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.

Shark Bay Wild Scampi Caviar

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

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.

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.

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.

Philippa Sibley: Cherry clafoutis tartlets with candied almond ice-cream


You'll need

70 gm (2/3 cup) almond meal 100 gm caster sugar 10 gm plain flour 250 ml (1 cup) pouring cream 120 gm eggs (about 2) 60 gm egg yolks (about 3) 300 gm cherries, pitted 2 tbsp kirsch (optional)   Candied almond ice-cream 200 gm flaked almonds 1 litre (4 cups) milk 250 ml (1 cup) pouring cream 200 gm egg yolks (about 11) 330 gm (1½ cups) caster sugar 200 gm blanched almonds For greasing: oil   Sweet pastry 180 gm softened butter 75 gm icing sugar, sieved 2 egg yolks 250 gm (1 2/3 cups) plain flour

Method

  • 01
  • For candied almond ice-cream, preheat oven to 180C. Scatter flaked almonds over an oven tray and roast, shaking occasionally, until golden (4-5 minutes). Meanwhile, bring milk to the boil in a saucepan over medium heat, stirring occasionally. Add flaked almonds, remove from heat, set aside to infuse (1 hour), then blend in a blender until smooth. Strain through a fine sieve lined with muslin, squeezing to extract as much liquid as possible and yield 750ml (discard solids). Add cream to yield 1 litre, adding more if necessary. Whisk yolks and 180gm sugar in a bowl until pale. Bring almond milk to the simmer then pour onto yolks, whisking continuously to combine, transfer to a clean saucepan and stir over low-medium heat until mixture coats the back of a wooden spoon thickly (6-8 minutes). Cool in a large bowl placed over ice then freeze in an ice-cream machine. Freeze until firm. Meanwhile, scatter blanched almonds on an oven tray and roast, shaking occasionally, until golden (5-6 minutes). Keep warm. Combine remaining sugar and 100ml water in a small saucepan over medium heat, stir to dissolve sugar then simmer until mixture reaches 121C on a sugar thermometer. Stir through warm almonds until sugar crystallises (3-4 minutes), pour onto a lightly oiled oven tray and cool, then break into coarse pieces. Process in a food processor until coarsely ground, stir through ice-cream (reserve 2 tbsp for serving). Freeze until firm.
  • 02
  • For sweet pastry, beat butter in an electric mixer until smooth, add sugar, beat to combine. Beat in yolks one at a time, then beat in 25ml iced water. Sift flour onto a work surface, make a well in the centre. Add butter mixture, rub in with fingertips until mixture resembles fine crumbs. Bring pastry together with the heel of your hand, wrap in plastic wrap and refrigerate to rest (3 hours). Roll out on a lightly floured surface to 3mm thick, line six 7cm-diameter tart tins, trim edges and refrigerate to rest for 30 minutes.
  • 03
  • Meanwhile, preheat oven to 180C. Scatter almond meal on an oven tray and roast, shaking occasionally, until golden (2-3 minutes), set aside to cool. Combine sugar, flour and almond meal in a bowl. Whisk cream, eggs and yolks until smooth in a separate bowl, add sugar mixture, stir to combine. Set aside to rest (30 minutes).
  • 04
  • Combine cherries in a bowl with kirsch, gently fold though batter, pour into tart cases and bake until golden and just set (20-25 minutes). Cool slightly, remove from tins and serve with candied almond ice-cream, scattered with reserved candied almond.
This recipe is from the December 2010 issue of Australian Gourmet Traveller.

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...

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.

×