The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

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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.

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.

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.

Wawa cabbage (Chow wawa cai)


Wawa in Mandarin means "baby"; in this case it refers to baby Chinese cabbage, also known as wombok or Napa cabbage. Sweet, crunchy and ultra-tender, these cabbages are barely larger than your hand and weigh 300gm-600gm each. In the hands of a Sichuan cook, this humble vegetable takes on stunning smoky-wok flavours. The trick is to toss the cabbage constantly while stir-frying, maintaining heat control, and not to add any water. Tina Li uses Knorr chilli liquid seasoning for this dish but says it's optional.

You'll need

50 ml vegetable oil 50 gm skinless pork belly, thinly sliced 15 gm (about 5-6) red and green birdseye chillies, thinly sliced into rings 600 gm baby Chinese cabbage, halved and cut lengthways into thin strips (see note) 1 tbsp oyster sauce 1½ tsp soy sauce 1½ tsp Knorr chilli liquid seasoning (see note)

Method

  • 01
  • Heat oil in a large wok over high heat. Add pork and stir-fry until meat begins to curl (15 seconds). Add chillies, stir-fry until fragrant (30 seconds), then add cabbage and stir-fry until well coated (30 seconds). Add oyster sauce, soy sauce, liquid seasoning and 1 tsp salt, stir-fry until wilted (2-3 minutes) and serve hot.

Note Baby Chinese cabbages are available from select supermarkets and Chinese greengrocers.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2013

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