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.

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.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

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.

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Shane Osborn: Chilled pumpkin and ginger velouté with toasted seeds


You'll need

50 gm butter, coarsely chopped 450 gm butternut pumpkin, coarsely chopped, 2 tbsp seeds reserved 10 gm (2cm) piece ginger, finely chopped 30 gm caster sugar 30 ml dry white wine 500 ml (2 cups) chicken stock 35 ml heavy cream (45% milk fat)   Toasted seeds 2 tbsp reserved pumpkin seeds 2 tbsp olive oil

Method

  • 01
  • Melt butter in a saucepan over low heat. Add pumpkin, ginger, sugar and a pinch of salt, cover with a lid, stir occasionally until pumpkin is tender (30-40 minutes). Remove lid, then stir occasionally until liquid is reduced by two-thirds (5-10 minutes). Add wine, reduce by two-thirds (5-10 minutes), then add stock and cream and simmer until flavours are combined (10 minutes). Process in a blender until smooth, then pass through a fine sieve. Cool, refrigerate until chilled (2-3 hours), then season to taste. Makes 1 litre.
  • 02
  • Meanwhile, for toasted seeds, warm ingredients and a pinch of salt in a small saucepan over low heat, stir occasionally until seeds are light brown (2-4 minutes), then transfer to a heatproof bowl.
  • 03
  • Divide soup among eight 125ml-capacity bowls or glasses, top with toasted seeds and a drizzle of toasted seed oil.
This recipe is from the July 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 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 10 people

Drink Suggestion

Provençal rosé.

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.

×