The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

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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.

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."

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.

Caldeirada


This Portuguese fish stew, the equivalent of France's bouillabaisse, takes its name from the large saucepan (caldeirão) it's traditionally cooked in. Ingredients vary between regions; some feature a mix of oily and firm white fish, others add shellfish and cephalopods. There's a vegetable base, spicy notes from paprika, cloves, allspice or piri piri and it's served with crusty bread or toast.

You'll need

80 ml (1/3 cup) extra-virgin olive oil 2 onions, coarsely chopped 4 cloves garlic, finely chopped 2 desiree potatoes, peeled and cut into 3cm cubes 2 fresh bay leaves ½ cup 3cm-long flat-leaf parsley stalks 10 black peppercorns 2 large tomatoes, coarsely grated 2 tbsp tomato paste 1 tsp sweet paprika 500 ml (2 cups) white wine 1 kg small squid, cleaned, tentacles left whole and bodies scored diagonally, then cut into 5cm pieces 500 gm vongole (clams), soaked in cold water for 20 minutes and drained 450 gm whiting fillets 4 (about 400gm) silver bream, cleaned, heads discarded and cut into cutlets 500 gm piece blue eye trevalla, cut into 5cm chunks ½ cup finely chopped coriander To serve: crusty bread

Method

  • 01
  • Heat oil in a large saucepan over medium heat, and sauté onion and garlic for 5 minutes or until onion is soft. Add potato, bay leaves, parsley stalks, peppercorns, tomato, tomato paste, paprika, wine and 2 cups of water and simmer for 5 minutes. Add squid and vongole, season to taste with sea salt and freshly ground black pepper, cover and simmer for 10 minutes. Layer fish on top, cover and simmer for a further 10-15 minutes or until fish is tender.
  • 02
  • Carefully stir mixture, scatter with coriander, then ladle into soup bowls and serve with crusty bread.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2006

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