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.

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.

Taming the Wilderness

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

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.

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.

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.

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.

Adriano Zumbo: Gingerbread Christmas trees


You'll need

85 gm butter, coarsely chopped 100 ml corn syrup (see note) 85 gm caster sugar 35 ml milk 240 gm plain flour 2 tsp each ground cinnamon and ground ginger 1¼ tsp ground cloves ¾ tsp baking powder To serve: pure icing sugar, sieved   Royal icing 80 gm (¾ cup) pure icing sugar, sieved ½ lightly beaten eggwhite

Method

  • 01
  • Preheat oven to 180C. Melt butter in a small saucepan over low heat, add corn syrup, sugar and milk, stir to combine, heat until mixture reaches 43C on a sugar thermometer (1-2 minutes). Meanwhile, sieve dry ingredients into a bowl. Add milk mixture, stir to combine. Form into a disc, wrap, refrigerate until firm (1-2 hours).
  • 02
  • Roll out gingerbread on a lightly floured surface to 4mm thick, refrigerate until firm (25-30 minutes). Cut stars with a set of graduated star-shaped cutters (see note). Place on baking trays lined with baking paper and bake, turning trays occasionally, until evenly golden (20-25 minutes). Cool on trays for 5 minutes, transfer to a wire rack to cool completely. Makes about 35 biscuits of varying sizes.
  • 03
  • Meanwhile, for royal icing, combine icing sugar and eggwhite in a bowl, mix until smooth, spoon into piping bag with 1cm plain nozzle.
  • 04
  • Pipe a little icing on a serving plate and place a large star on top. Pipe a little icing in centre of star, top with another large star, offsetting slightly and pressing biscuits together. Repeat, gradually decreasing size of stars and finishing with smallest stars. Stand until icing sets (15-20 minutes), then dust with icing sugar. Gingerbread stars will keep in an airtight container for up to 2 weeks and can be assembled on the day of serving.
Note Sets of graduated star-shaped biscuit cutters are available from specialist kitchenware stores. The ideal set for this recipe has 5 or 6 different sizes. Corn syrup is a clear syrup available from David Jones food halls and select supermarkets.

This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.

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...

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.

×