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.

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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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.

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.

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.

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.

Blue-eye trevalla with skordalia, lemon, potatoes and fennel


You'll need

4 Desiree potatoes, sliced into thick rounds 1 fennel bulb, thinly sliced, fronds reserved 4 golden shallots, thinly sliced 1 tbsp oregano 1/2 finely grated rind of lemon Juice of 1 lemon, plus extra lemons cut into wedges, to serve 60ml (¼ cup) olive oil 8 baby zucchini, halved 6 blue-eye trevalla fillets (180gm each) 20 gm butter ½ bunch chives, finely chopped ¼ cup finely chopped flat-leaf parsley   Skordalia 1 slice soft white bread, soaked in 2 tbsp milk (1 minute) 50 gm toasted almonds, coarsely chopped 2 small garlic cloves 200 ml olive oil

Method

  • 01
  • Preheat oven to 240C. Scatter potato, fennel, shallot, oregano and lemon rind in a roasting pan, drizzle with half the oil, season to taste and roast, turning occasionally, for 10-15 minutes. Add zucchini and cook until golden and tender (10-15 minutes).
  • 02
  • Meanwhile, for skordalia, process soaked bread, almond and garlic in a food processor until finely chopped, then, with motor running, gradually add oil in a thin, steady stream. Thin with a little hot water if necessary. Season to taste.
  • 03
  • Heat remaining oil in a large non-stick frying pan over medium-high heat, season fish and add to pan skin-side down, then cook, pressing lightly so skin cooks evenly, until crisp and golden (4-6 minutes). Turn, add butter to pan and cook until just cooked through (3-4 minutes). Remove from heat, squeeze over lemon juice.
  • 04
  • To serve, scatter herbs and reserved fennel fronds over vegetables, then top with fish. Spoon pan juices over, top with skordalia and serve with plenty of lemon wedges.
This recipe is from the October 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 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 6 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.

×