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.

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.

Shark Bay Wild Scampi Caviar

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

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.

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.

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."

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.

Rajasthani duck


"At Tonka, this dish is served topped with Shaw River buffalo curd. If you can't get buffalo curd, use yoghurt instead - the tang of either is a contrast to the richness of the curry sauce," says D'Sylva.

You'll need

700 ml Healthy Boy soy bean sauce (see note) 220 gm (1 cup) caster sugar 1 tsp crushed white peppercorns 8 duck Marylands (about 200gm each) 400 ml coconut milk 3 kaffir lime leaves 1 long red chilli, halved lengthways 1 lemongrass stalk, bruised 30 gm (1 cup) dried Kashmiri chillies (see note) 60 gm garlic cloves (about 20), coarsely chopped 70 gm (1/3 cup) finely grated ginger 50 ml each mustard oil and olive oil 1 kg Spanish onion (about 6), thinly sliced 10 cloves 4 star anise 1 cinnamon quill 200 gm Indian-style yoghurt (see note) 100 ml well-shaken buttermilk To serve: buffalo curd or yoghurt To serve: thinly sliced cucumber, coriander sprigs, mint sprigs and watercress sprigs To serve: roti

Method

  • 01
  • Combine soy bean sauce, sugar and crushed white peppercorns in a non-reactive container, add duck and coat well. Cover and refrigerate overnight to marinate.
  • 02
  • Preheat oven to 150C. Pour coconut milk into a roasting pan large enough to hold duck in a single layer, add lime leaves, chilli and lemongrass. Remove duck from marinade (discard marinade) and place skin-side up in coconut mixture. Roast until browned and flesh pulls back from the leg bone (1½ hours).
  • 03
  • Meanwhile, soak dried chillies in a bowl of cold water until softened (40-50 minutes), drain and process in a food processor to a smooth paste (and a little water if necessary), set aside.
  • 04
  • Process garlic and ginger in a food processor to a smooth paste (adding a little water if necessary), then set aside.
  • 05
  • Heat oils in a large saucepan over medium-high heat, add onion and spices, and stir often until onion is very tender (8-10 minutes). Add ginger-garlic paste and cook until fragrant (3-4 minutes), stirring often to prevent paste sticking to base of pan. Add reserved dried chilli paste, stir occasionally for 5 minutes, then transfer to a food processor and process to a smooth paste. Add yoghurt and buttermilk, season to taste and process to combine, then return to saucepan and keep warm. Serve duck with hot sauce spooned over, top with a dollop of curd or yoghurt and serve with cucumber, coriander, mint and watercress alongside.

Note Healthy Boy soy bean sauce is available from select Asian grocers. Dried Kashmiri chillies are available from Indian grocers. Indian-style yoghurt is slightly sweeter than regular yoghurt and is available from Indian grocers; or substitute plain yoghurt.


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

Drink Suggestion

Francois Chidaine ‘Les Agiles’ Vouvray Chenin Blanc 2011 Loire Valley, or Poggio Al Sole Chianti Classico Sangiovese 2010 Tuscany.

Featured in

Sep 2013

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×