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.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Decadent chocolate dessert recipes for Christmas

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

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.

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.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

First Look: Porteno opens in Surry Hills

Porteno has moved, upping the stakes with a glam new location. Join us as we tour the new restaurant on Holt Street in Sydney's Surry Hills. Come on in.

Caramelised nuts


No real need to introduce this with random words of suspect philosophical motivation. It's really quite obvious: caramelised nuts just taste better.

You'll need

150 gm caster sugar 200 gm nuts of your choice (choose one, or all!) For sprinkling: sea salt (optional)

Method

  • 01
  • Place the sugar and 150ml of water in a medium saucepan over medium-high heat and bring to the boil. Remove from heat, add the nuts and let steep while you warm the oven up to a balmy 160C.
  • 02
  • Line a baking tray with baking paper. Drain the nuts and place on the baking tray. Sprinkle with a little salt if it’s your thing, then bake for about 10 minutes. Remove from the oven and leave to cool before using. The nuts will keep in an airtight container for several months.

Note Makes about 200gm. This recipe is from Sweet Envy ($45, hbk) by Alistair Wise and Teena Kearney-Wise, published by Murdoch Books, and has been reproduced with minor GT style changes.


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

Featured in

Sep 2014

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×