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.

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.

Decadent chocolate dessert recipes for Christmas

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

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."

Pickled artichokes


"You can pickle just about any vegetable or fruit and I haven't met a pickle that I don't like," says Curtis Stone. "Pickled artichokes stand out from the crowd for their soft heart, meaty stalk and slightly sweet, nutty flavour. I take these little spring pickles up a notch by very quickly barbecuing them on each side before serving, imparting a slight char." Begin this recipe a day ahead to pickle the artichokes.

You'll need

1 lemon, halved, plus finely grated rind and juice of 1 extra lemon 8 globe artichokes 500 ml (2 cups) olive oil 1 carrot, thinly sliced 1 onion, thinly sliced 4 garlic cloves, thinly sliced 10 thyme sprigs, plus extra 2 tsp finely chopped leaves 15 black peppercorns 5 parsley stalks 500 ml (2 cups) vegetable stock 500 ml (2 cups) dry white wine 60 ml (¼ cup) extra-virgin olive oil   Pickling liquid 1 tbsp fennel seeds 1 tsp juniper berries 1 tbsp yellow mustard seeds 500 ml (2 cups) white wine vinegar 220 gm (1 cup) caster sugar

Method

  • 01
  • For pickling liquid, dry-roast spices in a largesaucepan over medium-high heat until fragrant (1-2 minutes), then add vinegar, sugar, 500ml water and 2 tsp sea salt and bring to the boil, stirring to dissolve sugar. Transfer to a non-reactive container and cool to room temperature.
  • 02
  • Squeeze halved lemon into a large bowl of cold water. Trim artichoke stems to 4cm-5cm, then peel off tough outer leaves until you reach the pale tender hearts. Trim tops, halve artichokes lengthways and scoop out hairy chokes with a teaspoon. Place chokes in acidulated water.
  • 03
  • Heat 1 tbsp oil in a large saucepan over medium-high heat, add carrot, onion and garlic and sauté, stirring occasionally, until tender and translucent (8-10 minutes). Drain artichokes, add to pan with thyme sprigs, black peppercorns and parsley stalks and cook for 1 minute. Add stock, wine and remaining olive oil, bring to a simmer and reduce heat to low-medium. Cover surface with a piece of baking paper and simmer until artichokes are tender (10-15 minutes). Cool to room temperature, remove artichokes from liquid, transfer to pickling liquid and refrigerate for a day. Pickled artichokes will keep for 5 days.
  • 04
  • Heat a barbecue to medium-high heat. Drain artichokes from pickling liquid. Toss artichokes with 1 tbsp extra-virgin olive oil and grill cut-side down until warmed through and char marks appear (1-2 minutes each side). Transfer to a bowl, drizzle with extra-virgin olive oil and lemon juice and sprinkle with thyme and rind, season to taste and serve warm.

At A Glance

  • Serves 8 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 8 people

You might also like...

Spiced mango chutney

recipes

Crushed broad beans with garlic and lemon crostini

Herbed goat’s curd with crudites

recipes

Rough olive tapenade with caramelised fennel schiacciata

Smoked trout mousse with riesling jelly and sour cream sable biscuits

recipes

Char-grilled asparagus and haloumi with mint and lemon

Sauteed greens with fried salami crumbs

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×