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.

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.

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.

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.

Tipo 00's potato and cauliflower tortelloni


"Potato, cauliflower and parmesan must be the best combination," says Andreas Papadakis. "If there are black truffles in season, shave some on top and you will get something extraordinary."

You'll need

130 gm waxy potatoes (preferably royal blue), peeled and cut into 1cm cubes 2 tbsp olive oil 270 gm (about ¼) cauliflower florets, coarsely chopped 1 tbsp finely chopped flat-leaf parsley 1 tsp finely chopped garlic (about 1 clove) 125 gm finely grated parmesan 75 gm chilled butter, coarsely chopped 1 tbsp finely chopped sage, plus extra baby leaves to serve   Pasta dough 350 gm (3⅓ cups) “00” flour 250 gm fine durum wheat semolina (see note) 275 gm eggs (about 5)   Béchamel sauce 25 gm butter, coarsely chopped 2 golden shallots, finely chopped 20 gm plain flour 200 ml warm milk

Method

  • 01
  • For pasta dough, mix ingredients and a pinch of salt in an electric mixer fitted with a dough hook on low speed until dough just comes together (3-4 minutes). Turn out onto a work surface and knead by hand until smooth, adding more flour if necessary (4-5 minutes). Divide into 4 even balls, wrap in plastic wrap and refrigerate for 1 hour to rest.
  • 02
  • For béchamel sauce, melt butter in a saucepan over low heat, add shallot and sauté, stirring occasionally, until translucent (4-5 minutes). Add flour and stir continuously until flour turns sand-coloured (1-2 minutes). Gradually whisk in warm milk until smooth, then cook over very low heat, stirring every minute, until slightly thickened (4-5 minutes). Keep warm.
  • 03
  • Cook potatoes in a large saucepan of boiling salted water until just tender (2-3 minutes), then drain. Heat olive oil in a frying pan over high heat and sauté cauliflower, parsley and garlic until just tender (2-3 minutes). Add potato and two-thirds of the cauliflower mixture (keep remaining mixture warm) to béchamel sauce and cook over low heat until thickened (4-6 minutes). Stir in 75gm parmesan, season to taste and set aside to cool completely (40 minutes to 1 hour).
  • 04
  • Working with a piece of pasta dough at a time, roll through the widest setting of a pasta machine, then fold in half and roll through again. Repeat 4-5 times until dough becomes very smooth, then continue rolling the dough through the machine, reducing the settings notch by notch until, 1mm thick. Lightly dust pasta sheets with flour, then cut out as many rounds as possible with a 9cm cutter. Keep them covered with a damp tea towel while you repeat with remaining pasta.
  • 05
  • Spoon a heaped teaspoonful of potato mixture into the centre of each pasta round and brush around edges with a little water. Fold over to make a half-moon and press around the edges to seal, taking care not to trap any air inside. Join the two corners, twisting and pinching firmly to seal.Set aside on a lightly floured tray while you shape the rest of the tortelloni.
  • 06
  • Cook tortelloni in a large saucepan of boiling salted water until al dente (5-7 minutes), then drain, reserving at least 80ml pasta water.
  • 07
  • Meanwhile, heat butter in a large frying pan until nut brown and foaming (3-4 minutes). Add sage, 80ml pasta water, a pinch of salt and remaining parmesan and stir until well combined. Add tortelloni, toss to coat, then serve scattered with remaining cauliflower and baby sage leaves.

At A Glance

  • Serves 6 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 6 people

Additional Notes

Durum wheat semolina is available from Italian grocers such as Enoteca Sileno. If it’s unavailable, use fine regular semolina.

Drink Suggestion

2013 Craiglee Chardonnay, Sunbury, Victoria – an elegant wine from a warm vintage with toast and oatmeal notes, which are great with the cauliflower and potato.

Featured in

April 2016

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Panettone, ricotta and peach cake

Italian recipes

recipes

Saltimbocca alla Romana

Fast autumn recipes

recipes

Roast lamb loin with couscous and pumpkin

Chocolate recipes

recipes

Ditali with broccolini and bread

Apple recipes

recipes

Chicken rolled with fontina, prosciutto and sage

Autumn vegetarian recipes

recipes

Fried provolone with red wine vinegar

Almond recipes

recipes

conversion tool

 
get the latest news

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

×