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.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

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.

The most popular spring recipes of 2016

From fast stir-fries to decadent chocolate desserts, take inspiration from spring's most popular salads, roasts and more in 2016.

Perfect match: risotto & single malt whisky


You'll need

  Risotto 60 ml (¼ cup) olive oil 50 gm butter, coarsely chopped 4 golden shallots, finely chopped 2 cloves garlic, finely chopped 300 gm (1½ cups) canaroli rice 125 ml (½ cup) dry white wine 6 Balmain bug tails, shells removed 60 ml (¼ cup) single malt whisky, such as Glenmorangie 12 scallops, roe removed To serve: lemon wedges   Fish stock 2 (about 300gm) baby fennel 2 fish heads, rinsed and coarsely chopped 1 leek, white part only, thinly sliced 1 fresh bay leaf ½ tsp white peppercorns 125 ml (½ cup) dry white wine

Method

  • 01
  • For fish stock, coarsely chop stalks of fennel, reserving fronds and bulbs. Place fennel stalks, fish heads, leek, bay leaf and peppercorns in a heavy-based saucepan over medium heat, add white wine and cook for 5 minutes or until reduced by half, then add 1.5 litres of water. Bring to the boil, reduce heat and simmer for 20 minutes. Strain through a fine sieve, discarding solids. Makes about 6 cups.
  • 02
  • Slice half the reserved fennel bulb to 5mm thick on a mandolin, place in acidulated water and set aside, then finely chop remaining half and set aside.
  • 03
  • Heat 1 tbsp oil and 20gm butter in a heavy-based saucepan over medium heat, add finely chopped fennel, shallot and garlic and cook for 10 minutes or until softened. Season to taste with sea salt and freshly ground white pepper. Add rice and cook for another 2 minutes, coating in onion mixture, add wine and cook until reduced to two-thirds. Gradually add fish stock, half a cup at a time, adding more as liquid is absorbed, stirring occasionally, until rice is al dente. Cut bugs into 4 pieces and add to risotto with last ½ cup of stock. Add half the fennel fronds. Add whisky and season to taste.
  • 04
  • Meanwhile, heat 1 tbsp olive oil in a frying pan over high heat, add shaved fennel and cook for 3 minutes or until just starting to wilt. Season to taste, transfer to a bowl and keep warm. Wipe out pan with absorbent paper and place over high heat. Combine scallops and remaining oil in a bowl. Cook scallops for 30 seconds each side or until golden and cooked to your liking. Season to taste. To serve, add shaved fennel and fennel fronds to risotto, stir gently to combine, divide between serving bowls and top with scallops and lemon wedges.

Note This recipe was inspired by Icebergs chef Robert Marchetti's lobster and Islay risotto.


At first glance, this match looks like something straight out of the molecular gastronomy food-and-wine pairing handbook - risotto and whisky? Together? Really? Think about it for a minute or two, though, and you realise that it makes a lot of sense: a wee dram of fine malt is often a heart-warming accompaniment to a bowl of hearty fish soup on a chilly Scottish evening - why not add an Italian twist to the combination? Also, whisky tends to lend a strong flavour note to dishes when used (as here) at the last moment in the pan juices - so it seems sensible to match like with like. Remember that top-shelf Scotch is best enjoyed with just a splash of the purest water you can get your hands on to release the spirit's complex aromas. - Max Allen


At A Glance

  • Serves 4 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 4 people

Featured in

Aug 2007

You might also like...

Nectarine and elderflower granita

recipes

Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents

recipes

Moroccan braised lamb neck

Burmese duck leg and potato curry

recipes

Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions

recipes

conversion tool

 
get the latest news

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

×