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.

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."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Bean, fennel, rocket and tuna


Tuna and beans are a staple in Italy, especially in Tuscany where cannellini beans originate. In this recipe, we've used fresh tuna for a slightly fancier version of an old favourite. You'll need to begin this recipe a day ahead.

You'll need

200 gm dried cannellini beans, soaked overnight in cold water, drained 180 gm green beans, trimmed 250 gm truss cherry tomatoes ¼ fennel bulb, thinly sliced, plus fronds, to serve ½ Spanish onion, cut into thin wedges 60 gm (1/3 cup) Ligurian olives, pitted ½ cup torn flat-leaf parsley and rocket, to serve   Gremolata-poached tuna 1 bunch flat-leaf parsley, finely chopped 2 garlic cloves, finely chopped Finely grated rind of 1 lemon 500 gm piece skinless tuna loin 200 ml olive oil   Vinagreta 80 ml (1/3 cup) extra-virgin olive oil 2 tbsp aged white wine vinegar ½ tsp fennel seeds, toasted

Method

  • 01
  • Place beans in a saucepan, cover completely with cold water, bring to the boil over medium heat and cook until tender (40-50 minutes). Drain, set aside to cool.
  • 02
  • For gremolata-poached tuna, combine parsley, garlic and lemon rind in a bowl, mix well, season to taste, then place in a Cryovac plastic bag (see note). Add tuna loin, turn to coat evenly in herb mixture, then add olive oil and seal bag, pressing any excess air from bag. Meanwhile, bring a saucepan of water to the boil, remove pan from heat and add bag to water. Stand until tuna is almost cooked through (35-40 minutes).
  • 03
  • For vinagreta, combine ingredients in a bowl and set aside.
  • 04
  • Meanwhile, blanch green beans in boiling water until tender (2-3 minutes). Drain, then refresh, drain and transfer to a bowl. Layer with remaining ingredients and beans, drizzle with vinagreta. Serve with gremolata-poached tuna.

Note You can also use two Ziploc bags, placed one inside the other. Seal both bags before adding to pan.


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

Aromatic white fiano.

Featured in

May 2010

You might also like...

Fast seafood recipes

recipes

Kingfish and scallop ceviche with tomato oil

10 fish recipes for Good Friday

recipes

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

Cooking with wine

recipes

Indian-style prawn, turmeric and okra curry

Recipes with scallops

recipes

Sri Lankan snapper curry with basmati rice and yoghurt

Nine ways to dress oysters

recipes

Steamed flounder with shallot and chilli dressing

Fresh chilli recipes

recipes

Steamed black mussels with tomato sofrito and chorizo

Tuna and artichoke salad nicoise

recipes

conversion tool

 
get the latest news

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

×