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.

Shark Bay Wild Scampi Caviar

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

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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.

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."

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.

Celeriac and Gruyère fritters


"My other name for these little winter warmers is celeriac and Gruyère delights, because they're exactly that - the earthy celery flavour with melting Gruyère and zap of zest is really spot on," says Sean Moran. "Great scattered over a winter leaf salad or as part of an antipasto plate, yet even better served alone as an appetiser, with a little local fizz."

You'll need

Juice and finely grated rind of 1 lemon 50 gm (1/3 cup) plain flour 1 thyme sprig 1 celeriac (600gm), peeled and quartered 50 gm Gruyère (preferably Heidi Farm), cut into 5mm dice 1 garlic clove, finely chopped 1 egg, lightly beaten ¾ cup finely chopped flat-leaf parsley 100 ml vegetable or canola oil

Method

  • 01
  • Whisk lemon juice, half the flour and 1 tbsp salt into 1 litre of water in a saucepan. Add thyme and bring to the boil, then add celeriac and boil until tender (15 minutes). Drain and cool, then grate celeriac into a bowl, add remaining flour, lemon rind, Gruyère, garlic, egg and parsley and season to taste. Mix well by hand, then form into 18 small balls, place on a tray lined with baking paper and refrigerate for at least 30 minutes.
  • 02
  • Heat oil in a large frying pan over medium heat. Carefully add balls in batches and fry, turning occasionally, until golden and crisp (7-9 minutes). Transfer fritters to paper towels with a slotted spoon, season and serve hot.

At A Glance

  • Serves 18 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 18 people

Drink Suggestion

Hillbilly Crushed Apple Cider.

Featured in

Jun 2014

You might also like...

Vegetarian canape recipes

recipes

Oysters with wasabi nori and lime dressing

Caponata tartlets

recipes

Lardo, truffle honey and walnuts

White bean and olive crostini with salami and Pecorino Sardo

recipes

Devilled eggs with celery and coriander salt

Yoghurt baked in vine leaves with dill and parsley

recipes

Yellow split pea dip

conversion tool

 
get the latest news

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

×