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.

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.

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.

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."

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Porchetta alla Ariccia (Ariccian-style roast pork belly)


You'll need

2.2 kg piece free-range pork belly, scored in a 3cm cross-hatch pattern 100 ml extra-virgin olive oil 5-6 fresh bay leaves, finely chopped 3 tsp finely chopped rosemary 3 garlic cloves, finely chopped 100 ml dry white wine   Fagioli all’uccelletto 400 gm fresh borlotti beans (about 1kg unpodded; see note) 1½ tbsp olive oil 100 gm mild pancetta, finely chopped 4-5 sage leaves 1 small marjoram sprig 1 garlic clove, coarsely chopped 1 small red chilli, seeds removed, thinly sliced 400 gm canned chopped tomato

Method

  • 01
  • Place pork skin-side up on a work surface, drizzle with half the olive oil, scatter with 3 tsp sea salt and massage in well. Refrigerate, uncovered, for salt to penetrate (2 hours).
  • 02
  • Preheat oven to160C. Place pork skin-side down on a work surface, scatter over herbs and garlic, season to taste, roll to form a cylinder, then tie at intervals with kitchen string. Place in a deep roasting pan, drizzle with remaining oil and roast until partly cooked (35-40 minutes), then increase temperature to 180C and roast until skin begins to crisp (35-40 minutes). Add wine, increase temperature to 200C and cook until skin is crisp (35-40 minutes). Set aside to rest (30 minutes).
  • 03
  • Meanwhile, for fagioli all’uccelletto, cook beans in a large saucepan of simmering water over medium heat until tender (25-30 minutes), then drain (reserve 375ml liquid). Heat oil in a separate saucepan over medium heat, add pancetta, herbs, garlic and chilli and sauté until tender (5-7 minutes). Add tomato, cook until tomato starts to soften (5-7 minutes), add beans and liquid and cook until thick (10-15 minutes). Season to taste and serve hot with thickly sliced pork.
Note If fresh borlotti beans are unavailable, substitute dried beans soaked overnight in cold water. The cooking time may vary.

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

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.

×