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.

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."

Shark Bay Wild Scampi Caviar

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

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.

Pork and fennel sausages with apple relish


You'll need

  Sausages 2 tbsp extra-virgin olive oil 1 tbsp cider vinegar 1 tbsp lemon juice 1 tsp seeded mustard 1 clove garlic, finely chopped 1 bulb fennel, thinly sliced using a mandolin, fronds reserved 1 red delicious apple, thinly sliced using a mandolin 2 golden shallots, thinly sliced using a mandolin 60 ml (¼ cup) olive oil 2 red witlof, cut into wedges 2 white witlof, cut into wedges 12 pork and fennel sausages   Apple relish 30 ml olive oil 2 golden shallots, thinly sliced 1 clove garlic, finely chopped 2 tsp yellow mustard seeds 2 whole cloves 2 Granny Smith apples, cored and cut into wedges 80 ml (1/3 cup) cider vinegar 60 ml (¼ cup) verjuice 30 gm caster sugar

Method

  • 01
  • For apple relish, heat olive oil in a saucepan over medium-high heat, add shallot and garlic and cook for 3-4 minutes or until shallot is soft, add spices and stir for 1-2 minutes or until fragrant. Add apples, vinegar, verjuice and sugar, season to taste with sea salt and freshly ground black pepper, stir to combine and cook for 7-8 minutes or until apples are tender and liquid is reduced. Set aside and keep warm.
  • 02
  • Combine extra-virgin olive oil, cider vinegar, lemon juice, mustard and garlic in a large bowl and whisk to combine, season to taste. Add fennel, apple and shallots to bowl and toss to combine. Heat 2 tbsp olive oil in a large frying pan over medium heat, add witlof and sauté for 2-3 minutes or until just wilted, then add to fennel mixture, toss to combine and set aside.
  • 03
  • Heat remaining olive oil in a frying pan over medium heat, add sausages and cook for 2-3 minutes on each side or until brown and just cooked through. Serve sausages with witlof salad and apple relish.

Cooking apples

When it comes to cooking, all apples (and there are lots of 'em!) aren't created equal. The glossy green Granny smith is arguably the best apple for cooking, especially in purées and sauces. Its natural tartness makes it ideal for relishes. golden delicious apples have juicy, aromatic flesh and are perfect to use when you want apples to hold their shape after cooking (as in our cider-roasted spatchcock). They are also suited to apple tarts and could be used in place of Braeburns in the apple, ginger and almond cake. Crisp and juicy braeburns, with a pink-red blush against green skin, are great baking apples, although some would argue they are best enjoyed when eaten raw. Another blushing variety is the pink lady, a cross between golden delicious and Lady Williams. A very popular eating apple, its firm dense flesh also holds up well to caramelising, baking and for use in pies. Dark red and elongated, red delicious are the least suited to cooking. They're best put to use thinly sliced raw through salads, where their sweetness is beautifully offset with a piquant dressing. Other great cooking apples include cox's orange pippin, lady williams and, if you can get your hands on them, crabapples, which make the finest tarte Tatin you could hope to eat (look out for the John Downie variety).


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

Aug 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.

×