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."

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.

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.

Chicken brodo with mushroom and mascarpone tortellini


You'll need

2 chicken carcasses 1 each onion, carrot and celery stalk, coarsely chopped 1 garlic head, halved horizontally 10 gm dried porcini mushrooms 6 thyme sprigs 8 small Swiss brown mushrooms, thinly sliced 1 bunch spinach, trimmed To serve: shaved parmesan   Mushroom and mascarpone tortellini 175 gm field mushrooms, coarsely chopped 4 golden shallots, coarsely chopped 2 garlic cloves, coarsely chopped 2 tbsp olive oil 150 gm mascarpone 2 tbsp each finely chopped thyme and flat-leaf parsley Finely grated rind of 1 lemon 1 quantity egg-yolk pasta dough For brushing: eggwash

Method

  • 01
  • Preheat oven to 200C. Combine chicken carcasses, onion, carrot, celery and garlic in a large roasting pan and roast, turning occasionally, until browned (50 minutes-1 hour). Transfer to a stockpot, add porcini, thyme and 2 litres cold water, bring to the boil over medium-high heat, reduce heat to medium, simmer until well-flavoured (1½-2 hours). Strain into a saucepan, season to taste and keep warm.
  • 02
  • Meanwhile, for mushroom and mascarpone tortellini, process mushrooms, shallot and garlic in a food processor until finely chopped. Heat oil in a large frying pan over medium-high heat, add mushroom mixture, sauté until fragrant (4-5 minutes), transfer to a bowl and cool. Stir in mascarpone, herbs and lemon rind, season to taste and refrigerate until required. Cut pasta into thirty-two 8.5cm-diameter rounds, keep covered. Place a tablespoon of mushroom mixture in centre of each round, brush edges lightly with eggwash, fold in half, pressing edges firmly to seal. Brush corners with eggwash, bring together and press to seal. Cook, in batches, in a large saucepan of boiling salted water until al dente (2-3 minutes), remove with a slotted spoon, divide among hot bowls.
  • 03
  • Meanwhile, add mushrooms to chicken broth, simmer until tender (1-2 minutes), add spinach, then ladle over tortellini. Serve hot, scattered with parmesan.

At A Glance

  • Serves 4 people
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

May 2010

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×