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.

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.

White-cut chicken with black sesame


"The black sesame is striking, a squid-ink velvet black," says McConnell. "Try to source organic black sesame paste, which is widely available in organic and good food stores."

You'll need

1.2 kg chicken, legs removed and reserved for another use 3 spring onions (tops reserved for spring onion oil), cut into 5cm pieces 5 coriander sprigs 4 thick slices ginger, bruised ¼ tsp white peppercorns 1 Lebanese cucumber, thinly sliced 1 tsp ground Sichuan pepper Small handful amaranth or coriander leaves   Black sesame dressing 75 gm black sesame paste (see note) 1½ tsp lemon juice 10 gm sugar 1 tbsp soy sauce Pinch of Chinese five-spice   Spring onion oil 80 ml (1/3 cup) light olive oil Reserved spring onion tops

Method

  • 01
  • Rinse chicken under cold water, drain and remove excess fat and skin from the cavity and around the neck. Remove the parson’s nose and discard. Place the chicken in a large saucepan, add spring onion, coriander, ginger, peppercorns, ¼ tsp sea salt flakes and enough water to cover the chicken well. Cover and bring to the boil, then reduce heat and simmer gently for 5 minutes. Turn the heat off and leave chicken to stand for 1 hour. Place in a container with enough cooking liquid to cover and refrigerate until chilled (3-4 hours). Remove chicken and pat dry. Remove the breast meat and carve into 1cm-thick slices.
  • 02
  • For black sesame dressing, whisk all the ingredients in a bowl with 20ml of water, adding more if the sauce is too thick.
  • 03
  • For spring onion oil, warm oil in a saucepan over low heat to 70C. Add spring onions and remove from the heat. Leave to cool for 3 minutes, then transfer to a blender and purée at high speed. Refrigerate to cool (1 hour), then strain through a fine sieve.
  • 04
  • To serve, spoon black sesame dressing on a platter, arrange cucumber slices on top, then sliced chicken and season with sea salt flakes. Drizzle spring onion oil around the dish, sprinkle with Sichuan pepper and scatter with leaves.

Note Black sesame paste is available from select supermarkets, delicatessens and health-food shops. If it's unavailable, substitute tahini thinned with a little water.


At A Glance

  • Serves 4 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 people

Drink Suggestion

2012 Channing Daughters “Long Island Ramato” Pinot Grigio, New York. The wine’s oily skin-contact texture complements the delicate chicken with plenty of exotic stone-fruit notes to go with the sesame.

Featured in

Apr 2014

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

Beef cheek recipes

recipes

Saltimbocca alla Romana

Piccata di vitello

recipes

Adana kofte

Roast lamb loin with couscous and pumpkin

recipes

Pork chops with fennel

conversion tool

 
get the latest news

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

×