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.

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.

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."

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.

Balinese roast pork (Babi guling)


You'll need

2.5 kg piece pork belly, skin on 1½ tbsp salt 5 kaffir lime leaves, shredded 2 dried salam leaves, crumbled (optional; see note) 50 gm finely grated fresh turmeric (or 1 tbsp ground dried turmeric) mixed with 125ml water, strained, solids discarded   Spice paste 80 gm fresh turmeric, coarsely chopped 12 birdseye chillies, finely chopped 8 golden shallots, coarsely chopped 5 large garlic cloves 2 large lemongrass stalks, white part only, finely chopped 10 gm (2cm piece) ginger, coarsely chopped 2 tbsp coriander seeds, coarsely crushed 2 tbsp vegetable oil 1 tbsp black peppercorns, finely crushed 1 tbsp coarsely chopped galangal 1 tsp ground kencur (see note)

Method

  • 01
  • Rub pork belly skin and meat with salt and set aside.
  • 02
  • For spice paste, process ingredients and 1 tsp fine sea salt in a food processor until a fine paste forms.
  • 03
  • Place pork skin-side down on a work surface. Spread over spice paste, sprinkle lime leaves and salam leaves along one long side, then roll to form a long cylinder. Secure with satay sticks or tie at intervals with kitchen string. Brush rind with turmeric juice and leave to marinate in a draughty cool place to dry skin (30 minutes).
  • 04
  • Preheat oven to 200C. Place pork on a rack in a baking dish and roast until skin crackles (30 minutes), then reduce oven to 175C and baste occasionally with pan juices until juices run clear when the thickest part of the pork is pierced with a skewer (1-1½ hours). Rest in a warm place to allow fat to settle (10 minutes). Remove satay sticks or string. Cut away the crackling, thickly slice the meat and serve hot.
Note Salam leaves, or duan salam, are sold dried and are essential in Indonesian cooking. Bay leaves are sometimes suggested as a substitute, but they have a completely different flavour and shouldn't be used in place of salam leaves. If you cannot find salam leaves, omit altogether. Ground kencur, or kaempferia galanga, is a ground spice with white pepper and ginger tones. Salam leaves and ground kencur are available from Asian grocers.

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

One of the most famous delicacies from Hindu Bali, babi guling, or spit-roasted suckling pig, is a firm favourite for any visitor to the island. Tender and delicious with perfect crackling, the pigs roasted in Bali often weigh 6kg-8kg. The traditional method of making this dish is to rub the cavity with a mixture of spices and sometimes tapioca leaves, then rub the skin with turmeric juice before roasting. As this option is not readily accessible to the home cook, I have come up with this version using pork belly. In fact, you can use just about any cut of pork.

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.

×