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.

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.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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.

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.

The most popular spring recipes of 2016

From fast stir-fries to decadent chocolate desserts, take inspiration from spring's most popular salads, roasts and more in 2016.

Cherry toast with vanilla cream


This take on French toast is perfect for a Boxing Day brunch, stretching the Christmas indulgence into another day.

You'll need

120 gm caster sugar 500 gm cherries, pitted Thinly peeled rind and juice of 1 lemon 2 eggs, lightly beaten 60 ml (¼ cup) milk 1 tsp ground cinnamon 60 gm butter, for frying   Cherry loaf 160 ml milk 1½ tsp dried yeast 5 egg yolks, at room temperature, lightly beaten 375 gm (2½ cups) plain flour, sieved 30 gm caster sugar 1 tbsp ground cinnamon 150 gm softened butter For brushing: eggwash For dusting: demerara sugar   Vanilla cream 125 ml (½ cup) thickened cream 125 ml (½ cup) milk ½ vanilla bean, split, seeds scraped 3 egg yolks 40 gm caster sugar 25 gm cornflour 120 gm (½ cup) crème fraîche

Method

  • 01
  • Scatter sugar over base of a large saucepan over medium heat, heat until sugar begins to melt (1-2 minutes). Add cherries, lemon rind and juice and cook, stirring occasionally, until syrupy (10-12 minutes). Remove from heat, remove half the cherries with a slotted spoon and coarsely chop. Set aside chopped cherries. Refrigerate whole cherries in syrup in an airtight container until required.
  • 02
  • For cherry loaf, warm milk in a small saucepan over low heat until lukewarm. Combine yeast and half the milk in a bowl, stir to dissolve and stand in a warm place until foamy (8-10 minutes). Whisk remaining milk with yolks in a bowl and set aside. Mix flour, sugar, cinnamon and a pinch of salt in the bowl of an electric mixer fitted with a dough hook. Add yeast mixture and yolk mixture, knead on medium speed until a smooth dough forms (4-5 minutes). While mixing, gradually add butter and beat until dough is elastic and pulls away from sides of bowl (8-10 minutes).Transfer to a lightly buttered bowl, cover and stand until doubled in size (1½-2 hours). Knock back dough, knead on a lightly floured surface until smooth, roll out to a 15cm x 23cm rectangle and scatter over reserved chopped cherries. Roll to form a long cylinder, place in an 11cm x 24cm loaf tin buttered and lined with baking paper. Cover and stand until doubled in size (30 minutes-1 hour). Meanwhile, preheat oven to 180C. Brush loaf with eggwash, dust with demerara sugar, bake until golden and cooked through (30-40 minutes). Cool slightly in tin then cool completely on a wire rack. Cherry loaf can be prepared 2 days ahead and stored in an airtight container.
  • 03
  • Meanwhile, for vanilla cream, bring cream, milk, vanilla bean and seeds to the boil in a saucepan over medium-high heat, remove from heat, stand to infuse (30 minutes). Whisk yolks and sugar in a bowl to combine, whisk in cornflour until smooth. Meanwhile, bring cream mixture to just below boiling over medium-high heat, then strain onto yolk mixture, whisking continuously to combine. Transfer to a clean saucepan, whisk continuously over medium-high heat until thick (4-6 minutes). Remove from heat, transfer to a bowl over ice, stir occasionally to cool, then cover closely with plastic wrap and chill completely (30-40 minutes). Fold through crème fraîche and refrigerate until required.
  • 04
  • Preheat oven to 150C. Cut cherry loaf into 10 slices, spread half the slices with 2 tbsp vanilla cream, sandwich with remaining bread and set aside. Whisk eggs, milk and cinnamon in a bowl to combine. Heat one third of the butter in a large non-stick frying pan over medium heat until foaming, dip sandwiches in egg mixture, shaking off excess, and cook in batches, turning once, until golden (2-4 minutes). Transfer to an oven tray lined with baking paper and place in oven to keep warm. Wipe pan clean with absorbent paper and repeat with remaining butter and sandwiches. Serve hot, drizzled with cherries in syrup, with remaining vanilla cream.

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

Sparkling red.

Featured in

Dec 2010

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×