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.

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.

Taming the Wilderness

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

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.

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."

Mark Best: Red rice and egg pilaf


You'll need

1 tsp each coriander seeds, cumin seeds and white peppercorns 60 ml (¼ cup) extra-virgin olive oil 1 Spanish onion, finely diced ½ celery stalk, finely diced 1 garlic clove, finely chopped 250 gm red rice 500 ml (2 cups) chicken stock 1 piece orange rind, removed with a peeler 1 cinnamon quill 1 sprig each fresh bay leaf and thyme For deep-frying: olive oil 6 eggs ½ cup (firmly packed) celery leaves

Method

  • 01
  • Preheat oven to 160C. Finely grind spices and 1 tsp sea salt in mortar and pestle, set aside.
  • 02
  • Heat a deep-sided ovenproof frying pan over medium heat. Add extra-virgin olive oil, onion, celery and garlic, stir occasionally until tender (6-8 minutes). Add rice and reserved spices, stir to combine, then add stock, orange rind, cinnamon and herbs. Bring to a simmer, cover closely with a round of baking paper to fit pan, cover with lid and bake until rice is tender and liquid has been absorbed (50-55 minutes). Keep warm.
  • 03
  • Meanwhile, preheat oil to 180C in a deep-fryer or deep-sided saucepan. Break half the eggs into oil (be careful as oil will spit) and fry, turning occasionally, until the white turns crisp and golden and the yolks remain soft and runny (1-2 minutes). Remove eggs with a slotted spoon and drain on absorbent paper. Repeat with remaining eggs. Add celery leaves to oil and cook until crisp (1-1½ minutes), then remove and drain on absorbent paper.
  • 04
  • Spoon pilaf into a bowl, top with fried eggs, scatter with fried celery leaves, season to taste and serve with chickpea pancakes and rabbit.
This recipe is from the September 2009 issue of Australian Gourmet Traveller.

Red rice, a wholegrain rice with a deep red husk, is grown in Italy and France and is somewhat like wild rice in texture. It has a complex sweet, nutty, sticky character and can be purchased from quality delicatessens or retailers such as Simon Johnson.

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

Drink Suggestion

A dry, Provençal-style rosé, one without fruit or sweetness but that’s earthy and spicy with a beautiful colour.

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.

×