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.

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.

Shark Bay Wild Scampi Caviar

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

Damien Pignolet's cauliflower, beetroot and celeriac salad with horseradish cream


You'll need

12-18 baby beetroot, scrubbed 1 small cauliflower, cut into small florets 18-24 cherry tomatoes, halved lengthways 1 small garlic clove, lightly smashed 2 tsp thyme leaves 60 ml (¼ cup) extra-virgin olive oil A splash of aged red wine vinegar, such as Forum Cabernet vinegar 1 head each red and white witlof (or 2 white witlof), outer leaves discarded 3-4 tbsp freshly grated horseradish, or prepared horseradish, to taste 125 gm (½ cup) crème fraîche 1 tsp lemon juice ½ celeriac, peeled and cut into 3mm julienne strips 1 bunch chives (optional), finely chopped

Method

  • 01
  • Preheat the oven to 160C. Wrap each beetroot in foil and bake until tender (30-35 minutes). Test for tenderness with a fine skewer; the skewer should almost fall through the beetroot. This will ensure they are cooked and their sweetness is fully developed. Cool for 5 minutes, then squeeze the foil gently to release the skin from each beetroot.
  • 02
  • Soak the cauliflower in very cold water for 10 minutes, then cook in boiling salted water until still slightly crisp (2-3 minutes). Drain and refresh under cold running water, then drain well. Turn onto a clean dry tea towel to absorb any remaining water.
  • 03
  • Place the tomato, garlic, thyme leaves and olive oil in a small shallow pan and season lightly with salt and pepper. Place over the lowest possible heat and allow the tomato to soften so that a little juice merges with the oil (10 minutes). The idea is to perfume the oil and barely soften the tomato, thus releasing more flavour. Transfer to a deep wide plate to cool, adding a little splash of vinegar to the oil, then adjust the seasoning to taste.
  • 04
  • Cut 3cm-long tips from the witlof and reserve, then slice the remainder thinly, avoiding the core.
  • 05
  • Combine the horseradish, crème fraîche and lemon juice in a small bowl and season to taste, then, adding a teaspoon of water at a time, dilute to a thickish pouring consistency.
  • 06
  • Toss the cauliflower, celeriac and witlof with just enough dressing to coat them lightly and share between 6 deep entrée plates. Distribute the beetroot equally (if some are larger, cut them to match the smaller ones), then lightly coat with the horseradish dressing. Tuck the witlof tips here and there between the vegetables.
  • 07
  • Distribute the tomato over the salads, then moisten the tomato and beetroot with some of the tomato poaching oil. Scatter with the chives, if using, and serve immediately.
Note Reproduced from Salades ($59.95, hbk) by Damien Pignolet, with photography by Anson Smart. Published by Lantern, an imprint of Penguin Books. Pignolet’s recipes have been reproduced with minor Gourmet Traveller style changes.

This recipe is from the September 2010 issue of Australian Gourmet Traveller.

“This is a great entrée for the winter months when celeriac and fresh horseradish are available. A good quality purchased horseradish such as Tracklements brand may be substituted, of course, if the task of grating horseradish is too daunting. That said, if you have a fruit juice extractor, simply peel the fresh horseradish and put it through the extractor, then mix the grated pulp with the collected juice. Season this with salt and a little lemon juice. Don’t be concerned about the beetroot discolouring the cauliflower.”

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.

×