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.

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.

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.

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."

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.

Spinach, ocean trout and risoni pie


This is a take on coulibiac, a Russian salmon pie of yeasted buttery dough. Be sure to chill the pastry well before assembling the pie because it makes it so much easier to handle.

You'll need

800 gm skinless piece of ocean trout fillet (about two-thirds of a side) 250 ml dry vermouth 5 bunches English spinach (about 750gm), trimmed 2 tbsp olive oil 100 gm round, mild pancetta, finely chopped 1 onion, finely chopped 4 garlic cloves, finely chopped 6 anchovy fillets 150 gm risoni 1 butter puff pastry sheet (375gm; see note) ¼ cup coarsely chopped flat-leaf parsley 1 egg, lightly beaten, for eggwash

Method

  • 01
  • Fit trout snugly in a non-reactive dish. Add vermouth, refrigerate to marinate (1 hour).
  • 02
  • Meanwhile, blanch spinach (1 minute) and refresh. Drain, then squeeze excess water from spinach and process in a food processor until coarsely chopped. Refrigerate until required.
  • 03
  • Heat oil in a frying pan over medium-high heat. Add pancetta and onion and stir occasionally until soft (8-10 minutes). Add garlic and anchovies, stir occasionally until anchovies break down (1-2 minutes). Drain excess fat and transfer mixture to a bowl. Cool slightly, add spinach, season to taste and refrigerate until required.
  • 04
  • Meanwhile, cook risoni in boiling salted water until al dente (8-10 minutes). Drain, rinse under cold water and set aside.
  • 05
  • Preheat oven to 240C. Roll pastry to a 5mm-thick rectangle the same length as trout, place onto a baking-paper-lined oven tray and refrigerate until chilled (30 minutes).
  • 06
  • Arrange spinach mixture lengthways in an even layer along centre of pastry sheet. Drain trout, pat dry with absorbent paper and place on top of spinach (trim ends, if necessary, to fit). Combine risoni and parsley in a bowl, place in an even layer over trout, refrigerate briefly to chill (20 minutes). Brush one long edge of pastry with eggwash. With longest side facing you, roll pastry over to form a cylinder, joining longest sides together and rolling so seam lies underneath. Refrigerate until chilled (30 minutes). Score top of pastry into portions, brush with remaining eggwash, season with sea salt flakes, bake until golden and just cooked through (20-30 minutes). Serve immediately with a salad, if desired.

Note We prefer to use Carême butter puff pastry. Alternatively, buy a 375gm block of butter puff pastry from your local pâtisserie and roll into a 5mm-thick rectangle.


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

Featured in

Jun 2009

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.

×