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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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.

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

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."

Decadent chocolate dessert recipes for Christmas

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

Texas-style barbecue sauce


"True-blue central Texan pitmasters are so passionate about their 'cue, they'll often forgo serving their meat with any sauce at all," says Stone. "Meat smoking is such an art form for them that they'd rather not let anything distract from the complex flavours of a low and slow cook. That said, this tomato-based barbie sauce with perfectly balanced sweetness, heat and acidity is hard to pass up. Serve it on the side." Makes about 1 litre.

You'll need

40 gm butter, coarsely chopped 1 onion, finely chopped 2 garlic cloves, finely chopped 1 tsp sweet paprika ½ tsp mustard powder 250 ml (1 cup) apple cider vinegar 125 ml Bourbon whiskey 375 ml (1½ cups) chicken stock 500 ml (2 cups) tomato sauce 185 gm (¾ cup) light brown sugar 2 tbsp lemon juice 2 tbsp Worcestershire sauce

Method

  • 01
  • Melt butter in a large saucepan over medium heat, add onion and stir until tender (4-5 minutes). Stir in garlic and cook until fragrant (2-3 minutes), then stir in paprika and mustard. Add vinegar and Bourbon, bring just to a simmer and cook for 2-3 minutes. Stir in remaining ingredients, add 1½ tsp sea salt flakes and ½ tsp freshly ground black pepper, increase heat to high and bring to the boil, then reduce heat to medium-low and simmer uncovered, stirring often to prevent scorching, until sauce reduces and thickens slightly (40-45 minutes). Remove from heat, cool briefly, then transfer to a blender and blend on low speed just until smooth (at this stage sauce can be cooled, covered, and refrigerated for up to 2 weeks; reheat and then smoke before using).
  • 02
  • To serve, return sauce to a saucepan, and place in the barbecue with beef brisket, stirring occasionally, until it takes on a smoky flavour (about 20 minutes).

At A Glance

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Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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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.

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At A Glance

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Jan 2016

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