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.

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."

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.

Strawberry shortbread


You'll need

400 gm unsalted butter, softened 400 gm caster sugar 1 egg yolk 500 gm plain flour 1 kg fresh strawberries (about 4 punnets), each evenly sized about 2cm long, hulled and halved lengthways 120 ml heavy cream (45% milk fat), whipped To serve: icing sugar and mint sprigs   Strawberry coulis 500 gm strawberries, hulled and sliced 150 gm icing sugar

Method

  • 01
  • Cream butter and sugar together by hand in a bowl. Mix in egg yolk, then add flour. Rub in with the fingers to form a crumbly texture.
  • 02
  • Place mixture on a working surface and rub together, then roll into a ball. Cover in plastic wrap, leave to rest and set in the fridge for at least 12 hours.
  • 03
  • Roll dough out until 3mm thick and, using a 9cm-round cutter, cut into 18 circles. Rest these for another hour in the fridge.
  • 04
  • Preheat oven to 170C. Bake circles on a baking paper-lined tray until light brown (10-12 minutes). Be careful as the taste changes as the pastries darken.
  • 05
  • Meanwhile, to make strawberry coulis, place strawberries in a bowl and cover with sugar. Leave for 2 to 3 hours while the sugar draws out the natural fruit juices. Purée the mixture then pass purée through a fine sieve to catch all the seeds. Chill until needed.
  • 06
  • You will need 3 biscuits for each serving. Place a biscuit on each serving plate to form the base. Carefully place the halved strawberries on top to form a single layer, preferably with the strawberries standing upright.
  • 07
  • Pipe a small round of whipped cream in the centre of the strawberries on your base biscuit. Very carefully, use a palette knife to lift another biscuit and place on top of cream. Add another row of strawberries, pipe a small round of whipped cream in the centre and place the third, final biscuit on top. Dust with icing sugar, place a strawberry on top and garnish with a sprig of mint.
  • 08
  • To serve, spoon strawberry coulis around the plate. If you want, you can pour heavy cream over the top of the biscuit, allowing it to cascade down the sides.

Note This recipe is from Marco Pierre White's Great British Feast (Orion, $55, hbk). In editing this recipe for publication we have made minor changes to bring it into Gourmet Traveller style.


Shortbread pastry must be made at least 12 hours ahead. You can freeze any leftover dough: roll it into a cylinder and slice off what you need as you need it. The baked shortbread biscuits will keep for a few days in an airtight container. You'll need to begin this recipe a day ahead.


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

Featured in

Sep 2008

You might also like...

Top 10 peanut butter desserts

recipes

Chocolate truffle layer cake

Party desserts

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Banana recipes

recipes

Balsamic caramel figs with ricotta mousse

Cheesecake recipes

recipes

Cognac and hazelnut affogato

Autumn dessert recipes

recipes

Crepes with honeyed oranges

Kourabiedes

recipes

Strawberry recipes

Pain perdu with pan-fried figs and spiced cream

recipes

Frozen dessert recipes

conversion tool

 
get the latest news

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

×