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.

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.

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.

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.

Salty-sweet churros with dulce de leche


You'll need a lot of elbow grease to pipe these churros, but it'll all be worth it in the end.

You'll need

325 gm plain flour 30 gm caster sugar 60 ml (¼ cup) olive oil For deep-frying: vegetable oil   Dulce de leche 750 ml (3 cups) milk 225 gm caster sugar Scraped seeds of 1 vanilla bean ¼ tsp bicarbonate of soda   Salty sugar 220 gm (1 cup) caster sugar 2 tsp sea salt flakes, or to taste

Method

  • 01
  • For dulce de leche, combine milk, sugar and vanilla seeds in a saucepan, stir over medium-high heat until sugar dissolves. Bring to the boil and, just as mixture boils, add bicarbonate of soda. Reduce heat to medium, stir continuously until mixture is thick and caramel (35-40 minutes). The mixture is ready when you can draw a wooden spoon through it and the bottom of the pan is visible. Place pan in a bowl of ice, stir continuously until cold (10-15 minutes), transfer to a sterile jar. Makes about 250ml. Dulce de leche will keep refrigerated for 1 month. Bring to room temperature for dipping.
  • 02
  • Combine flour, sugar and ½ tsp fine salt in the bowl of an electric mixer fitted with a paddle. Combine olive oil and 450ml water in a saucepan and bring to the boil over medium-high heat. With mixer on low-medium speed, carefully add to flour mixture and mix to combine. Increase speed to medium-high and beat until very smooth (2-3 minutes). Transfer to a piping bag fitted with a 2cm-star nozzle, squeeze bag to expel any air bubbles, and rest at room temperature for 30 minutes.
  • 03
  • For salty sugar, combine ingredients in a large bowl and set aside.
  • 04
  • Preheat vegetable oil in a deep-fryer or deep-sided saucepan to 180C. Carefully pipe 15-20cm swirls into oil and cook, turning occasionally, until golden and cooked through (4-5 minutes; be careful as hot oil may spit), drain with a metal sieve and toss in salty sugar. Serve hot with dulce de leche.

At A Glance

  • Serves 15 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 15 people

Featured in

Jun 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.

×