The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

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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.

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."

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.

Vicky Pollard sundae


"This sundae makes me happy. I'd like to share it with friends and family. May I have the recipe?"
Jamila Slitti, Hobart, Tas

"Throw away your preconceptions of Victoria sponge," says Sweet Envy's Alistair Wise. "This is the sundae that is begging to get up in your face and keep it real. Scoop the ice-cream, rip up sponge, spoon on some jelly and sprinkle it with sherbet." Wise makes his own strawberry ice-cream, but we've used store-bought. 

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.

You'll need

To serve: strawberry ice-cream and mint   Vanilla sponge 2 eggs 175 gm caster sugar 60 gm unsalted butter 120 ml milk Seeds from ½ vanilla bean 125 gm plain flour 1 tsp baking powder   Pimm’s jelly 75 ml Pimm’s 180 ml (¾ cup) dry ginger ale titanium-strength gelatine leaves, softened in cold water for 5 minutes   Sherbet ¼ tsp each citric acid and tartaric acid ¼ tsp bicarbonate soda 60 gm pure icing sugar 25 gm (1¼ tbsp) lemon jelly crystals

Method

  • 01
  • For vanilla sponge, preheat oven to 170C and butter and line a 20cm-diameter round cake tin. Whisk eggs and sugar in a heatproof bowl over a saucepan of boiling water until mixture reaches 50C or it feels hot (1-2 minutes), then transfer to an electric mixer and whisk until ribbon stage (when beaters are lifted, batter falls from beaters like a ribbon; 3-4 minutes). Heat butter, milk and vanilla seeds to about 75C (2-3 minutes). Fold flour, baking powder and a pinch of salt into egg mixture, then add a third of the batter to milk and butter mixture and beat. Add this mixture back to batter and fold to combine. Pour into tin and bake until a skewer withdraws clean (25-35 minutes). Cool in tin for 5 minutes, then turn out onto a cooling rack to cool completely.
  • 02
  • For Pimm’s jelly, combine Pimm’s and ginger ale in a bowl, transfer 60ml to a small saucepan and bring just to a simmer over medium heat. Squeeze excess water from gelatine, add to pan and stir to dissolve. Pour mixture into remaining Pimm’s mixture, then transfer to a 500ml container and refrigerate until set (2-3 hours).
  • 03
  • For the sherbet, whizz ingredients in a dry blender to combine, or pass through a dry fine sieve a few times.
  • 04
  • To serve, place scoops of ice-cream in coupes, top with ripped-up sponge and jelly, sprinkle with sherbet and scatter with mint.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Dec 2015

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