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.

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."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Braised duck, Valpolicella, tomato and rosemary with polenta


You'll need

1 free-range duck (about 2kg) 1 tbsp vegetable oil 2 carrots, finely chopped 1 celery stalk, finely chopped 1 onion, finely chopped 3 garlic cloves, finely chopped 1 rosemary sprig 375 ml Valpolicella (see note) 800 gm canned diced Italian tomatoes 2 fresh bay leaves Pinch of finely grated nutmeg ½ cup (loosely packed) flat-leaf parsley, coarsely chopped To serve: soft polenta   Brine 300 gm fine sea salt 275 gm (1¼ cups) white sugar 5 juniper berries, coarsely crushed 2 fresh bay leaves 1 tsp black peppercorns, coarsely crushed

Method

  • 01
  • For brine, bring ingredients and 1.5 litres water to the boil in a large saucepan over high heat, stirring to dissolve, then set aside to cool completely.
  • 02
  • Place duck snugly in a non-reactive container, pour over brine to completely cover. Cover and refrigerate overnight.
  • 03
  • Remove duck from brine (discard brine) and pat dry with absorbent paper. Heat oil in a frying pan over medium heat, cook duck, breast-side down first, then turning until fat renders and duck is golden (3-5 minutes each side). Remove duck (reserve fat) and set aside.
  • 04
  • Heat 30ml duck fat in a large casserole over medium-high heat, add vegetables, garlic and rosemary, stir occasionally until tender (5-7 minutes). Add wine and simmer until reduced slightly (2-3 minutes), then add tomato, bay leaves and nutmeg and season to taste. Add duck (duck should be submerged), cover with baking paper, then with a lid, and cook over low heat, turning duck and skimming fat occasionally until duck is tender and almost falling from the bone (2-2½ hours). Cover and set aside to rest (30 minutes). Remove duck from braising liquid, then, when cool enough to handle, coarsely shred meat (discard bones, skin and sinew) and return meat to sauce. Season to taste, stir through parsley and serve hot with soft polenta.
Note Valpolicella is a light red wine from the region of the same name, typically made from corvina Veronese, rondinella and molinara grapes.

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

“This richly rewarding braise just keeps on giving. The leftovers can be made into all manner of meals – layered with polenta and baked (pasticiatta), served as a pasta sauce with fresh homemade pappardelle rich in duck eggs, or used as a cannelloni filling. Savour the duck with the quackingly good Valpolicella.” You’ll need to begin this recipe a day ahead. Todd Garratt and James Hird, Buzo, Woollahra, NSW

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...

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.

×