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.

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.

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.

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."

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

Shallot tarte Tatin with marinated goat’s cheese


You'll need

250 gm good-quality butter puff pastry 30 ml vegetable oil 28 golden shallots 100 gm caster sugar 75 gm unsalted butter, plus extra, melted, for brushing 25 ml red wine vinegar 1 egg yolk, lightly beaten 100 gm marinated goat’s cheese, crumbled To serve: baby rocket and vincotto   Onion jam 25 ml olive oil 2 garlic cloves, finely chopped 50 gm unsalted butter, coarsely chopped 500 gm Spanish onions (about 5), thinly sliced 2 tbsp thyme leaves, finely chopped 65 gm caster sugar 60 ml (¼ cup) balsamic vinegar

Method

  • 01
  • For onion jam, heat a large saucepan over medium heat. Add olive oil and garlic and stir occasionally until starting to caramelise (3-5 minutes). Add butter, onion and thyme, increase heat to medium-high and stir frequently until onion begins to collapse (7-10 minutes). Add sugar and stir frequently until onion caramelises (2-3 minutes). Add vinegar, reduce heat to low and stir occasionally until jammy (35-40 minutes). Season to taste, cool and refrigerate. Makes 250ml.
  • 02
  • Preheat oven to 190C. Cut four 10cm-diameter rounds from puff pastry. Place on a baking paper-lined oven tray, prick with a fork and refrigerate until required.
  • 03
  • Heat a wide frying pan over medium-high heat, add vegetable oil, then shallots and stir occasionally until golden (6-8 minutes). Add sugar and cook until starting to caramelise (3-5 minutes). Add butter and stir occasionally until deep caramel (3-4 minutes). Add vinegar, reduce heat to low, season to taste and cook until shallots are soft (7-10 minutes). Cool slightly, then remove shallots from caramel with a slotted spoon. Strain caramel through a fine sieve and reserve shallots and caramel separately at room temperature.
  • 04
  • Brush four 9cm-diameter non-stick pie tins with melted butter and refrigerate until butter sets (5-7 minutes). Add 1 tbsp caramel to each tin, top with a single layer of shallots, then add 2 tbsp onion jam (see note) and finish with a piece of puff pastry, pressing lightly and tucking in edges. Brush with egg yolk and bake until golden and crisp (12-15 minutes). Cool for 5 minutes, loosen edges with a small knife, invert and brush with remaining caramel. Scatter goat’s cheese, vincotto and rocket to the side and serve immediately.
Note Remaining onion jam will keep refrigerated in an airtight container for 1-2 weeks.

“I enjoyed a delicious shallot tarte Tatin at Half Moon in Brighton. I’d love to have the recipe if you could persuade the chef to part with it.”
Robyn Finch, Carrum, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


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

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

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

×