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.

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.

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.

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.

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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Cotoletta of free-range pork with Italian coleslaw


You'll need

4 pork cutlets (about 280gm each), trimmed and bones cleaned 160 gm panko crumbs (see note) 20 gm parmesan, finely grated 2 tbsp flat-leaf parsley, finely chopped Finely grated rind of 1 lemon 3 eggs 125 ml (½ cup) milk For dusting: seasoned plain flour 125 ml (½ cup) vegetable oil 80 gm unsalted butter, coarsely chopped To serve: lemon wedges and Dijon mustard   Italian coleslaw 175 gm podded peas (about 500gm unpodded) ¼ white cabbage (about 300gm), very thinly sliced on a mandolin 1 baby fennel bulb, thinly sliced on a mandolin ½ Spanish onion, thinly sliced on a mandolin 3 radishes, thinly sliced on a mandolin ½ cup (loosely packed) each basil, mint and flat-leaf parsley, coarsely torn ¼ cup (firmly packed) watercress sprigs 1 tbsp salted capers, rinsed 20 gm parmesan, finely grated 80 ml (1/3 cup) extra-virgin olive oil 2 tsp chilli oil 2 tbsp lemon juice

Method

  • 01
  • Working with one cutlet at a time, place between two pieces of plastic wrap and flatten with a meat mallet until about 1cm thick. Repeat with remaining cutlets and set aside until required.
  • 02
  • Combine panko crumbs, parmesan, parsley and lemon rind in a bowl, season to taste and toss to combine. Lightly beat egg and milk together in a large bowl and set aside. Lightly dust cutlets in seasoned flour, then coat with eggwash, then breadcrumbs, shaking off excess in between. Place on a baking tray and refrigerate until required.
  • 03
  • Meanwhile, for Italian coleslaw, blanch peas in boiling salted water until tender (1-2 minutes), refresh and drain. Combine in a large bowl with cabbage, fennel, onion, radish, herbs, watercress, capers and parmesan and toss to combine. Just before serving, add oils and juice, season to taste, toss lightly to combine.
  • 04
  • Meanwhile, preheat oven to 160C. Heat half the oil in a large frying pan over medium heat, add half the butter and heat until foaming. Add cutlets in batches and cook, turning once, until golden and cooked through (4-5 minutes each side), drain on absorbent paper, then transfer to a baking tray lined with absorbent paper. Place in oven to keep warm. Wipe pan with absorbent paper and repeat with remaining oil, butter and cutlets. Season to taste, serve hot with Italian coleslaw, lemon wedges and Dijon mustard.
Note Panko are flaky, dried Japanese breadcrumbs available from Japanese grocers. If unavailable, substitute dried breadcrumbs.

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

“We had a beautiful meal with overseas guests at the European in Melbourne. We were unanimous in declaring the Italian coleslaw as a new favourite. It’s offered with the pork dish and I’d love the recipe.”
Dan Joyce, Northcote, 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.

×