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?

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.

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.

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.

Pipis grilled in a young coconut with chilli and ginger


"The traditional name for our town, Cabarita, translates to 'place of many pipis'," says Devlin. "They aren't as abundant here as they once were, but there's a company close by that is producing them, so they're something we'd like to serve as much as possible, as a reference to our place here. This works best dropped straight onto coals or a grill, but you could, at a pinch, use a pot instead of the coconut and do it on the stove."

You'll need

4 whole young coconuts, at room temperature 4 coriander sprigs, leaves picked and thinly sliced, stems reserved and finely chopped 4 mint sprigs, leaves picked and thinly sliced, stems reserved and finely chopped 2 long red chillies, thinly sliced, plus extra, to serve 30 gm ginger, julienned 1 golden shallot, thinly sliced 1 tbsp coconut oil 1 tbsp fish sauce 1 tbsp finely grated dark palm sugar or brown sugar Juice of 1 lime, plus extra wedges to serve 400 gm pipis, soaked in cold water for 1 hour to remove grit, drained

Method

  • 01
  • Start your wood fire and burn down until just ashed over, or heat a gas barbecue to high.
  • 02
  • Using a heavy knife or cleaver (that you might not mind being damaged), cut a ring through the fibrous layer around the middle of each coconut. Working over a deep tray or bowl to catch the water, firmly tap the heel of the cleaver with a small sturdy saucepan into the cut at 2cm intervals all the way around each coconut to open. Strain water and set aside, then scoop out flesh with a large spoon and slice into 1cm strips.
  • 03
  • Divide herb stems, chilli, ginger, shallot, coconut oil, fish sauce and palm sugar among the bottom halves of the coconuts (discard tops). Add a squeeze of lime juice to each, top with coconut flesh, pipis and a little coconut water and mix to combine. Transfer coconuts to the barbecue, cover with a lid or large metal bowl and grill until pipis open (8-10 minutes). Scatter with herbs and extra chilli, and serve with lime wedges.

At A Glance

  • Serves 4 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 4 people

Featured in

Feb 2016

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.

×