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.

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."

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.

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.

Dietmar Sawyere: Nectarine and frangipane tart


You'll need

8 ripe but firm yellow nectarines 50 gm (1/3 cup) pure icing sugar, plus extra sieved for dusting 100 gm softened unsalted butter 150 gm (2/3 cup) caster sugar Scraped seeds of 2 vanilla beans 2 eggs 50 gm (1/3 cup) plain flour, sieved 80 ml amaretto 135 gm (1½ cups almond meal 2 tbsp peach or nectarine jam   Mascarpone sorbet 450 gm mascarpone 550 ml sugar syrup (see note) 75 ml lemon juice   Sweet pastry 300 gm plain flour 200 gm softened diced butter 100 gm pure icing sugar 2 egg yolks Scraped seeds of 1 vanilla bean

Method

  • 01
  • For mascarpone sorbet, blend mascarpone with sugar syrup in a blender until smooth, add lemon juice and blend to combine. Freeze in an ice-cream machine, then freeze until firm (3 hours). Makes 1 litre.
  • 02
  • Preheat oven to 80C. Slice nectarines into cheeks or, if ripe enough, halve and remove stones. Scatter icing sugar over an oven tray lined with baking paper and place nectarines cut-side down onto icing sugar. Bake until soft and a little dried (3-4 hours). Set aside to cool.
  • 03
  • Meanwhile, for sweet pastry, sieve flour and a pinch of salt into a bowl. Make a well in the centre and add butter. Sieve icing sugar over butter, add egg yolks and vanilla seeds and mix with your fingertips to form a smooth paste. Gradually draw in flour from sides of well until a smooth dough forms. Do not overwork. Roll pastry between two pieces of baking paper to a 3mm-thick round and refrigerate to rest (1 hour). Bring to room temperature so pastry is just flexible enough to line a lightly greased 23cm-diameter, 4cm-high ring mould placed on an oven tray lined with baking paper. Trim excess pastry and refrigerate to rest (20-30 minutes).
  • 04
  • Meanwhile, beat butter and caster sugar with vanilla seeds in an electric mixer until pale. Add eggs, flour and amaretto, beat to combine. Stir through almond meal, then refrigerate until chilled (1-2 hours).
  • 05
  • Increase oven to 180C. Spread jam over pastry base, then spread frangipane on top. Arrange nectarine cheeks on top and bake until tart is set and golden and springy to touch (50 minutes-1 hour). Cool in ring mould on tray on a wire rack (1 hour), then remove from mould, dust edges with icing sugar and serve with mascarpone sorbet.
Note To make sugar syrup, bring equal quantities of caster sugar and water to the boil in a saucepan, set aside to cool.

This recipe is from the January 2011 issue of Australian Gourmet Traveller.

“In Australia, nectarines can often be underripe, so we slow-bake them with sugar to intensify the sweetness. If you find perfectly tree-ripened fruit, you can skip this step. Make sure the frangipane is chilled before adding it to the pastry case.” - Dietmar Sawyere

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

Moscato d’Asti

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.

×