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 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.

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.

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."

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.

Crisp sweet and sour pork hock

"How do I recreate Mr Wong's fabulous pork hock?"
Sam Sharp, Kensington, NSW

To request a recipe, email 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

For deep-frying: vegetable oil To serve: fried shallots, thinly sliced spring onions and long red chillies, coriander, and steamed rice   Red-cooked pork hocks 200 ml each Shaoxing wine and soy sauce 60 gm rock sugar, crushed (see note) 25 gm (5cm piece) ginger, coarsely chopped 5 star anise 1 piece cassia bark 2 spring onions, coarsely chopped 3 pork hocks (about 3kg)   Sweet and sour sauce ½ onion, coarsely chopped 3 small garlic cloves 15 gm ginger, coarsely chopped 25 ml fish sauce 250 gm caster sugar 75 ml Chinese red vinegar 50 gm Chinese yellow soy paste (huangjiang) 75 ml tomato sauce


  • 01
  • For red-cooked pork hocks, bring ingredients except pork hocks and 4.5 litres water to the boil in a stockpot. Add hocks, reduce heat to low and simmer until hocks are soft and gelatinous (5 hours). Place hocks on a tray. When cool enough remove bones and knuckle, trying not to break up the meat and skin. Discard bones and stock.
  • 02
  • Line a 5cm-deep 20cm x 30cm tray with baking paper and spread pork evenly in tray. Top with a sheet of baking paper, then another tray to fit inside the first, weight with food cans and refrigerate overnight to set.
  • 03
  • For sweet and sour sauce, blend onion, garlic and ginger in a small food processor to a fine paste, using some fish sauce to blend if necessary. Set aside. Stir sugar and 100ml water in a wide saucepan over medium-high heat to dissolve, brush edges with a wet pastry brush to remove sugar crystals and cook without stirring until light caramel (5-6 minutes). Add remaining ingredients and reserved paste and simmer to a thick glaze (2-3 minutes). Makes about 2 cups. Sauce will keep refrigerated for a month.
  • 04
  • Cut pressed pork into 2cm cubes. Heat oil in a large wok or deep-fryer to 180C and deep-fry 10 pieces of pork at a time, loosening them from the bottom with a metal spatula, until crisp and golden (2-3 minutes; be careful as hot oil will spit). Drain on paper towels, then toss in sweet and sour sauce (about ½ cup) and serve scattered with fried shallots, spring onion, chilli and coriander alongside steamed rice.

Note Start this recipe a day ahead to press the pork. Rock sugar and yellow soy paste are available from Chinese supermarkets. 

At A Glance

  • Serves 6 people
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
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

Featured in

Sep 2015

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

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