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."

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.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Lamb with lemon, mint and shanklish


A butterflied leg or shoulder of lamb is a great way to feed a crowd. Obviously the thicker the lamb, the longer it will take to cook, so when you butterfly the meat, make sure it's no thicker than a steak - you can ask your butcher to do this for you.

You'll need

1 boneless lamb leg (about 1 kg) 1 tbsp grapeseed oil 1 tsp each ground cumin and ground coriander ½ tsp hot paprika   Cracked wheat, lemon and mint salad 200 gm coarse cracked wheat 1 garlic clove, crushed 2 tbsp finely chopped oregano, plus extra leaves, to serve 1 cup (firmly packed) mint, torn 80 gm dried black olives (see note), pitted, coarsely chopped Juice of 1 lemon and flesh of 1 lemon, diced, plus wedges to serve 80 ml (1/3 cup) extra-virgin olive oil 125 gm (½ ball) chilli shanklish (see note), crumbled

Method

  • 01
  • Heat a barbecue or char-grill pan to high heat. To butterfly lamb, start from the centre and cut outwards halfway through the thickness of the lamb with a large sharp knife on each side and open out to one large flat piece about 2cm thick. Drizzle lamb with oil and scatter with spices, sea salt flakes and pepper, then rub seasoning all over the lamb and grill, turning occasionally, until lamb is charred and pink and internal temperature reaches 63C (10-15 minutes). Transfer lamb to a plate, cover loosely with foil and set aside to rest (10 minutes).
  • 02
  • Meanwhile, for salad, cook cracked wheat in a saucepan of boiling water until al dente (10-11 minutes). Drain well in a sieve, shaking to remove excess water, and spread out over a tray to cool and dry (10-15 minutes). Place in a bowl, add remaining ingredients and season to taste.
  • 03
  • Thickly slice lamb and serve with cracked wheat salad scattered with oregano leaves and lemon wedges to the side.

Note Dried black olives are available from delicatessens, if they're unavailable, substitute other black olives. Shanklish, a hard cheese coated in za'atar and spices, is available from Middle Eastern grocers. If it's unavailable, substitute feta.


At A Glance

  • Serves 4 - 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 4 - 6 people

Featured in

Jan 2016

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

Fuss-free summer recipes

recipes

Tequila and sangrita

Fast summer recipes

recipes

Spirulina Rush

Fast seafood recipes

recipes

conversion tool

 
get the latest news

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

×