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.

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."

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.

Caraway seed bagels with hot-smoked trout, buttered leeks and scrambled eggs


These bagels are adapted from a recipe in The Bread Bible by Rose Levy Beranbaum. You'll need to begin this recipe a day ahead.

You'll need

100 gm butter, coarsely chopped 4 leeks, white parts only, thinly sliced 12 eggs 400 ml pouring cream 2 tbsp (firmly packed) flat-leaf parsley, coarsely chopped 600 gm hot-smoked trout, coarsely flaked   Caraway seed bagels 415 gm “00” flour, plus extra for dusting 1 tsp caster sugar 1 tsp dried yeast 1½ tbsp fine sea salt For greasing: oil 1 tbsp molasses 1 tsp bicarbonate of soda 1 eggwhite, lightly beaten, for brushing 1 tbsp caraway seeds

Method

  • 01
  • For caraway seed bagels, combine 235gm flour, sugar, half the yeast and 265ml warm water in the bowl of an electric mixer. Whisk until very smooth, scraping sides of bowl, cover with plastic wrap, set aside until frothy (8-10 minutes). Combine remaining flour, remaining yeast and sea salt in a bowl, carefully scatter onto frothy yeast mixture (do not stir), cover with plastic wrap, set aside at room temperature (1 hour), then refrigerate overnight for flavours to develop. Bring mixture to room temperature, then knead in an electric mixer fitted with a dough hook until smooth and elastic (10-12 minutes). Place in a lightly oiled bowl, turn to coat, cover with plastic wrap, stand until doubled in size (45 minutes-1 hour). Divide dough into 6 even-sized balls, then push into centre of each ball with your thumb and pull outward to form an 8cm-diameter ring. Place on a tray lined with lightly floured baking paper, cover with a tea towel, set aside until slightly puffed (10-15 minutes). Meanwhile, preheat oven to 220C. Bring a large saucepan of water to the simmer over medium heat, add molasses and bicarbonate of soda. Add bagels in batches and simmer, turning once, until slightly puffed (30 seconds-1 minutes each side). Remove with a slotted spoon, shake off excess water, then place on oven trays lined with lightly floured baking paper, stand until dry (1-2 minutes). Brush with eggwhite, scatter with caraway seeds and bake until just golden (5 minutes). Reduce oven to 180C, bake until cooked through (15-20 minutes), then cool completely on a wire rack. Halve bagels before serving.
  • 02
  • Meanwhile, heat 60gm butter in a large frying pan over medium heat, add leek and sauté until very tender (20-25 minutes). Season to taste, set aside and keep warm.
  • 03
  • Whisk eggs and cream in a bowl to combine, then heat remaining butter in a frying pan over medium heat. Add egg mixture, stir until just cooked through (2-3 minutes), season to taste, then stir through parsley.
  • 04
  • Serve bagels with warm buttered leeks, scrambled eggs and hot-smoked trout.

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

Featured in

Jun 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.

×