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.

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.

Decadent chocolate dessert recipes for Christmas

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

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.

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.

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.

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.

Restaurant Hubert's Clams à la Normande


"Normande sauce is generally a fish velouté with cream and butter, but in this recipe I've replaced the fish velouté with dashi, which sneaks some extra underlying umami in there," says Daniel Pepperell. "Pour the fries on top for extra fun eating and to soak up the sauce."

You'll need

2 (500gm) starchy potatoes (such as russet Burbank), peeled and cut into julienne Vegetable oil, for deep-frying ¼ cup (firmly packed) flat-leaf parsley 5 thyme sprigs, leaves only 50 ml white wine 1 kg clams or pipis, cleaned 150 gm butter, diced Lemon juice, to taste 1 tbsp chives, cut into batons 10 chervil sprigs 10 tarragon leaves   Dashi 2 pieces konbu 2 large handfuls (40gm) katsuobushi (see note) 1 snapper head (or head of other white fish) 1 tbsp soy sauce, or to taste

Method

  • 01
  • For dashi, simmer konbu and 500ml water in a large saucepan over low heat until infused (50-60 minutes). Remove from heat, add katsuobushi, cover pan and set aside to infuse (20-25 minutes). Strain stock through a fine sieve into a clean large saucepan, pressing gently on the katsuobushi with a ladle. Heat a char-grill pan over high heat, add snapper head and grill until charred, then add to konbu stock. Simmer stock gently over low heat until fish head flavours stock (45 minutes). Strain through a fine sieve and season with soy sauce. Reserve 300ml. Remaining fish stock will keep frozen for 3 months.
  • 02
  • Rinse potatoes thoroughly under cold water and pat dry. Heat oil in a deep-fryer to 170C and deep-fry potato in batches until crisp and golden (4-6 minutes; be careful, hot oil will spit). Drain on paper towels and keep warm. Fry parsley and thyme until crisp (30 seconds), then crumble over potato and season to taste with salt.
  • 03
  • Heat a saucepan over high heat, add wine and reserved stock and bring to the boil. Add clams, cover, and cook just until the clams start to open (2-4 minutes). Remove from heat, remove clams with a slotted spoon and transfer to serving bowls. Gradually whisk butter into stock to form a shiny sauce, then season to taste with lemon juice, and salt and pepper. Gently stir the herbs into the sauce and spoon sauce over clams. Serve hot with fries.

At A Glance

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

Additional Notes

Katsuobushi, dried bonito flakes, are available from Japanese providores and select Asian grocers.

Drink Suggestion

Brasserie De Saint-Sylvestre 3 Monts Flanders Golden Ale, France.

Featured in

April 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.

×