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.

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."

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.

Fig leaf ice-cream with crushed berries and meringue


You'll need

  Fig leaf ice-cream 250 ml milk 250 ml pouring cream 250 gm sugar 2 tbsp liquid glucose Finely grated rind of ½ lemon ½ vanilla bean, split and seeds scraped 6 medium-sized fig leaves, torn 500 ml plain yoghurt To serve: good-quality aged balsamic vinegar   Meringue 2 eggwhites 120 gm caster sugar 2 pinches of ground cloves   Berries 10 strawberries, halved 1 tsp icing sugar 10 blueberries 15 raspberries 2 mint leaves, finely shredded

Method

  • 01
  • For fig leaf ice-cream, combine milk, cream, sugar, glucose, lemon rind and vanilla seeds in a stainless-steel saucepan. Bring to the simmer then remove from heat, add fig leaves and leave to infuse for 20 minutes. Strain into a bowl, add yoghurt and whisk vigorously to incorporate. Strain again before churning in an ice-cream machine according to manufacturer’s instructions.
  • 02
  • Next, make the meringue. Preheat oven to 70C and line an oven tray with baking paper. Whisk eggwhites until soft peaks form. Slowly add sugar and a pinch of salt, and continue whisking for another 3-5 minutes until meringue is stiff and glossy. Finally, fold though ground cloves. Tip meringue onto prepared oven tray and use a palette knife to spread it out as thinly as possible (about 3mm). Bake for 3 hours or until meringue has completely dried, and is crisp and brittle.
  • 03
  • For the berries, place strawberries in a mixing bowl and sprinkle with icing sugar. Using a fork, crush strawberries to a pulp (do not reduce to a purée), then fold through blueberries, raspberries and shredded mint. Leave fruit to macerate for 10 minutes.
  • 04
  • To serve, gently mix berries and divide among six bowls. Place a scoop of fig-leaf ice-cream on top. Lightly crush meringue and scatter over ice-cream, then drizzle with a few drops of balsamic vinegar.

Note Cumulus Inc. by Andrew McConnell is published by Penguin Lantern ($59.95, hbk). This extract has been reproduced with minor GT style changes.


"This is one of my favourite desserts, prepared only in the summer when the berries are at their best. I love the way the rich, vibrant berries are hidden beneath a blanket of white, snow-like ice-cream and meringue, beautiful on the palate and pleasing to the eye. Because the full flush of the berry season rarely intersects with the ripening of the first of the fresh figs, I use the young green fig leaves that shoot at the start of summer for this dessert. They have a subtle green flavour, which comes from the milky sap, and an elusive figgy perfume that rapidly fades, so be sure to make the ice-cream the same day the leaves are picked."


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

Featured in

Nov 2011

You might also like...

Top 10 peanut butter desserts

recipes

Chocolate truffle layer cake

Party desserts

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Banana recipes

recipes

Balsamic caramel figs with ricotta mousse

Cheesecake recipes

recipes

Cognac and hazelnut affogato

Autumn dessert recipes

recipes

Crepes with honeyed oranges

Kourabiedes

recipes

Strawberry recipes

Pain perdu with pan-fried figs and spiced cream

recipes

Frozen dessert recipes

conversion tool

 
get the latest news

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

×