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.

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.

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.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

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.

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.

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.

Shane Osborn: Grilled marron with fennel salad and green olive and vanilla velouté


You'll need

4 live marron 1 fennel bulb, shaved 1 lemon, juice only 2 tbsp olive oil   Green olive and vanilla velouté 8 (55gm) green Cerignola olives, pitted (see note) 50 gm fennel bulb, finely chopped 40 gm butter, coarsely chopped 1 tarragon sprig ½ golden shallot, thinly sliced ½ garlic clove, finely chopped ½ vanilla bean 125 ml dry vermouth 250 ml (1 cup) chicken stock 125 ml heavy cream (45% milk fat) 2 tsp lemon juice, or to taste

Method

  • 01
  • For green olive and vanilla velouté, thinly slice one-third of the olives and set aside. Finely chop remaining olives and combine with fennel, butter, tarragon, shallot, garlic and vanilla in a saucepan over low heat, season to taste, cover with a lid and cook until vegetables are tender (10-15 minutes). Add vermouth and cook over low-medium heat until reduced by two-thirds (20-30 minutes), add stock and simmer until reduced by one-third (20 minutes), then add cream and simmer for 5 minutes. Strain through a fine sieve, season to taste with lemon juice, add remaining olives and keep warm. Makes 375ml.
  • 02
  • Place marron in the freezer until they are rendered insensible (15-20 minutes), then insert a knife into the base of their heads to kill them humanely. Bring a large saucepan of salted water to the boil. Add marron, bring back to a gentle boil and cook until almost cooked through and bright red (3-5 minutes). Drain and refresh.
  • 03
  • Meanwhile, preheat a grill to high. Combine fennel, lemon juice and oil in a bowl, season to taste and set aside. Halve marron lengthways through shell, place cut-side up on an oven tray, grill until just cooked though (1-2 minutes). Serve immediately scattered with fennel mixture and drizzled with green olive and vanilla velouté.
Note Cerignola olives are available from select delicatessens. You can substitute other large green olives.

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

At A Glance

  • Serves 8 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 8 people

Drink Suggestion

Sancerre.

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.

×