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.

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."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Roast tomato soup with trahanas, Greek-style yoghurt and basil


"Trahanas is a sour-flavoured tiny pebble-shaped pasta made with buttermilk that is generally eaten throughout Greece for breakfast," says Conistis.

You'll need

4 garlic cloves, finely chopped 1 kg ripe vine-ripened tomatoes, halved 130 ml extra-virgin olive oil, plus extra for drizzling 2 Spanish onions, thinly sliced 3 thyme sprigs 1 tbsp white sugar, plus extra for seasoning 260 gm (1 cup) sheep’s milk yoghurt (see note) 1 small kohlrabi (about 180 gm), coarsely grated ½ cup (loosely packed) basil, thinly sliced 50 gm unsalted butter 195 gm (1 cup) trahanas (see note)   Vegetable stock 100 ml white wine 1 carrot, onion and ripe vine-ripened tomato, coarsely chopped ½ celery stalk, coarsely chopped ½ head of garlic, halved 1 each fresh thyme sprig and bay leaf 1 tsp black peppercorns

Method

  • 01
  • For vegetable stock, place ingredients and 1.5 litres water in a saucepan, bring to the boil, then reduce to a simmer until well flavoured (30 minutes). Strain (discard solids) and set aside.
  • 02
  • Blanch 3 garlic cloves until just tender (1-2 minutes) and set aside.
  • 03
  • Preheat oven to 180C. Place tomatoes in a single layer in an oven dish, drizzle with 100ml oil, scatter onion, thyme and blanched garlic over and season with salt, pepper and a little sugar. Roast until tender and lightly browned (1 hour), then push through a sieve (discard skins and solids).
  • 04
  • Meanwhile, combine yoghurt, kohlrabi, basil, remaining oil and remaining garlic in a bowl, season to taste and refrigerate for flavours to combine (1 hour).
  • 05
  • Bring 1 litre vegetable stock to the boil in a saucepan. Melt butter in a separate saucepan over medium heat, add trahanas and stir occasionally for 2 minutes. Pour stock over and simmer until trahanas is tender (10-12 minutes). Add tomato liquid and sugar, return to the simmer and season to taste. Serve soup hot or cold with a large dollop of yoghurt and a drizzle of oil.

Note Trahanas and sheep's-milk yoghurt are available from select Greek delicatessens.


At A Glance

  • Serves 4 - 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 4 - 6 people

Drink Suggestion

2012 Driopi, Agiorgitiko Rosé, Peloponnese, Greece.

Featured in

Sep 2013

You might also like...

Summer soups

recipes

Chicken brodo with mushroom and mascarpone tortellini

Spicy soups from around the world

recipes

Hand-cut egg noodles in broth with beef shin and tendon

Winter's 20 most popular recipes

recipes

Chicken, egg and lemon soup

Smoky recipes

recipes

Confit duck, onion and bean soup with persillade

Torn pasta soup (malfattini in brodo)

recipes

Spinach and ricotta dumplings in chicken broth (gnocchi di ricotta e spinaci in brodo)

Chicory, chickpea and pancetta soup (zuppa di ceci, cicoria e pancetta)

recipes

conversion tool

 
get the latest news

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

×