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.

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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.

Pumpkin with brown rice and toasted seeds


This dish makes a perfect partner for grilled lamb.

You'll need

300 gm brown rice 100 ml olive oil 2 short-cut smokehouse-style bacon rashers, diced ½ white onion, finely chopped 400 gm peeled butternut pumpkin, diced 1 tsp hot paprika 1 tsp cumin seeds, coarsely ground 125 ml (½ cup) chicken stock 8 large pimento-stuffed green olives, roughly sliced 80 gm Danish feta, crumbled 80 gm Pecorino Romano, grated 2 tbsp toasted pumpkin seeds

Method

  • 01
  • Cook rice in a large saucepan of boiling salted water until tender (15-20 minutes). Drain well.
  • 02
  • Meanwhile, heat 2 tbsp olive oil in a casserole over high heat, add bacon and onion, and sauté until starting to caramelise (5-6 minutes). Add pumpkin and stir occasionally until starting to turn golden (3-4 minutes), then add spices and stir until fragrant (1 minute). Add stock, bring to the boil, reduce heat to medium and simmer, covered, until pumpkin is tender and liquid is absorbed (2-3 minutes). Remove pumpkin mixture from casserole and set aside.
  • 03
  • Heat remaining oil in casserole, add rice and stir occasionally until starting to toast (2-4 minutes).
  • 04
  • Transfer rice to plates and serve topped with pumpkin mixture, and scattered with olives, cheeses and pumpkin seeds.

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

Featured in

Jul 2016

You might also like...

conversion tool

 
get the latest news

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

×