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."

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.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

Veal, white onion and anchovy crostini


You'll need

1 ficelle, thinly sliced diagonally (see note) 80 ml (1/3 cup) extra-virgin olive oil 450 gm veal fillet, trimmed ¼ cup coarsely chopped flat-leaf parsley 1 tbsp thyme leaves 1 anchovy fillet, finely chopped 1 lemon, finely grated rind and juice only   White onion and anchovy paste 100 ml olive oil white onions, thinly sliced 2 garlic cloves, finely chopped 4 anchovy fillets 2 thyme sprigs

Method

  • 01
  • Preheat oven to 200C. Place ficelle slices in a single layer on an oven tray. Drizzle with 20ml olive oil, season to taste and bake until golden and crisp (5-8 minutes), set aside to cool.
  • 02
  • Meanwhile, for white onion and anchovy paste, heat olive oil in a saucepan over medium heat, add remaining ingredients, stir occasionally until onion is very tender (10-15 minutes). Remove thyme, season to taste, process in a food processor until very smooth, set aside.
  • 03
  • Heat 20ml olive oil in an ovenproof frying pan over medium-high heat. Season veal to taste. Add to pan and turn occasionally until browned on all sides (5-6 minutes) then transfer to oven and roast until medium-rare (2-3 minutes). Rest for 10 minutes covered wtih foil, then slice very thinly.
  • 04
  • Combine herbs, anchovy, lemon rind, lemon juice and remaining oil in a small bowl, season to taste.
  • 05
  • To serve, spread crostini with onion and anchovy paste, top with sliced veal, spoon over herb oil and serve immediately.

Note Ficelle is a thin breadstick available from select bakers. If unavailable, substitute a baguette.


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

May 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.

×