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.

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.

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.

Taming the Wilderness

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

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.

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."

Baked red mullet sandwiches with pea and fennel salad


We've tied these little parcels with kitchen string, but if you're in a hurry, this isn't necessary. Just assemble the parcels on the baking tray and press firmly to ensure the flavoursome breadcrumbs don't spill out.

You'll need

80 ml (1/3 cup) olive oil 2 tsp fennel seeds 1 golden shallot, finely chopped 1 garlic clove, finely chopped 80 gm fine sourdough breadcrumbs 1 tbsp each coarsely chopped flat-leaf parsley, mint and oregano 2 lemons, finely grated rind only 1 lemon, juice only 16 red mullet fillets (80gm each), pin-boned   Pea and fennel salad 150 gm podded peas (about 300gm unpodded) or frozen peas 120 gm sugar snap peas, trimmed 1 cup (loosely packed) pea tendrils (see note) ½ baby fennel bulb, thinly shaved on a mandolin, fronds reserved for stuffing 60 ml (¼ cup) extra-virgin olive oil 30 ml lemon juice, or to taste

Method

  • 01
  • Preheat oven to 200C. Heat 20ml oil in a small saucepan over medium-high heat, add fennel seeds and sauté until they start to pop (1 minute). Add shallot and garlic and sauté until tender (4-5 minutes), transfer to a bowl. Add breadcrumbs, herbs and lemon rind, season to taste and mix well to combine.
  • 02
  • Combine lemon juice with remaining oil, season to taste and set aside. Lay mullet fillets skin-side down on a work surface, spread a tablespoon of breadcrumb mixture over half the mullet, pressing firmly, then drizzle over a little lemon juice mixture and sandwich with remaining mullet, skin-side up. Secure with kitchen string if desired, and transfer to an oven tray lined with baking paper. Drizzle with remaining lemon juice mixture and bake until just cooked through (5-6 minutes).
  • 03
  • Meanwhile, for pea and fennel salad, blanch peas and sugar snap peas until tender (1-2 minutes), refresh, transfer to a bowl. Add pea tendrils, fennel, olive oil and lemon juice, season to taste, toss lightly to combine. Serve with mullet sandwiches, drizzled with pan juices.

Note Pea tendrils are available from select greengrocers. If unavailable, substitute rocket.


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

Pale, dry, Provençal-style rosé.

Featured in

Feb 2010

You might also like...

Slow-roasted pork shoulder panini with parsley mayo and pickled beetroot

recipes

Chicken katsu sando with egg salad

'Nduja and mozzarella ciabatta with garlic and thyme oil

recipes

Triple-cheese toastie

Emmental and saucisson baguette

recipes

Slow-roasted pork shoulder rolls

Barbecued beef brisket with banh mi pickles

recipes

conversion tool

 
get the latest news

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

×