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.

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.

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.

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.

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.

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."

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: lamb ribs with montepulciano


You'll need

5 garlic cloves, coarsely chopped 1 tbsp each dried oregano and dried mint 2 lemons, finely grated rind only 1 tsp chilli flakes 125 ml (½ cup) olive oil 2 lamb ribs (about 1.2kg), trimmed 50 ml extra-virgin olive oil 1 lemon, juice only 1 tbsp thyme leaves 1 tsp Dijon mustard 2 butter lettuces, quartered 4 radishes, thinly sliced crossways 1 telegraph cucumber, cut into 4cm batons 50 gm Persian feta

Method

  • 01
  • Pound garlic, dried herbs, rind and chilli in a mortar and pestle to a coarse paste, add oil, stir to combine. Place lamb in a non-reactive dish, pour marinade over, rub to coat, refrigerate overnight to marinate.
  • 02
  • Preheat oven to 150C. Place ribs on a wire rack placed in a roasting pan, season to taste, cover with foil, cook until tender (1¾-2 hours). Keep warm.
  • 03
  • Preheat a char-grill over high heat. Whisk extra-virgin olive oil, lemon juice, thyme and mustard in a bowl, season to taste, set aside.
  • 04
  • Grill lamb ribs until well-charred, turning once (3-5 minutes each side). Cut into desired portions and season to taste.
  • 05
  • Meanwhile, combine remaining ingredients (except feta) in a bowl, drizzle dressing over and toss to combine. Scatter feta over and serve with lamb ribs.

Note You'll need to begin this recipe a day ahead.


You've gotta love lamb ribs. They're one of the cheapest cuts you can buy, but with the right combination of some seriously punchy marinade ingredients, patience, and that final, crucial, crisping-up on the barbecue, you end up with lip-smackin', finger-lickin', bone-gnawin' morsels of joy. To go with the Mediterranean flavours - the richness of garlic, the fire of chilli, the zest of lemon, the deep aroma of oregano - a bold, fleshy but tannic southern Italian-style young red is the perfect accompaniment. I'd recommend a wine made from the montepulciano grape. Originally from the Marche region on Italy's south-east coast, where it produces some stunning-value wines (bold reds with approachable fruit, dry but not tongue-searingly astringent), the montepulciano variety is popping up in more and more Australian vineyards. From the hot, sun-drenched region of the Riverland to the cooler climate and longer growing season of the Adelaide Hills, the grape is proving well suited to our environment too. It's performed so well in warm-climate vineyards that many growers in the inland, irrigated regions are planting it in anticipation of an even drier, warmer future.


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

Featured in

Nov 2009

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.

×