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.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Taming the Wilderness

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

Shark Bay Wild Scampi Caviar

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

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.

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.

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.

Pizza Caprese


You'll need

400 gm canned diced tomato, drained (juice discarded) 375 gm buffalo mozzarella (about 3 small), thinly sliced 100 gm cacciatore salami, thinly sliced 250 gm cherry tomatoes, halved 1 cup (loosely packed) basil To serve: extra-virgin olive oil   Pizza dough 2 tbsp olive oil 7 gm (1 sachet) dried yeast 1 tsp caster sugar 450 gm (3 cups) plain flour

Method

  • 01
  • For pizza dough, combine olive oil, yeast, sugar, ½ tsp salt and 350ml lukewarm water in a bowl and set aside until foamy (2-3 minutes). Gradually add flour, mix until a rough dough forms, then turn onto a lightly floured surface and knead until smooth and elastic (6-8 minutes). Place in a lightly oiled bowl, cover with plastic wrap and set aside until doubled in size (1-1½ hours). Knock back dough, knead lightly, then cover and set aside until doubled in size (45 minutes-1 hour)
  • 02
  • Meanwhile, preheat oven to 250C. Place two heavy-based oven trays in oven to heat. Divide dough into quarters, then form four 30cm-diameter circles with the palm of your hand or a rolling pin and place each on a piece of baking paper. Spread canned tomato over bases, top with mozzarella and salami, then bake in batches on heated trays, using baking paper for support, until golden and cooked through, swapping trays halfway through cooking (6-8 minutes). Repeat with remaining pizze. Scatter pizze with cherry tomatoes and basil, drizzle with oil, season to taste and serve hot.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.

“This pizza embraces the classic flavours of a Caprese salad and the freshness of the Italian summer. Throw some cacciatore salami into the mix and it makes it heartfelt, it connects people with the mother country.” Pietro Barbagallo, Barbagallo Trattoria e Pizzeria, Melbourne, and Mortadella, Carlton, Vic

At A Glance

  • Serves 4 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 4 people

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×