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.

Perfect match: roast lamb with merlot


You'll need

  Roast lamb 1 (about 1.5 kg) boneless lamb shoulder, butterflied 60 ml (¼ cup) extra-virgin olive oil 2 cloves garlic, thinly sliced 1 bunch (about 700gm) silverbeet, stems and leaves thinly sliced separately 1 lemon, finely grated rind only ½ tsp nutmeg, or to taste To serve: lemon wedges   Currant and pine nut stuffing 55 gm (1/3 cup) dried currants 80 ml (1/3 cup) merlot 1 tbsp extra-virgin olive oil 1 small Spanish onion, coarsely chopped 1 clove garlic, thinly sliced 4 anchovies, finely chopped 40 gm (¼ cup) pine nuts 1 (about 300 gm) small eggplant, finely chopped 1 red capsicum, finely chopped 2 tsp brown sugar, or to taste 2 tsp dried Greek oregano 1 lemon, finely grated rind only

Method

  • 01
  • For stuffing, combine currants and wine in a bowl. Heat oil in a large frying pan, add onion, garlic, anchovy and nuts and sauté for 5 minutes over medium heat or until soft and nuts start to colour. Add eggplant and capsicum, cover and cook, stirring occasionally, for 10 minutes or until soft. Season to taste with sugar, sea salt and freshly ground black pepper. Add oregano and lemon rind, currants and wine and cook for another 10 minutes or until liquid is absorbed. Cool.
  • 02
  • Preheat oven to 200C. Place lamb skin-side down on a bench, spread over stuffing, roll up tightly, secure with twine and place in a roasting pan. Rub with 2 tbsp oil and season to taste. Roast for 20 minutes, then reduce heat to 180C and roast for 1 hour for medium. Cover with foil and rest for 10 minutes.
  • 03
  • Heat remaining oil in a large frying pan over medium heat, add garlic and cook for 1 minute or until golden. Add silverbeet stems and cook for 5 minutes or until tender, then add leaves and cook for another 5 minutes or until wilted. Add rind and nutmeg and season to taste. To serve, slice lamb thinly and serve with silverbeet and lemon wedges.

About a decade ago, merlot was set to be the Next Big Thing: more approachable, softer tannins than the notoriously sturdy cabernet sauvignon, more elegant than that brute, shiraz. Most merlot plants in Australian vineyards, however, are a poor clone of the variety; much was planted in too-hot climates, and many producers 'over-make' it (over-cropped fruit plus too much new oak, masking varietal flavour), so the grape hasn't lived up to expectations. But there is a handful of excellent Australian merlots - most from cooler regions - with the right qualities to match this delicious lamb with currants and pinenuts: medium-bodied reds with firm but supple tannins, aromas of dried herbs and dark currants, and a fleshy, plummy red fruit texture in the mouth. - Max Allen

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

Featured in

Apr 2007

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×