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.

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."

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Chicken with house-made noodles and sesame


You'll need

1 Lebanese cucumber, seeds removed, cut into julienne 3 spring onions, thinly sliced 1 cup (loosely packed) coriander To serve: ground Sichuan pepper and chilli oil   Poached chicken 1 chicken (about 1.2kg), rinsed, trimmed of excess fat 25 gm (5cm piece) ginger, sliced 5 coriander sprigs, coarsely chopped 2 spring onions, coarsely chopped ¼ tsp white peppercorns   House-made noodles 60 gm mung bean flour (see note) For oiling, brushing, drizzling: sesame oil   Sesame paste 70 gm (¼ cup) hulled tahini 2 tbsp light soy sauce 1 tbsp lemon juice 2 tsp fish sauce 1 tsp caster sugar 1 garlic clove, crushed

Method

  • 01
  • For poached chicken, combine ingredients in a saucepan large enough to fit chicken snugly. Add ¾ tsp salt and enough cold water to just cover chicken, cover closely with a round of baking paper, weight with a plate, bring to the simmer over medium-high heat, reduce heat to low and simmer for 30 minutes. Set aside to cool, then refrigerate until chilled.
  • 02
  • Meanwhile, for house-made noodles, whisk flour and 300ml water in a bowl to combine, pour into an oiled 20cm-square cake tin, place in a large bamboo steamer over a saucepan of simmering water, cover and steam until firm to touch (15-20 minutes). Remove from heat, pour off excess liquid, pat dry with absorbent paper and turn out onto a chopping board. Cut in half, slice into noodles 2mm thick and 5mm wide with a knife brushed with sesame oil, drizzle noodles with a little sesame oil and set aside.
  • 03
  • For sesame paste, whisk ingredients in a bowl with 50ml water until smooth, thin with a little extra water if necessary and set aside.
  • 04
  • Drain chicken, carefully remove breast and thickly slice, then shred remaining meat (discard skin, bone and sinew).
  • 05
  • Divide noodles among serving bowls, top with shredded chicken, sesame paste, cucumber and chicken slices. Scatter with spring onion, coriander and Sichuan pepper, drizzle with chilli oil and serve.
Note Mung bean flour is available from Asian supermarkets and Indian grocers.

This recipe is from the January 2012 issue of Australian Gourmet Traveller.

“I’d love to know how to make the noodles and chicken with sesame served at Golden Fields.”
Sarah Hatton, Elwood, 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...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

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

×