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.

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."

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.

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.

Burnt-honey ice-cream and raspberry brioche sandwiches


You'll need

300 gm raspberries   Ice-cream 125 ml (½ cup) honey 500 ml (2 cups) milk 250 ml (1 cup) pouring cream 5 egg yolks 110 gm (½ cup) caster sugar   Brioche 450 gm (3 cups) plain flour 2 tbsp caster sugar 3 tsp dried yeast 60 ml (¼ cup) milk 4 eggs, lightly beaten, plus extra for brushing 250 gm unsalted butter, softened

Method

  • 01
  • For burnt honey ice-cream, cook honey in a heavy-based saucepan over medium heat for 5 minutes or until dark coloured, add 2 tbsp cold water and remove from heat immediately. Heat milk and cream in a separate saucepan and bring almost to the boil. Place egg yolks and sugar in a bowl and whisk until thick and pale, gradually whisk in hot milk mixture, then burnt honey. Return mixture to saucepan and stir over low heat until mixture thickens enough to coat the back of a wooden spoon. Do not boil. Remove from heat and strain through a fine sieve into a bowl and cool. Freeze mixture in an ice-cream machine according to manufacturer’s instructions.
  • 02
  • For brioche, combine flour, sugar and yeast in the bowl of an electric mixer fitted with a dough hook, slowly mix until combined, then, with motor running, add milk and beaten egg and mix until a dough forms. Add butter, in batches, beating until each addition has been incorporated before adding the next, until dough is smooth and shiny. Transfer dough to an oiled bowl, cover and stand in a draught-free place for 1 hour or until doubled in size. Knock down dough and place into a greased and floured 3 litre-capacity loaf pan, cover and stand for 1 hour or until doubled in size. Preheat oven to 180C. Brush brioche with extra beaten egg and bake for 40 minutes or until golden. Turn onto a wire rack to cool. Brioche will keep in an airtight container for up to 2 days or frozen for up to 2 weeks.
  • 03
  • Using a bread knife, cut 2cm slices of brioche and toast under a grill. Halve brioche slices lengthways, scatter with raspberries, top with a scoop of burnt honey ice-cream, sandwich with remaining half and serve immediately.

At A Glance

  • Serves 8 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 8 people

Featured in

Jan 2007

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.

×