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.

Pizza di scarola


You'll need

1 tbsp olive oil 3-4 curly endive, coarsely chopped 8 anchovy fillets, coarsely chopped 150 gm walnut kernels, coarsely chopped 150 gm dried figs, finely chopped 120 gm raisins, coarsely chopped 120 gm Ligurian olives, squashed and pitted 100 gm pine nuts For brushing: eggwash   Pastry 2 eggs 300 gm (2 cups) each plain and self-raising flour 125 ml (½ cup) olive oil 120 gm butter, finely chopped

Method

  • 01
  • For pastry, mix ingredients in an electric mixer fitted with a dough hook on low-medium speed, gradually adding 250ml cold water until a dough begins to form and leaves the mixing bowl with clean sides. Give the mixture a burst on high speed to work the pastry to a firm but moist consistency (2-3 minutes), wrap in plastic wrap and rest in refrigerator (1 hour).
  • 02
  • Meanwhile, heat olive oil in a large frying pan over high heat, add curly endive and stir occasionally until wilted (1 minute). Add anchovies and cook until they begin to break down (1-2 minutes). Add remaining ingredients, mix well, reduce heat to low and cook, covered, for flavours to infuse (5-10 minutes). Strain through a sieve to remove excess liquid, cool completely.
  • 03
  • Preheat oven to 180C. Halve pastry, roll each piece to 3mm thick. Line an oiled 20cm x 30cm tin with one piece of pastry, fill with endive mixture, top with remaining pastry, trim excess and crimp edges. Bake until golden (20-25 minutes), brush with eggwash and bake for another 5 minutes. Cool to room temperature and serve.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.

“This shortcrust pie is somewhere between sweet and savoury, so it’s good to have as a little afternoon snack. Or you could serve it with a salad of curly endive, or scarola as it’s known in Italy, dressed with olive oil, garlic and lemon for a nice light lunch.”

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

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.

×