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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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."

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.

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.

Salvatore Caccioppoli: Tagliatelle Bolognese


You'll need

300 gm minced beef skirt steak 1 tbsp plain four For frying: olive oil 1 medium finely chopped brown onion 1 medium finely chopped carrot 1 finely chopped celery stalk 10 gm dried porcini mushrooms 100 gm rolled finely diced pancetta 50 ml sangiovese 100 ml beef stock 300 ml tomato purée (or fresh passata, if in season) 1 tbsp tomato paste 1 bay leaf   Egg tagliatelle 400 gm "00" flour 50 gm semolina 4 egg yolks 2 whole eggs 1 tsp grated parmesan 1 tbsp extra-virgin olive oil 15 gm salt

Method

  • 01
  • For egg tagliatelle, make a well with the flour and semolina, adding all ingredients and mixing until well combined. Rest for 1 hr. Roll with pasta machine to 1mm thickness in several batches, if necessary. Each batch must be dusted with flour and cut into 15cm-wide strips to be readied for insertion into pasta machine for cutting into tagliatelle. Prepare salted boiling water for cooking tagliatelle for approximately 1 min, being careful not to overcook.
  • 02
  • Spread mince over bench and dust lightly with 1 tbsp of flour. Fry beef mince in a very hot pan with olive oil until lightly brown.
  • 03
  • Fry finely chopped onion, carrot and celery on medium heat. Soak porcini mushrooms in warm water for at least 10 mins.
  • 04
  • Add the finely diced pancetta to the pot and fry on a low heat for 5 mins. Strain mushrooms and chop roughly and add to mince with sangiovese and cook till wine evaporates. Add beef stock, tomato purée, tomato paste and bay leaf to mince and season to taste. Place lid on pot and simmer for 1½ hrs, stirring occasionally.
Note This is a direct submission from our chef respondent and not a recipe we've put through the triple-testing of everything else we publish in the magazine and is therefore intended as a guide only. Please refer to the recipe given by our food director, Emma Knowles, for a tested and more detailed walk-through.

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.

×