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.

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.

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.

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Grilled smoked eel in sweet glaze


You'll need

2 smoked eel, heads removed To serve: thinly sliced spring onion, black sesame seeds, steamed jasmine rice and Japanese mayonnaise   Sweet glaze 125 ml (½ cup) soy sauce 125 ml (½ cup) mirin 55 gm (¼ cup) caster sugar

Method

  • 01
  • Preheat oven to 220C. For sweet glaze, combine ingredients in a saucepan over low heat and simmer until sugar dissolves and a glaze forms (15-20 minutes). Set aside to cool.
  • 02
  • Cut each eel into 5 even pieces. Remove backbone from each piece and separate into 2 halves. Place 2 halves on 2 skewers and repeat with remaining eel. Place skewers on a tray lined with baking paper and brush with sweet glaze, then roast, brushing occasionally with extra glaze, until eel is warmed through and glaze is sticky (5-10 minutes). Scatter with spring onion and black sesame seeds and serve warm with steamed rice, extra sweet glaze and Japanese mayonnaise.

Smoking tips

When smoking inside, ensure your kitchen is well ventilated, with the extractor fan on high and any windows open, to avoid triggering smoke alarms.

A well-sealed vessel is essential for smoking. Use two baking trays of exactly the same size, and seal the join with long strips of foil, crimping the edges tightly.

If you are using regular baking trays to smoke, line the base and sides of each one with several layers of foil. This will make them easier to clean and minimise tainting.

Alternatively, disposable aluminium trays are available from supermarkets and specialist barbecue shops. Opt for the sturdier ones for ease of handling.

Be precise with your timing, including the amount of time you stand the smoking vessel before you uncover it. Any greater length of time could result in an acrid, unpleasant flavour. We suggest taking the trays outside when uncovering them.

Make sure your woodchips are dry and dense to begin with. Each variety imparts a different flavour, so try experimenting with different ones to find your favourite.

The recipes we've produced here all use a hot-smoking method, where a direct heat source is used. The other method used by some manufacturers of smoked products is cold smoking, where the smoke is created in a chamber separate from the product to be smoked. In this case, the lower the temperature while smoking for a longer period of time, the more smoke flavour will be imparted.

Kettle-style barbecues (such as those made by Weber) are excellent for smoking as you can use them outside and they have a small compact chamber. If you're using any other type of barbecue, check the manufacturer's instructions before building a fire base.


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

Junmai daiginjo, a fragrant, fruity tasting sake.

Featured in

Sep 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.

×