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.

Taming the Wilderness

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

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.

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."

Rockpool Bar & Grill: Wagyu hamburger with bacon, Gruyère and Zuni pickle


You'll need

800 gm coarsely minced wagyu beef chuck (see note) 4 bacon rashers 4 slices Gruyère 4 brioche burger buns, halved and toasted 4 baby cos lettuce leaves 1 vine-ripened tomato, sliced For drizzling: extra-virgin olive oil   Red onion pickle 750 ml (3 cups) rice wine vinegar 345 gm caster sugar 4 cinnamon quills 1 tbsp whole cloves 2 dried long red chillies 2 fresh bay leaves 1 tbsp black peppercorns 2 star anise 3 Spanish onions, sliced into 3mm-thick rounds   Zucchini pickle 4 zucchini, thinly sliced lengthways 1 onion, quartered, thinly sliced lengthways 1 tbsp sea salt 500 ml (2 cups) cider vinegar 250 gm caster sugar 1 tsp each brown mustard seeds, mustard powder and ground turmeric   Tomato and chilli relish 1 onion, finely chopped 1 red capsicum, finely chopped 60 ml (¼ cup) olive oil 2 garlic cloves, chopped 1 small knob ginger, finely chopped 2 tsp sea salt 7 vine-ripened tomatoes, peeled, seeds removed, chopped 110 gm (½ cup) caster sugar 85 gm brown sugar Juice of 1½ lemons 4 birdseye chillies, finely chopped ½ cinnamon quill 1 clove

Method

  • 01
  • For red onion pickle, combine all of the ingredients, except for the onion, in a large saucepan and bring to the boil. Reduce the heat to low and simmer for 3 minutes. Remove from the heat and set aside to infuse for 1 hour. Return to the stove and bring back to the boil. Transfer to a 2-litre sterilised jar and refrigerate until completely chilled. Meanwhile, blanch the onion (20 seconds). Remove the onion and refrigerate until chilled. When onion is chilled, repeat the whole process again. This process will ensure a crunchy pickle. Add the onion to the brine, seal the jar with the lid and refrigerate. Red onion pickle will keep unopened for 3 months. Makes about 500gm.
  • 02
  • For zucchini pickle, place the zucchini and onion in a bowl, sprinkle with salt, cover with iced water and set aside for 1 hour. Combine the remaining ingredients in a saucepan over medium heat, bring to the boil and cook for 3 minutes, then cool. Transfer to a 2-litre sterilised jar and refrigerate until chilled. Drain the zucchini and onion and add to the brine. Seal the jar with the lid and refrigerate overnight. Zucchini pickle will keep unopened for 3 months. Makes about 500gm.
  • 03
  • For tomato and chilli relish, combine the onion, capsicum, olive oil, garlic, ginger and salt in a large saucepan over medium heat and cook until syrupy (15-20 minutes). Add the remaining ingredients and simmer, stirring occasionally, until reduced to a jam-like consistency (1½-2 hours). Remove from the heat and cool. Spoon into sterilised jars. Tomato and chilli relish will refrigerated for a week. Makes 600ml.
  • 04
  • Knead the mince with your hands until it becomes sticky and the meat binds together. Form into 4 patties. Heat a barbecue or char-grill pan to high heat. Cook the patties, turning once, until medium-rare.
  • 05
  • Meanwhile, heat the grill to hot and grill the bacon until crisp.
  • 06
  • Top each patty with cheese, then the bacon, and cook on the barbecue until the cheese has softened.
  • 07
  • Place each patty on a bun base, top with some relish and pickles and sandwich with the bun tops. Serve with the lettuce and tomato on the side, drizzled with olive oil and seasoned to taste.
Note Rockpool Bar & Grill uses wagyu from Blackmore Wagyu Beef. Rockpool Bar & Grill, by Neil Perry, will be published in October by Murdoch Books ($79.99, hbk). In this preview, recipes have been reproduced with minor GT style changes.

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

"Making one of the world's great burgers was my mission at Bar & Grill," says Perry. "Lofty statement, I know. But I think I might have pulled it off. When you partner great meat with other great ingredients, you're halfway to the best burger. Those other great ingredients I'm talking about are Judy Rodgers' pickles. I was inspired by her great burger at Zuni Café in San Francisco."

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...

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.

×