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.

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.

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."

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.

Peach chicken lemon rice pilaf


Using fruit in savoury dishes adds an interesting flavour - think duck and pineapple, or rabbit and prunes. Chicken and peaches also pair well, especially with the addition of Middle Eastern spices. The flavour will improve further with standing overnight.

You'll need

80 ml (1/3 cup) olive oil 4 corn-fed free-range chicken marylands (about 400gm each), halved through the joint 5 garlic cloves 1 tbsp each ground cumin and ground coriander 1 tsp each ground turmeric and ground kashmiri chilli (see note) 2 onions, diced 1 lemon, juice and finely grated rind 800 ml hot chicken stock 2 yellow peaches, cut into wedges 20 gm butter 2 each cinnamon quills, cardamom pods, bruised, and fresh bay leaves 400 gm (2 cups) long-grain rice, rinsed To serve: torn coriander and parsley

Method

  • 01
  • Preheat oven to 200C. Heat 20ml oil in a frying pan, season chicken and sauté over high heat until golden (3-5 minutes), set aside.
  • 02
  • Process garlic, ground spices and half the onion in a food processor until finely chopped.
  • 03
  • Heat 40ml oil in a casserole, add onion mixture and sauté until fragrant (2-3 minutes), then add lemon juice, 300ml stock and chicken, season to taste and stir to combine. Scatter peaches over and spoon a little cooking liquid over peaches, cover, bring to the simmer and cook over low-medium heat for 10 minutes. Remove lid and cook over medium heat until chicken is cooked through and peaches are tender (5-10 minutes).
  • 04
  • Meanwhile, heat remaining oil in a separate casserole, add butter, remaining spices and remaining onion and stir over medium heat until starting to caramelise (5 minutes). Add rice, stir to coat, add remaining stock, season to taste, bring to the simmer, cover and bake until rice is cooked (15 minutes). Stir through lemon rind and serve with peach chicken, scattered with coriander and parsley.

Note Kashmiri chilli is available from Herbie's Spices.


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

Featured in

Feb 2010

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×