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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

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.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

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.

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Perfect match: cauliflower fritters with chardonnay


You'll need

500 gm cauliflower (about ½ large cauliflower), coarsely chopped 60 ml (¼ cup) olive oil 2 tbsp rosemary leaves, coarsely chopped 200 ml milk 60 gm butter, coarsely chopped 100 gm plain flour, plus extra for dusting 2 eggs, lightly beaten 100 gm aged Cheddar, coarsely grated 1 tbsp Dijon mustard Finely grated rind of 1 lemon 2 tbsp sea salt flakes For deep-frying: vegetable oil

Method

  • 01
  • Prehat oven to 180C. Drizzle cauliflower with olive oil, sprinkle with half the rosemary, season to taste and roast, shaking occasionally, until golden and very tender (40-45 minutes). Set aside to cool, then process in a food processor until smooth.
  • 02
  • Meanwhile, bring milk and butter to the boil in a saucepan over medium heat, whisk in flour, then beat until mixture is smooth and comes away from the edges of the pan (2-3 minutes). Cool slightly, add eggs one at a time, beating after each addition to combine, then set aside to cool completely. Fold in cheese, mustard and cauliflower purée and season to taste.
  • 03
  • Combine lemon rind, sea salt flakes and remaining rosemary in a bowl and set aside.
  • 04
  • Heat oil in a frying pan or deep-fryer to 170C. Roll tablespoons of cauliflower mixture into balls, dust in flour and fry in batches, turning occasionally, until golden and cooked through (3-4 minutes; be careful as hot oil will spit). Drain on absorbent paper, scatter with rosemary salt and serve hot.

Over the past few years we have witnessed the most remarkable change in premium Australian chardonnay. Gone are the days when every winemaker chased the fat, golden, oak-lavished chardonnay style (remember Rosemount Roxburgh? Remember Renmano Chairmans Selection?). Now the pendulum has swung right over to the opposite extreme: it's now de rigeur in chardonnay circles to pick the grapes much earlier, to ferment and mature the wine in old oak barrels and to prevent the malolactic fermentation - the microbiological process that can produce creamy, buttery characters in white wines. While this newer trend towards leaner, lighter, more minerally chardonnays is generally a good one - the wines have a brightness and refreshing quality to them that the golden oldies often lacked - the new-wave wines sometimes come unstuck when it comes time to eat. Yes, they're great with seafood (especially shellfish and oysters and mussels and yabbies), but their leanness means that richer, fuller dishes can overwhelm the wine. So for this deliciously savoury recipe, full of the roundness of cauliflower and cheese and mustard, I'd opt for a slightly more old-fashioned, fuller-bodied chardonnay. Luckily, there are still a few souls sticking to the old style, not getting sucked into the modern trend, keeping the flame alive.


At A Glance

  • Serves 35 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 35 people

Featured in

May 2012

You might also like...

Vegetarian canape recipes

recipes

Oysters with wasabi nori and lime dressing

Caponata tartlets

recipes

Lardo, truffle honey and walnuts

White bean and olive crostini with salami and Pecorino Sardo

recipes

Devilled eggs with celery and coriander salt

Yoghurt baked in vine leaves with dill and parsley

recipes

Yellow split pea dip

conversion tool

 
get the latest news

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

×