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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."

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.

Ronda’s Christmas pudding


"Without a doubt this is one of the best puddings I've ever tasted," says Strode. "My mother-in-law, Ronda, makes hers in September to let the flavour mature. This really is as traditional as it gets." You'll need a piece of calico for this recipe - it's available from most fabric shops and select kitchenware shops. Begin this recipe at least two weeks ahead.

You'll need

250 gm each sultanas and raisins 190 gm currants 180 gm mixed peel 150 ml brandy Juice and finely grated rind of 1 lemon 250 gm crustless sourdough (about 1 loaf) 300 gm (2 cups) plain flour, sieved 280 gm butter, softened 400 gm brown sugar 6 eggs ½ tsp freshly grated nutmeg 1 tsp sweet quatre-épices (see note)   Orange custard 500 ml (2 cups) milk 500 ml (2 cups) pouring cream 2 vanilla beans, split and seeds scraped Thin strips of peel from 2 oranges 240 gm egg yolks (about 12 eggs) 200 gm caster sugar

Method

  • 01
  • Combine dried fruit, peel, 100ml brandy, lemon juice and rind in a bowl, cover with plastic wrap and stand at room temperature to macerate (overnight).
  • 02
  • Preheat oven to 150C. Tear sourdough into small pieces, place on a baking tray and bake in oven until dry (14-18 minutes). Cool briefly, then process in a food processor to fine crumbs.
  • 03
  • Bring a saucepan of water to the boil and, using tongs, dip a 65cm-square piece of calico into it, then lift cloth out and wring out excess water. Place calico flat on a work surface and rub 100gm flour over it to form a 38cm-diameter round, ensuring there are no holes or gaps (this is important as it creates a seal for the pudding which prevents spoilage).
  • 04
  • Bring an extra-large saucepan of water to the boil. Beat butter and sugar in an electric mixer until combined, then add eggs one at a time, beating well between each addition. Stir in fruit mixture, remaining flour, breadcrumbs and spices, combining well. Place cloth in a shallow mixing bowl flour-side up with cloth overhanging the edges, then transfer pudding mixture to cloth. Draw ends of cloth up evenly and tie firmly with string, pulling cloth to make pudding as round as possible. Suspend pudding in a saucepan of boiling water so it doesn’t touch the bottom and ensure it’s fully submerged, cover with a lid and boil, adding boiling water regularly to keep pudding covered, for 6 hours. Drain pudding and hang in a sunny position for about half a day until cloth is dry, then refrigerate in cloth and wrapped in a dry tea towel for at least 2 weeks and preferably 1-3 months, changing tea towels occasionally.
  • 05
  • For orange custard, bring milk, cream, vanilla beans and seeds and orange peel to the boil in a saucepan. Meanwhile, whisk yolks and sugar in an electric mixer until pale and creamy. Pour milk mixture over yolks, whisking to combine, then transfer to a clean saucepan and stir continuously over low heat until mixture coats the back of a spoon (20-25 minutes). Pass through a fine sieve into a bowl placed over ice, cool briefly, then refrigerate until chilled (2 hours).
  • 06
  • To serve, reheat pudding in a large stockpot of boiling water (2 hours). Remove from calico, pour remaining brandy over and carefully light. Serve warm with chilled orange custard.

Note Sweet quatre-épices is a spice blend mix of allspice, nutmeg, cloves and cinnamon. It's available from Herbies, or you can make your own.


At A Glance

  • Serves 8 - 12 people
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At A Glance

  • Serves 8 - 12 people

Drink Suggestion

A classic Australian pairing would be sparkling shiraz from the Barossa Valley, such as the Rockford “Black” Shiraz. It’s lovely and juicy with plenty of spice and a savoury finish. Otherwise try something fresher like the Mas Blanc Banyuls “Collita”, a fortified red wine from the Roussillon region in France.

Featured in

Dec 2014

Recipes (14 )

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