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.

Shark Bay Wild Scampi Caviar

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

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.

Decadent chocolate dessert recipes for Christmas

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

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.

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.

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.

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."

Chocolate ice-cream with drunken raisins


You'll need

160 gm dark chocolate (54% cocoa solids), coarsely chopped 500 ml (2 cups) milk 30 gm butter, coarsely chopped 125 ml (½ cup) pouring cream 5 egg yolks 50 gm caster sugar 75 gm mild honey, such as clover honey   Drunken raisins 125 gm golden raisins 125 gm currants 75 ml dark rum 50 gm demerara sugar 20 gm mild honey ½ cinnamon quill 3 whole cloves

Method

  • 01
  • Place chocolate in a large bowl and set aside. Bring milk, butter and half the cream to just below the boil in a saucepan over medium heat.
  • 02
  • Meanwhile, whisk yolks and sugar in a bowl until pale and creamy (2-3 minutes), then, whisking continuously, add milk mixture and whisk to combine. Return to a clean saucepan and stir continuously over medium heat until mixture coats a wooden spoon thickly (5-6 minutes). Strain through a fine sieve over chocolate, whisk to combine then set aside to cool. When cool, stir through honey and remaining cream and refrigerate to chill. Freeze in an ice-cream machine, then freeze until required. Makes about 1 litre.
  • 03
  • For drunken raisins, combine raisins and currants in a bowl, pour over boiling water to cover, set aside until tender (30 minutes), then strain through a sieve (discard liquid). Meanwhile, bring rum, sugar, honey, spices and 50ml water to the simmer in a saucepan over medium heat, stirring to dissolve sugar. Remove from heat, add raisin mixture and set aside to macerate (2 hours).
  • 04
  • Scoop ice-cream into serving bowls, spoon over drunken raisins and serve.
This recipe is from the September 2011 issue of Australian Gourmet Traveller.

“I’d love to make the chocolate ice-cream with drunken raisins from Nicky Riemer at Melbourne’s Union Dining. Please help!”
Helen Goodchild, via email

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 6 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 6 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.

×