The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

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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.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Carrot-beetroot salad


"At Maude, we put locally sourced, seasonal ingredients under a microscope and experiment to see how many ways we can make something taste delicious," says Stone. "We serve it raw, dehydrate it, grind it, purée it, turn it into a sorbet. In this salad, you'll enjoy pickled beetroot and blood orange chips, plus chewy cooked carrots and fresh carrots that are shaved paper-thin. The salad tastes as bold and vibrant as it looks." Start this recipe a day ahead to pickle the beetroot and make the orange chips.

You'll need

3 baby carrots, trimmed, peeled and thinly shaved lengthways on a mandolin ½ cup (loosely packed) lamb’s lettuce 2 tsp extra-virgin olive oil 1 tsp lemon juice To serve: blood orange oil (optional; see note)   Blood orange chips 2 blood oranges 55 gm (¼ cup) caster sugar   Pickled beetroot 1 beetroot, scrubbed 1 tsp olive oil 125 ml (½ cup) Champagne vinegar 100 gm caster sugar 5 thyme sprigs 2 cloves 1 piece thinly peeled lemon rind   Roast carrots 1.5 litres (6 cups) fresh carrot juice 2 thyme sprigs 1 tarragon sprig 400 gm (about 24) baby heirloom carrots, scrubbed and trimmed 1 tbsp olive oil   Charred baby leeks 8 baby leeks, green tops trimmed To spray: olive oil spray   Crimson turnip cream 270 gm (about 8) baby crimson turnips (see note), trimmed and sliced into 2mm-thick discs 60 ml (¼ cup) thickened cream 30 gm butter, coarsely chopped 1 tsp lemon juice, or to taste

Method

  • 01
  • For blood orange chips, slice tops off oranges and freeze until firm, but not frozen solid (2-2¼ hours). Meanwhile, bring sugar and 60ml water to the simmer in a small saucepan over medium heat, whisking to dissolve sugar, then cool to room temperature. Preheat oven to 75C and line an oven tray with baking paper. Thinly slice oranges on a mandolin, place on tray, brush both sides with sugar syrup and dry in oven until crisp (4½-5 hours; see note). Store in an airtight container until required. Blood orange crisps can be made up to 2 days ahead.
  • 02
  • For pickled beetroot, preheat oven to 200C.Place beetroot in the centre of a 25cm-square piece of foil, drizzle with oil, season to taste and wrap tightly to enclose. Roast until just tender when pierced with a skewer (45-50 minutes), cool slightly, then peel, finely dice and transfer to a non-reactive container. Meanwhile, stir remaining ingredients and 120ml water in a small saucepan over medium-high heat until sugar dissolves, cool to room temperature, then pour over beetroot, cover and refrigerate to pickle (at least 6 hours or overnight).
  • 03
  • For roast carrots, preheat oven to 75C and line an oven tray with baking paper. Bring carrot juice and herbs to the simmer in a large saucepan over medium-high heat, add carrots and simmer until just tender (5-6 minutes). Drain, toss with olive oil in a bowl, season to taste, then spread on prepared tray and roast until chewy and slightly shrunken (2½-3 hours). Keep warm.
  • 04
  • Meanwhile, for charred leeks, blanch leeks until tender (2-3 minutes), drain and refresh, then drain well and pat dry with paper towels. Line a cast-iron frying pan with foil and spray with olive oil spray. Place leeks on foil, then cook over high heat, turning leeks occasionally, until well charred all over (7-8 minutes). Halve leeks lengthways and keep warm.
  • 05
  • For crimson turnip cream, bring turnips, cream, butter, 60ml water and ½ tsp salt to the boil in a saucepan over medium-high heat, then reduce heat to medium and simmer until turnips are tender (8-10 minutes). Strain, reserving liquid, then purée turnips in a blender with lemon juice and 1 tbsp reserved liquid. Adjust seasoning to taste with salt and lemon juice, cool then transfer to a squeeze bottle.
  • 06
  • Dress shaved carrot and lamb’s lettuce with extra-virgin olive oil and lemon juice, and season to taste with salt. Dot crimson turnip cream and orange oil on plates, divide roast carrot and charred leek among plates, garnish with lamb’s lettuce and shaved carrot, and orange chips, and serve.

Note Blood orange oil is available from select health-food shops. The blood orange chips can also be made using a dehydrator. If baby crimson turnips are unavailable, substitute baby turnips.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

2012 Skouras, Moscofilero, Peloponnese, Greece.

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Sep 2015

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