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.

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."

Taming the Wilderness

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

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Herbed goat’s curd with crudités


Any crisp and crunchy vegetable works well dipped into this herbaceous dip. Try wedges of baby fennel, blanched baby beans or sugar snap peas.

You'll need

1½ cups (firmly packed) rocket ½ cup (firmly packed) each flat-leaf parsley and mint 1 spring onion, thinly sliced 400 gm goat’s curd 80 ml (1/3 cup) pouring cream 1 lemon, finely grated rind and juice only 2 bunches white or green asparagus, trimmed 1 bunch radishes, trimmed and halved lengthways 1 bunch Dutch carrots, scrubbed, large ones halved lengthways

Method

  • 01
  • Blanch rocket and herbs for 30 seconds, then refresh, drain and squeeze out all excess water. Combine in a food processor with spring onion and process until finely chopped. Add goat’s curd and cream, process until smooth, add lemon rind and juice, then season to taste and refrigerate until required. Makes about 500ml. Herbed goat’s curd will keep refrigerated in an airtight container for 1-2 days.
  • 02
  • Blanch asparagus until tender (1-2 minutes), refresh and drain well. Serve asparagus, radish, carrots and fennel with herbed goat’s curd.

At A Glance

  • Serves 10 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 10 people

Featured in

Jan 2010

You might also like...

Spiced mango chutney

recipes

Crushed broad beans with garlic and lemon crostini

Rough olive tapenade with caramelised fennel schiacciata

recipes

Smoked trout mousse with riesling jelly and sour cream sable biscuits

Char-grilled asparagus and haloumi with mint and lemon

recipes

Sauteed greens with fried salami crumbs

Focaccia col formaggio

recipes

conversion tool

 
get the latest news

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

×