simmer, stirring occasionally, until very thick (25-30 minutes). Add remaining wine, bring to the boil, then reduce heat and simmer, stirring occasionally, until sauce is thick and dark (20-30 minutes). Remove from heat.
  • 03
  • Preheat oven to 180C. Add hot yabby stock to tomato mixture, bring to the boil over high heat, scatter with rice and a pinch of salt and stir. Reduce heat to low and simmer until slightly reduced (8-10 minutes). Add tails and claws, transfer to oven and bake until rice is al dente (10-15 minutes). Remove from heat and stand for a few minutes before serving.
Note Bomba rice is a short-grain rice available from select Spanish delicatessens and The Essential Ingredient. A perol is a traditional Spanish pan with deep sides and rounded edges, available from Spanish delicatessens and specialist cookware stores. This recipe is from MoVida Rustica: Spanish Traditions and Recipes by Frank Camorra and Richard Cornish and published by Murdoch Books ($59.95, hbk) and appeared in the October 2009 issue of Australian Gourmet Traveller. In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.

"It was off season in the little fishing town of Cambados and every restaurant my chef pals had recommended was closed. I was after arroz con bogavante - a moist rice dish with lobster. The Galicians, like other Spaniards, always make the most of an expensive ingredient such as crayfish, and in this dish they use every single part and intensify the flavour by frying the shell with herbs and garlic to make a rich stock. The only place doing anything more than bar food was the Parador, the local arm of the state-owned luxury hotel chain. I was the only person in the dining room. When the waiter, dressed in white shirt, tie and waistcoat, delivered the great pan in front of me and started the silver-service treatment I felt a moment of absurdity. But the arroz con bogavante was good. The rice had taken on the flavour of the seafood without losing its own earthy identity, while the vegetables and herbs sat in the background. Two lobster tails had been finished in the oven and were perfectly done."

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

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.

×