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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.

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.

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.

Smoked bone marrow rice with toasted leaves


"This dish is centred on the wood-burning oven at Franklin," says Moyle. "We use the smoke and dry heat three times in this recipe and the subtlety of the smoke is difficult to replicate. If you have a wood-burning oven at your disposal, I recommend processing the marrow in it, then imparting a fine smoke to the rice by finishing the dish in the oven."

You'll need

2.25 litres (9 cups) chicken stock 200 gm koshihikari rice (see note) 100 gm diced celeriac (about ¼) 80 ml (1/3 cup) grapeseed oil To taste: lemon juice 1 tsp olive oil 200 gm cime di rapa   Smoked bone marrow 600 gm bone marrow pieces (about 10cm long), split in half by your butcher 150 gm woodchips, such as applewood or hickory

Method

  • 01
  • For smoked bone marrow, preheat oven to 140C. Line a flameproof roasting pan with several layers of foil and heat in oven while you prepare marrow and woodchips. Lightly salt marrow, place cut-side up on a wire rack and set aside. Place woodchips in an old wok or deep frying pan and toast over high heat until they darken and begin to smoulder (5-6 minutes). Set alight with a blowtorch, then carefully extinguish by removing pan from the heat and draping a damp tea towel over it to smother the flame. Spread woodchips evenly in prepared pan, place over high heat, carefully place rack with marrow over woodchips, then cover the lot with foil and make a 1cm hole in the foil close to the rim of the pan. Place in oven and smoke until marrow is opaque and has no sign of bloodiness (25-30 minutes). Stand until cool (10 minutes), then scoop marrow from bones (reserve bones), pass through a fine sieve, whisk in an electric mixer until cool and set aside.
  • 02
  • Bring marrow bones and 2 litres stock to the boil in a large saucepan, then reduce heat to medium and simmer uncovered until well flavoured (20-25 minutes), strain and set aside.
  • 03
  • Rinse rice gently in a sieve under cold running water to remove excess starch, being careful not to agitate too much. Place in a saucepan with 240ml cold water, give the pan a shake to ensure the rice sits evenly on the base, cover with foil then a lid and bring to the boil over high heat. Reduce heat to low and cook without uncovering for 8 minutes, then remove from heat and stand, without uncovering, for 8 minutes. Tip rice onto a tray and spread gently with a wooden spoon to separate.
  • 04
  • Meanwhile, combine celeriac, grapeseed oil, remaining stock and a pinch of salt in a saucepan, bring to the boil over medium-high heat and cook until celeriac is tender (7-8 minutes). Purée in a blender until smooth and set aside.
  • 05
  • Bring marrow-bone stock to the boil in a saucepan over high heat, add rice, reduce heat to medium and simmer until almost all the stock is absorbed (18-20 minutes). Add celeriac purée and smoked bone marrow, stir to combine, then season to taste with sea salt, freshly ground black pepper and lemon juice.
  • 06
  • Heat olive oil in a large frying pan over high heat and toast cime di rapa until lightly blackened (3-5 minutes). Scatter leaves over hot smoked bone marrow rice and serve.

Note Koshihikari rice is available from Japanese grocers. If it's unavailable, substitute another good sushi rice.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Something to counter the fat, such as Argalà Pastis Artigianale from Italy.

Featured in

May 2015

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