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.

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.

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.

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."

Kassler ribs with Dutch cream potatoes and sauerkraut


You'll need

18 small Dutch cream potatoes, scrubbed 1½ tbsp vegetable oil 6 Kassler ribs, at room temperature (see note) 55 gm (¼ cup) brown sugar 60 ml (¼ cup) orange juice To serve: stone-ground mustard (see note)   Sauerkraut 20 gm butter 12 golden shallots 180 ml (¾ cup) white wine 6 juniper berries 2 bay leaves 600 gm sauerkraut (see note)

Method

  • 01
  • Combine potatoes and enough cold water to cover in a saucepan, bring to the boil and cook for 10 minutes or until tender. Drain and, when cool enough to handle, peel.
  • 02
  • Meanwhile, for sauerkraut, melt butter in a saucepan over medium-high heat, add shallot and cook for 5 minutes or until just starting to soften, then add white wine, juniper berries and herbs and cook for 8-10 minutes or until wine is reduced by two-thirds. Add sauerkraut, stir to combine, season to taste with sea salt and freshly ground black pepper, cover to keep warm and set aside.
  • 03
  • Heat vegetable oil in a large frying pan over medium heat, add ribs and cook for 3 minutes on each side or until golden. Reduce heat to low, add sugar and orange juice and cook for 1-2 minutes or until reduced to a glaze. Remove ribs from pan and arrange on plates. Add potatoes and cook for 1 minute or until warmed through, adding a little water if glaze is too thick. Serve with ribs and sauerkraut and mustard to the side.
Note Kassler ribs are lightly cured and smoked pork ribs, usually sold as a loin with the rib removed from select butchers. Ask your butcher to smoke a whole, trimmed, rack of pork – you may need to order ahead. Sauerkraut is available in jars from supermarkets and delicatessens. Stone-ground mustard is available from select delicatessens. If unavailable, substitute wholegrain mustard.

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

Drink Suggestion

Hefeweizen or wheat beer.

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.

×