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.

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.

Yama Kitchen & Bar's thousand-layer pork belly


"I can't remember where I first read about this dish, but I have been making it at home for some time now," says Michael Ryan. "A very simple dish - don't you just love it when chefs say that? - though it does take a few hours to complete. It's also a perfect dish to prepare ahead of time."

You'll need

500 gm boneless pork belly, skin on 2 tbsp grapeseed oil 2 tsp salted black beans (see note) 2 spring onions, thinly sliced 1 long red chilli, thinly sliced 250 gm ya cai (see note) Steamed rice, to serve   Seasoning sauce 60 ml (¼ cup) Shaoxing rice wine 1 tbsp light soy sauce 2 tsp dark soy sauce 1 tbsp crushed rock sugar (see note) 2 garlic cloves, finely grated 2 tsp finely grated ginger 1 tbsp cornflour mixed with 2 tbsp cold water

Method

  • 01
  • For seasoning sauce, gently heat rice wine, soy sauces, sugar, garlic and ginger in a small saucepan over low-medium heat, stirring to dissolve sugar (1-2 minutes). Add cornflour slurry and stir until thickened (1-2 minutes). Set aside.
  • 02
  • Bring a large saucepan of water to the boil. Reduce heat to medium, add pork belly and simmer for 5 minutes. Remove belly and set aside skin-side up to cool briefly (5 minutes), then pat pork dry with paper towels.
  • 03
  • Heat oil in a frying pan over high heat, then fry pork skin-side down until skin is golden brown (3-4 minutes; be careful, hot oil will spit). Cool pork, then wrap in plastic wrap and freeze until firm enough to slice (1 hour).
  • 04
  • Place pork belly skin-side down and slice across the grain as thinly as possible, with a bit of skin on each slice. Layer pork in a shallow 1-litre bowl that fits in a large steamer, overlapping each slice by about half a slice to the bottom of the bowl and up the sides. Sprinkle salted black beans, spring onion and chilli on top. Add the ya cai, spoon seasoning sauce over the top, cover bowl with plastic wrap and steam in a steamer over a saucepan of simmering water, topping up water as necessary, until pork is very tender and easily pierced with a knife (1¾-2 hours). Remove from steamer and keep warm.
  • 05
  • Carefully pour the pork juices into a saucepan and simmer over medium heat until reduced by a third (2-4 minutes).
  • 06
  • Turn pork out onto plates, spoon reduced juices over and serve with rice.

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

Salted black beans, ya cai, a Chinese preserved vegetable (if it’s unavailable, use coarsely chopped preserved mustard greens), and rock sugar, are available from select Asian supermarkets and Chinese grocers.

Drink Suggestion

2015 Willem Kurt Vermentino, Beechworth, Victoria or 2015 La Maldicion Tempranillo Malvar, Madrid.

Featured in

Aug 2016

You might also like...

Yama Kitchen & Bar's prawn toasts

recipes

Yama Kitchen & Bar's Taiwanese fried chicken

Marion's olive oil cake with pumpkin-seed ice-cream and candied orange

recipes

conversion tool

 
get the latest news

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

×