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.

Decadent chocolate dessert recipes for Christmas

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

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.

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?

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.

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.

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.

Christmas ham recipes

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

Barbecue pit beans

"The key to good barbecue pit beans is stuffing as much fat and pork as you possibly can into each dried bean," says Llewellyn. "Check your fridge and throw any leftover barbecued meat into the pot as well, especially the burnt ends of brisket, then simmer for a good long time. Regular maple syrup will do just fine here - or you can smoke it, as we do. The beans will need to soak overnight, and the pork belly needs to cure in a spice mix overnight, so start preparing these the day before." This dish is quite sweet. We recommend reducing the amount of sugar if you prefer a more savoury result.

You'll need

500 gm dried white beans 125 gm lard 250 gm thick-cut smoked bacon, diced 24 garlic cloves, crushed 2 onions, diced 2 tbsp onion powder 2 tbsp garlic powder 2 tbsp smoked paprika 1 tbsp cracked black pepper 1 tbsp chilli flakes 1 tbsp ground coriander 1 tsp dried chipotle chilli ½ tsp ground cumin 250 gm dark brown sugar 1.5 litres (6 cups) pork or chicken stock 500 ml (2 cups) tomato sauce 200 ml maple syrup 125 ml (½ cup) apple cider vinegar 400 gm canned chopped Roma tomatoes   Pork belly 250 gm pork belly, skin on 6 garlic cloves, peeled 1 tbsp black peppercorns 1 tbsp coriander seeds 1 bay leaf, fresh or dried Finely grated rind of 1 lemon For drizzling: olive oil or vegetable oil


  • 01
  • Place beans in a container that holds at least 2 litres. Pour in plenty of lukewarm water, then leave to rehydrate and soften for at least 12 hours.
  • 02
  • For pork belly, season it liberally with sea salt. Pound the garlic, peppercorns, coriander seeds, bay leaf and lemon rind with a mortar and pestle, then rub thoroughly all over the pork belly. Cover and refrigerate overnight.
  • 03
  • Next day, preheat oven to 150C. Rinse pork, then place in a roasting pan with a splash of oil and roast for 2 hours. Leave to cool, cut into bite-sized chunks and set aside.
  • 04
  • Meanwhile, heat lard in a large saucepan. Add bacon and cook over medium heat until slightly brown. Add garlic and cook, stirring constantly, until golden. Once the mixture is golden brown delicious, add onion and cook until golden brown (another 5-10 minutes). Now stir in all spices and cook until fragrant (2-3 minutes). Stir until all the lumps are dispersed, then add sugar and stir until dissolved. Add stock, tomato sauce, maple syrup, vinegar and tomato. Bring to a simmer and season to taste.
  • 05
  • Drain beans and give them a quick rinse. Add to the sauce mixture along with the pork belly. Slowly simmer until the beans are soft (at least 2 hours; start checking after about 1½ hours). These beans are fantastic served with cornbread, smoked lamb ribs, fried chicken, or with toast for breakfast.

Note This recipe is from Fried Chicken & Friends ($49.99, hbk) by Gregory Llewellyn and Naomi Hart, published by Murdoch Books and has been reproduced with minor GT style changes.

At A Glance

  • Serves 6 people
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
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 6 people

Featured in

Aug 2015

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

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.