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.

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.

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."

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.

Swordfish with breadcrumbs, zucchini and mint


You'll need

4 swordfish steaks (about 200gm each), cut across the tail section 40 gm butter, coarsely chopped 80 ml (1/3 cup) olive oil To serve: lemon wedges   Gremolata crumbs 70 gm (1 cup) coarse fresh breadcrumbs from day-old crusty white bread 2 tbsp finely chopped flat-leaf parsley 1 tbsp finely grated parmesan 1 tbsp olive oil 1 garlic clove, finely chopped Finely grated rind of ½ lemon   Zucchini and mint 2 tbsp olive oil 4 green zucchini, cut into small wedges 2 garlic cloves, finely chopped 2 tbsp (firmly packed) mint leaves, finely chopped 1 tbsp each (firmly packed) oregano and flat-leaf parsley, finely chopped Finely grated rind and juice from ½ lemon

Method

  • 01
  • For gremolata crumbs, preheat oven to 180C. Combine ingredients in a bowl, season to taste, then scatter over a baking tray lined with baking paper and bake, stirring occasionally, until golden (10-15 minutes). Transfer to a bowl, season to taste and set aside.
  • 02
  • Meanwhile, heat a non-stick frying pan over medium heat, season swordfish to taste, then add to pan with butter and half the oil and cook, turning once, until golden and almost cooked through (3-5 minutes each side). Keep warm.
  • 03
  • Meanwhile, for zucchini and mint, heat oil in a frying pan, add zucchini and garlic and sauté until just tender (2-4 minutes), add herbs and stir to combine, then add lemon rind and juice and season to taste. Serve swordfish topped with gremolata crumbs, with zucchini and mint and lemon wedges to the side.
This recipe is from the May 2010 issue of Australian Gourmet Traveller.

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...

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.

×