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.

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.

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.

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."

Gnocchi with Brussels sprouts, pancetta and hazelnuts


You'll need

45 gm (1/3 cup) hazelnuts 200 gm Brussels sprouts (about 10), trimmed and halved 200 gm mild pancetta, cut into lardons 100 gm butter, coarsely chopped 60 gm golden raisins (see note)   Potato gnocchi 1 kg Desiree potatoes, scrubbed 220 gm plain flour 1 egg, lightly beaten For dusting: fine semolina For drizzling: olive oil

Method

  • 01
  • For potato gnocchi, place potatoes in a large saucepan of cold water, bring to the boil over high heat and cook until tender (30-35 minutes). Drain well, cool slightly. When cool enough to handle, peel and pass through a ricer into a bowl (see note). Add flour, egg and 2 tsp salt and mix gently to just combine (do not overwork). Divide dough into four, then, working with one piece at a time (cover remaining dough with a tea towel to keep warm), roll on a lightly floured surface to form a 2cm-wide cylinder. Cut into 1.5cm lengths and place on trays dusted with semolina. Cook, in batches, in boiling salted water until gnocchi float to the surface (2-3 minutes). Drain, refresh under cold running water, drizzle with oil to prevent sticking and set aside.
  • 02
  • Meanwhile, preheat oven to 180C. Scatter hazelnuts on a small baking tray and roast until golden (4-5 minutes), rub between a tea towel to remove skins, then coarsely chop and set aside.
  • 03
  • Blanch Brussels sprouts until just tender (2-3 minutes; see cook’s notes page 58), drain and set aside. Heat a large frying pan over medium-high heat, add pancetta and cook until light golden (3-5 minutes). Add butter, raisins and gnocchi, gently sauté until gnocchi is golden (3-5 minutes). Add Brussels sprouts and hazelnuts, cook until warmed through (1-2 minutes), toss to combine, season to taste and serve hot.

Note Golden raisins are available from select delicatessens. If unavailable, substitute sultanas. If you don't have a ricer, simply mash the potatoes with a fork until very smooth.


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

May 2010

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

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

×