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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.

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.

Beetroot and chocolate with burnt orange


"This dish was created using staples we always have in our kitchen, like chocolate ganache and brownie," says Robertson. "It may seem like a lot of work to make them at home, but I can assure you it's worth it in the end. The recipe will make more brownie than you need, but it won't go to waste. If you don't want to make the brownie you could crush up some shop-bought chocolate cookies instead."

You'll need

Bee pollen and red vein sorrel (optional), to serve   Beetroot ice-cream 1 litre (4 cups) beetroot juice (see note) 500 ml (2 cups) pouring cream 500 ml (2 cups) milk 1 vanilla bean, split and seeds scraped 10 egg yolks 200 gm caster sugar   Chocolate brownie 250 gm butter, diced, plus extra for greasing 750 gm dark chocolate, (66% cocoa solids), finely chopped 5 eggs 165 gm caster sugar 180 gm plain flour 2 handfuls walnuts   Chocolate ganache 300 gm dark chocolate, (66% cocoa solids), finely chopped 150 ml pouring cream 1 tsp liquid glucose   Burnt orange 2 oranges, skin on, diced and seeds discarded 80 gm (1/3 cup) caster sugar Pinch of ground cinnamon   Goji sherbert 60 gm goji berries, dehydrated in a low oven (see note) 1 heaped tsp citric acid ½ tsp bicarbonate of soda

Method

  • 01
  • For beetroot ice-cream, boil beetroot juice in a saucepan over medium-high heat until reduced to 200ml (10-12 minutes). Set aside to cool. Bring cream, milk and vanilla bean and seeds to the boil in a saucepan over medium-high heat. Whisk yolks and sugar in a bowl until thick and pale(5-6 minutes). Whisk in beetroot reduction, then pour in cream mixture, whisking continuously. Place over a saucepan of simmering water and stir continuously until thick (7-8 minutes). Refrigerate overnight for flavours to develop, then churn in an ice-cream machine and freeze until required. Makes about 1½ litres.
  • 02
  • For chocolate brownie, preheat oven to 160C, and butter and line a 25cm-square cake tin with baking paper. Melt butter and chocolate in a bowl over a saucepan of simmering water, stirring occasionally, until smooth. Whisk eggs and sugar an electric mixer until thick and pale. Pour in chocolate mixture and fold to combine, fold in the flour and a pinch of salt, then fold in walnuts. Pour into prepared tin and bake until a skewer withdraws clean (40-45 minutes). Cool, then tear a quarter of the brownie and crumble into little pieces. Remaining brownie will keep stored in an airtight container for a week.
  • 03
  • For ganache, combine ingredients in a bowl over a saucepan of simmering water and stir occasionally until smooth and well combined (4-5 minutes). Transfer to a container, cool to room temperature, then refrigerate until required. Bring out of the fridge to soften slightly before serving.
  • 04
  • For burnt orange, heat a heavy-based frying pan over high heat until very hot. Toss the orange in and let it burn and colour – not for too long, but you want to see some blackening (1-2 minutes). Scatter the sugar and cinnamon over the orange and a quick caramelisation should occur. Transfer to the food processor, give it a whizz until coarse crumbs form and set aside.
  • 05
  • For goji sherbet, whizz ingredients in a small dry food processor to fine crumbs – make sure the goji berries are completely dried or the mixture will become sticky and ball up. Store in a dry airtight container.
  • 06
  • To serve, place a heaped tablespoonful of ganache in the base of each bowl and smear it around a little, then place a spoonful of burnt orange in each bowl. Sprinkle in brownie crumb, then goji sherbet, as well as bee pollen if you’re using it. Scoop beetroot ice-cream on top, scatter with sorrel leaves and serve straight away.

Note If you don't have a juicer, buy beetroot juice from a juice bar or greengrocer. Goji berries are available from health-food shops and the health-food section of select supermarkets.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Bold young vintage Port.

Featured in

Mar 2016

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