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.

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.

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.

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.

Sheep's milk yoghurt panna cotta


This dessert is set with just enough gelatine to make it melt in your mouth. If your strawberries are already sweet, don't add any sugar; just crush them with a fork. You'll need to begin this recipe a day ahead.

You'll need

300 ml pouring cream 260 gm sheep’s milk yoghurt 2 tbsp honey 3 gelatine leaves (gold strength), softened in cold water 200 gm strawberries, hulled and thinly sliced 1 tbsp caster sugar   Hazelnut biscuits 50 gm hazelnuts 125 gm unsalted butter, coarsely chopped 100 gm sugar 1 egg 250 gm plain flour, sifted

Method

  • 01
  • Whisk cream and yoghurt in a large bowl until smooth, set aside.
  • 02
  • Bring honey to a simmer in a small saucepan. Squeeze excess water from gelatine, add gelatine to honey and stir to dissolve. Stir honey mixture through yoghurt mixture, then divide among four 150ml-capacity dariole moulds. Refrigerate until set (6 hours-overnight).
  • 03
  • Meanwhile, for hazelnut biscuits, preheat oven to 180C. Spread hazelnuts on an oven tray and roast until golden (4-5 minutes), rub with a tea towel to remove skins, cool slightly, then process in a food processor until coarsely ground. Beat butter, sugar and a pinch of salt in an electric mixer until smooth, add egg, beat to combine. Scrape down sides of bowl, add flour and hazelnuts, then mix on low speed until incorporated. Shape dough into a disc, wrap in plastic wrap and refrigerate for at least 2 hours. Roll out dough on a lightly floured surface to 5mm thick and cut out circles with an 8cm-diameter cutter. Place on an oven tray lined with baking paper, bake until golden (8-10 minutes). Cool slightly on tray, then transfer to a wire rack to cool completely (10-20 minutes). Biscuits will keep, stored in an airtight container, for up to1 week. Makes about 12 biscuits.
  • 04
  • Combine strawberries and sugar in a small saucepan, stir over low heat until syrupy (1-2 minutes), cool to room temperature. Dip bases of panna cotta moulds in warm water, turn out onto biscuits and serve with strawberries and syrup.

At A Glance

  • Serves 4 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 4 people

Drink Suggestion

Frothy, young moscato.

Featured in

Sep 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.

×