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.

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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.

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.

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."

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.

Perfect match: grilled mackerel and amontillado


You'll need

120 ml extra-virgin olive oil, plus extra for drizzling 1 tbsp smoked sweet paprika garlic cloves, finely chopped 1 lemon, finely grated rind only 4 blue mackerel (about 150gm each), cleaned 4 baby cos lettuce hearts, quartered ½ Spanish onion, thinly sliced into rounds 1 cup (loosely packed) flat-leaf parsley leaves 2 tbsp sherry vinegar

Method

  • 01
  • Preheat a grill to high. Combine 40ml oil, paprika, two-thirds of garlic and rind in a small bowl, brush the inside of each mackerel liberally with oil mixture. Lay mackerel on a tray lined with foil, drizzle with 40ml oil and scatter generously with sea salt flakes. Grill, turning once, until crisp and cooked through (2-3 minutes each side).
  • 02
  • Meanwhile, combine cos, onion and parsley in a bowl. Whisk vinegar, remaining oil and remaining garlic in a bowl. Add to cos, toss carefully and serve with grilled mackerel.

You can picture the scene can't you? A small, cramped tapas bar, on the outskirts of Jerez, the heart of sherry country - or the fringe of the CBD in Melbourne or Perth, for that matter - full of thirsty, hungry people, mellow from their first glass of palate-tinglingly bone-dry manzanilla, everyone looking forward to another glass of something with which to wash down their next scrumptious glorified snack. A plate is plonked on the bar and the seductive aromas of grilled fish, smoky paprika, garlic, lemon and vinegar come dancing up into your nostrils. Even before you take a bite, your mouth is already imagining the exquisite textural combination of rich, meaty fish and crisp, cold lettuce. Another glass of sherry - of course - but this time, better make it an amontillado. A little less arid than the fino or manzanilla styles of pale sherry, the amontillado style is matured in barrel without the protective covering of flor yeast, and develops a light tan colour, as well as aromas of grilled nuts and a more complex, deeper, more satisfying taste.


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

Oct 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.

×