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.

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.

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.

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.

Peach Melba jellies with pistachio macaroons


You'll need

330 ml rosé wine 300 gm caster sugar Zested rind and juice of 1 lemon and 1 orange 4 ripe peaches 4 leaves of gelatine (titanium strength), softened in cold water 240 gm raspberries (about 2 punnets) To serve: slivered pistachios   Pistachio macaroons 120 gm ground pistachios 110 gm caster sugar 2 eggwhites For dusting: icing sugar   Vanilla crème fraîche 300 gm crème fraîche 60 gm pure icing sugar 1 vanilla bean, scraped seeds only 1 orange, finely grated rind only

Method

  • 01
  • Combine wine, sugar, rinds and juices in a saucepan with 400ml water. Stir over medium heat until sugar dissolves, add peaches, cover closely with baking paper and weight with a plate. Bring to a simmer, cook until peaches are just tender (5-6 minutes), remove from heat and stand in syrup for 20 minutes. Remove peaches with a slotted spoon and, when cool enough to handle, peel, cut into wedges and set aside.
  • 02
  • Strain 800ml poaching syrup into a large measuring jug (there may be a little left over). Transfer 100ml from jug to a clean saucepan and bring to a simmer over medium heat. Squeeze excess water from gelatine, add to syrup, stir to dissolve. Add to syrup in jug, stir to combine and refrigerate until starting to set (45 minutes-1 hour). Remove from refrigerator, set aside.
  • 03
  • Preheat oven to 150C. Divide peaches among eight 1½ cup-capacity serving glasses or bowls, layering with half the raspberries as you go. Divide jelly mixture among glasses, ensuring fruit is completely covered. Refrigerate until just set (40-50 minutes).
  • 04
  • Meanwhile, for pistachio macaroons, combine ground pistachios and three-quarters of sugar in a bowl and mix well. Whisk eggwhites in an electric mixer until soft peaks form, gradually add remaining sugar and whisk to firm peaks. Fold in pistachio mixture and transfer to a piping bag (without nozzle). Pipe 4cm rounds on a baking paper-lined oven tray and stand for 2 hours, then bake until crisp but not coloured (10-15 minutes). Cool on tray, dust with icing sugar, set aside.
  • 05
  • For vanilla crème fraîche, whisk together ingredients until smooth, refrigerate until required. Serve trifles with vanilla crème fraîche, pistachios and remaining raspberries, and pistachio macaroons to the side.

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

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

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

×