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.

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."

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.

Poached eggs with creamed corn and green chilli relish


Bacon bones impart a delicious smokiness to the creamed corn but feel free to leave them out. You can always add a pinch of smoked paprika instead for a similar result. The creamed corn can be made a day in advance and warmed before serving.

You'll need

8 eggs (see note) To serve: toast   Creamed corn 120 gm butter, coarsely chopped 1 Spanish onion, finely chopped 1 garlic clove, finely chopped 200 gm bacon bones 5 corn cobs, husks and silks discarded 500 ml (2 cups) milk Finely grated rind of 2 limes   Green chilli relish 50 ml olive oil 30 ml lime juice 2 pickled jalapeños, thinly sliced (see note) 1 spring onion, thinly sliced ½ garlic clove, finely chopped 2 tbsp coarsely chopped coriander

Method

  • 01
  • For creamed corn, melt 30gm butter in a large saucepan over medium-high heat, add onion and garlic and sauté until very tender (5-6 minutes), then add bacon bones, sauté until fragrant (1-2 minutes). Meanwhile, slice kernels from corn cobs, set aside, then cut each cob into rough pieces. Add kernels and cobs to pan, add milk, season to taste, cover with a lid and simmer until kernels are very tender (12-15 minutes). Drain (reserve liquid, discard bacon bones and cobs). Pulse corn mixture, in batches, in a food processor, adding enough of the reserved liquid until a semi-smooth purée forms. Transfer to a clean pan over medium heat, add remaining butter a little at a time, and stir until melted and combined. Stir in lime rind, season to taste and keep warm.
  • 02
  • Meanwhile, for green chilli relish, combine ingredients (except coriander) in a bowl, season to taste and set aside. Add chopped coriander just before serving.
  • 03
  • Poach eggs, in batches, in simmering water over low heat until cooked to your liking (2-3 minutes for soft yolks), drain well, pat dry on absorbent paper. Serve with warm creamed corn on toast topped with green chilli relish.

Note For beautifully shaped poached eggs, use the freshest eggs you can find. Pickled jalapeños are available from select delicatessens and supermarkets.


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

Jun 2010

You might also like...

Waffle recipes

recipes

Crepes with honeyed oranges

Quick breakfast recipes

recipes

Chocolate-orange champorado

Best winter breakfast recipes

recipes

Raisin pain au lait with honey quince and creme fraiche

Raclette with smoked bacon and fine herb salad

recipes

Poffertjes with mandarin jam

Egg, spinach, rocket and feta breakfast tart

recipes

Simple ginger congee with egg and dried shrimp

conversion tool

 
get the latest news

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

×