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.

Shark Bay Wild Scampi Caviar

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

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.

Decadent chocolate dessert recipes for Christmas

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

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.

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.

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.

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."

Strawberry syllabub with red wine and pepper jelly


You'll need

300 gm strawberries, hulled, sliced 1 tbsp strawberry liqueur (optional) 1 tbsp pure icing sugar, sieved 1 tsp aged balsamic vinegar 1 tsp finely grated lemon rind 150 ml pouring cream   Red wine and pepper jelly 500 ml pinot noir 150 gm strawberries, hulled, sliced 50 gm caster sugar 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes 1 tsp freshly ground black pepper

Method

  • 01
  • For red wine and pepper jelly, bring wine, strawberries and sugar just to the simmer in a saucepan over medium heat, stirring to dissolve sugar, then set aside to infuse (1 hour). Strain through a fine sieve into a clean saucepan (reserve strawberries) and bring to the simmer over medium-high heat. Squeeze water from gelatine, add to pan, stir to dissolve, then remove from heat and set aside to cool. Pour into a deep 14cm x 18cm plastic container, refrigerate until almost set (45 minutes-1 hour), stir in pepper and refrigerate until set (15-20 minutes).
  • 02
  • Pulse 150gm strawberries and reserved wine-steeped strawberries in a food processor until coarsely chopped, add strawberry liqueur, icing sugar, balsamic vinegar and lemon rind, stir to combine, add half the remaining strawberries and stir to combine. Whisk cream in a separate bowl to soft peaks, then fold through strawberry mixture.
  • 03
  • Break jelly into bite-sized pieces with a spoon, divide among six 300ml glasses, spoon strawberry cream over, top with remaining strawberries and a pinch of freshly ground black pepper and serve.

"Syllabub is an old English dessert; it's essentially wine and fruit whipped with cream," says Biron. "In this version I've included black pepper and balsamic vinegar, which are quite commonly used with strawberries in Italian recipes. The Italians love strawberries with balsamic vinegar; the spice accentuates the flavour of the strawberries."


At A Glance

  • Serves 6 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 6 people

Drink Suggestion

Featured in

Mar 2012

You might also like...

Alistair’s secret barbecue sauce

recipes

Kingfish and scallop ceviche with tomato oil

Dulce de leche milkshake

recipes

Hot ricotta fritters, blueberry-lime compote and ricotta cream

Tetsuya's caramelised apple and saikyo miso cream

recipes

Stanbuli shepherd's salad

Turkish-Cypriot fragrant village bread

recipes

conversion tool

 
get the latest news

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

×