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."

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.

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.

Char-grilled wagyu tri-tip with Jerusalem artichokes and olive oil and soft-herb hollandaise


You'll need

  Wagyu 12 Jerusalem artichokes (about 800gm), scrubbed For drizzling: olive oil 1 wagyu tri-tip (about 800gm), trimmed and cut into 4 steaks To serve: steamed broccolini, optional   Olive oil and soft-herb hollandaise ¼ cup white wine vinegar 8 white peppercorns, crushed 1 cup light olive oil 2 egg yolks To taste: cayenne 1-2 tsp lemon juice, to taste 1 sprig of French tarragon, leaves picked, finely chopped 2 sprigs of flat-leaf parsley, leaves picked, finely chopped 6 sprigs of chervil, leaves picked, finely chopped ½ small bunch of chives, finely chopped

Method

  • 01
  • Place artichokes in a roasting pan, drizzle with oil, season to taste with sea salt and freshly ground white pepper and roast at 180C for 15-20 minutes or until golden and tender. Keep warm, then cut in half just before serving.
  • 02
  • Meanwhile, for olive oil and soft-herb hollandaise, place vinegar and peppercorns in a small saucepan and simmer over low heat until reduced, then strain and discard solids. Place oil in a saucepan and cook over low heat until just warm (do not overheat). Place egg yolks, strained vinegar mixture and 2 tbsp water in a heatproof bowl over a saucepan of simmering water and whisk over low heat until mixture has tripled in volume and holds a trail. Whisking continuously, slowly add warm oil to egg mixture and whisk until emulsified, then remove from heat and season to taste with sea salt and cayenne; keep warm. Just before serving, stir in lemon juice and herbs.
  • 03
  • Meanwhile, lightly brush beef with oil, season to taste, then char-grill or barbecue for 5 minutes, each side, for medium rare. Remove from heat and stand for 10 minutes in a warm place to rest.
  • 04
  • Cut each piece of beef, against the grain, into 3 thick slices, place on warm plates and sprinkle with a little sea salt, then divide artichokes among plates. Serve immediately, with olive oil and soft-herb hollandaise and steamed broccolini passed separately.

At A Glance

  • Serves 4 people
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

2002 Russet Ridge Cabernet Shiraz Merlot.

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes

recipes

Prawns with black beans, chorizo and chipotle

Fast summer recipes

recipes

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

Fast seafood recipes

recipes

Sparkling cherry crush

Six fast noodle recipes

recipes

Bullshot

Tequila and sangrita

recipes

Spirulina Rush

conversion tool

 
get the latest news

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

×