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.

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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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.

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.

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."

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.

Rabbit and mushroom pie


This recipe would work just as well with chicken, but rabbit is ideal for something a little special.

You'll need

2 rabbits (about 1.4kg each) 80 ml (1/3 cup) olive oil 1 onion, finely chopped 2 carrots, finely chopped 2 celery stalks, finely chopped Pinch each fennel seeds, cumin seeds and ground cloves 200 ml dry white wine 300 gm pine mushrooms, quartered For brushing: eggwash   Rough puff pastry 450 gm (3 cups) plain flour 450 gm cold unsalted butter, coarsely grated

Method

  • 01
  • For rough puff pastry, sift flour and a pinch of salt onto a clean surface, scatter with butter, then cut butter into flour with a pastry scraper until roughly mixed. Make a well in centre, add 185ml iced water, mix with pastry scraper until a dough starts to form. Divide pastry into two, wrap with plastic wrap, refrigerate to rest (20 minutes). Working with one pastry half at a time, roll on a lightly floured surface into a 1.5cm-thick rectangle. Fold shortest ends to meet in the centre, then fold, from the same direction, in half again. Cover with plastic wrap, refrigerate to rest (20 minutes), then repeat process twice more for each half.
  • 02
  • Preheat oven to 150C. Remove legs, shoulders, belly and loins from rabbits with a boning knife, set carcass aside (see note). Heat half the oil in a large casserole over medium-high heat, cook legs, shoulders and belly in batches, turning occasionally, until brown (4-5 minutes). Remove, set aside. Add onion to casserole, sauté over medium heat until tender (8-10 minutes). Add carrot, celery and spices, sauté until tender (5-6 minutes). Return meat to casserole, add wine. Cover, cook in oven until meat falls off the bone (1¾-2 hours). Set aside to cool to room temperature. Coarsely shred meat (discard bones), return meat to casserole.
  • 03
  • Cut loins into 2cm-pieces. Heat remaining oil in a large frying pan over high heat, add loins, sauté until just browned (1-2 minutes), add to casserole. Return pan to high heat, add mushrooms and sauté until just browned (2-3 minutes), then add to rabbit mixture, season to taste, stir to combine, set aside to cool.
  • 04
  • Roll two-thirds of pastry on a lightly floured surface to 6mm-thick and line the base of a 25cm-pie dish. Spoon in rabbit mixture, roll remaining pastry to 6mm-thick and cover. Press edges to seal, trim excess pastry, pierce a hole on top, refrigerate to rest (30 minutes).
  • 05
  • Meanwhile, preheat oven to 180C. Brush pie with eggwash, bake until golden (45-50 minutes). Stand for 10 minutes before serving.

Note Reserve carcass for stock-making.


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

Silky pinot noir.

Featured in

Apr 2010

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Panettone, ricotta and peach cake

Italian recipes

recipes

Saltimbocca alla Romana

Fast autumn recipes

recipes

Roast lamb loin with couscous and pumpkin

Chocolate recipes

recipes

Ditali with broccolini and bread

Apple recipes

recipes

Chicken rolled with fontina, prosciutto and sage

Autumn vegetarian recipes

recipes

Fried provolone with red wine vinegar

Almond recipes

recipes

conversion tool

 
get the latest news

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

×