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.

Treacle and chestnut tart with spiced quince burnt butter ice-cream


You'll need

50 gm unsalted butter, coarsely chopped 2 eggs 35 ml pouring cream 350 gm golden syrup 50 gm fine breadcrumbs from soft brown bread 50 gm chestnuts, finely chopped (see note)   Burnt butter ice-cream 225 gm softened butter 350 ml skim milk 100 ml pouring cream 100 gm liquid glucose 6 egg yolks 100 gm caster sugar   Spiced quince 660 gm (3 cups) caster sugar 500 ml red wine 10 black peppercorns 3 each star anise and cloves 2 cinnamon quills 2 fresh bay leaves 1 thyme sprig Thinly peeled rind of 1 lemon 2 large quince (about 330gm each), cored, quartered, peel and trimmings reserved   Sweet pastry 250 gm plain flour, sieved, plus extra for dusting 125 gm cold butter, coarsely chopped 40 gm (¼ cup) pure icing sugar, sieved 1 egg

Method

  • 01
  • For burnt butter ice-cream, cook butter in a saucepan over medium-high heat until browned (6-8 minutes), remove from heat, set aside. Meanwhile, combine milk, cream and glucose in a saucepan and bring to the boil over medium-high heat, stirring occasionally. Meanwhile, whisk yolks and sugar in a large bowl until pale and creamy (1-2 minutes). Add milk mixture, whisking continuously, return mixture to pan and whisk continuously over low heat until mixture thickly coats the back of a wooden spoon (7-10 minutes). Remove from heat, whisk in browned butter, strain through a fine sieve, refrigerate overnight for flavours to develop, then freeze in an ice-cream machine according to manufacturer’s instructions. Makes about 1 litre.
  • 02
  • For spiced quince, combine ingredients (except quince, peel and trimmings) in a saucepan with 750ml water, bring to the boil over medium heat. Add quince, peel and trimmings, cover closely with baking paper, weight with a plate, cover with a lid, reduce heat to low and simmer until quince is tender and dark (2-3 hours). Remove quince with a slotted spoon, cut into wedges, then strain cooking liquid through a fine sieve (discard solids), pour back over quince and set aside.
  • 03
  • Meanwhile, for sweet pastry, preheat oven to 180C. Pulse flour, butter and icing sugar in a food processor until coarse crumbs form, add egg and pulse until a dough forms. Turn onto a lightly floured surface, knead lightly and shape into a disc, wrap in plastic wrap and refrigerate to rest (30 minutes). Roll out on a lightly floured surface into a 2mm-thick rectangle and line a 13cm x 36cm rectangular tart tin, trim edges and refrigerate to rest (30 minutes). Blind bake until golden (10-12 minutes), remove paper and weights, bake until golden and crisp (10-12 minutes), set aside.
  • 04
  • Cook butter in a saucepan over medium heat until browned (2-3 minutes), remove from heat and strain through a fine sieve (discard sediment). Whisk eggs, cream and 2 tsp fine sea salt in a separate bowl. Heat golden syrup in a saucepan over low heat, add browned butter, then add to cream mixture. Add breadcrumbs and chestnuts, mix well, then pour into tart and bake until just set (15-20 minutes). Cool in tin on a wire rack, then turn out and cool completely. Serve tart at room temperature with warm quince and a little syrup and burnt butter ice-cream.
Note Peeled chestnuts are available from select delicatessens. Substitute freshly roasted and peeled chestnuts, where available.

This recipe is from the June 2010 issue of Australian Gourmet Traveller.

“I’m a real sweet tooth and I couldn’t get enough of the treacle and chestnut tart I enjoyed at Bacchus while visiting Newcastle recently. Would the chef share the recipe?”
Lien Chen, Wollongong, NSW

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 8 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 8 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.

×