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.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

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.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Steamed pear and ginger pudding


You'll need

300 gm caster sugar 125 ml (½ cup) dessert wine 1 tsp finely grated fresh ginger 2 limes, juiced and rinds finely grated 4 small buerre bosc pears, peeled, cored and quartered 150 gm soft butter 2 eggs 2 tsp ground ginger 2 tbsp finely chopped crystallised ginger 2 tbsp golden syrup 300 gm (2 cups) self-raising flour 250 ml (1 cup) milk To serve: clotted or double cream

Method

  • 01
  • Combine 150gm sugar, dessert wine, fresh ginger and lime juice in a saucepan and stir over medium-high heat until sugar dissolves. Add pears, bring to a simmer and cook for 20 minutes or until pears are just tender. Using a slotted spoon, transfer pears to a bowl and set aside. Bring syrup to the boil and cook for 10-15 minutes or until reduced to 100ml. Pour 20ml of syrup into the base of a buttered and sugared 2 litre-capacity pudding basin and arrange half the pears in base. Add remaining pears to remaining syrup and set aside.
  • 02
  • Using an electric mixer, beat butter and remaining sugar until pale and creamy, add eggs, lime rind, ground and crystallised ginger and golden syrup and beat until incorporated. Add flour and milk alternately and beat until smooth, then spoon over pears in pudding basin, smoothing top and covering closely with a round of baking paper. Cover with a double layer of foil and secure with string. Place in a large saucepan and pour in enough boiling water to come halfway up the sides of the basin. Cover with a lid, bring to the boil over medium-high heat, reduce to a simmer and cook for 2 hours 45 minutes, topping up with extra boiling water when necessary. The pudding is ready when it’s springy to touch.
  • 03
  • To serve, carefully invert pudding onto a serving plate and serve warm with reserved pears and syrup and clotted cream.

At A Glance

  • Serves 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 6 people

Featured in

Aug 2007

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×