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.

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.

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.

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."

Marron with eggplant, Sichuan pepper and chilli


You'll need

2 large eggplant, thickly sliced lengthways 125 ml (½ cup) grapeseed oil 30 gm red miso 2 banana shallots, finely diced (see note) 300 gm celeriac, diced 1 long red chilli, seeds removed, sliced 50 ml mirin 1 nori sheet, cut into 1cm strips 50 gm butter 3 marron tails (75gm each), peeled and deveined ½ tsp finely ground Sichuan pepper To serve: micro coriander

Method

  • 01
  • Preheat oven to 220C. Place eggplant on a roasting tray, brush with 60ml oil and roast until dark brown (30 minutes). Lay half the eggplant slices in a small shallow tray lined with baking paper, fitting them snugly in a single layer. Melt miso in a saucepan with 1 tbsp water, then brush over eggplant in tray, cover with remaining eggplant and refrigerate to chill (2-3 hours).
  • 02
  • Heat 40ml oil in a saucepan over low heat, add shallot and stir occasionally until translucent (3-4 minutes). Add celeriac and chilli, increase heat to medium and cook until chilli softens (2-3 minutes). Add 500ml water and simmer until celeriac is very tender (20 minutes). Drain (reserve liquid). Blend celeriac mixture in a food processor, adding some of the reserved liquid if necessary, to form a smooth purée. Keep warm.
  • 03
  • Remove eggplant carefully from tray and cut into rough 6cm x 4cm rectangles. Heat remaining oil in a large frying pan over medium heat, and fry eggplant pieces until heated through, turning once (1-2 minutes each side). Deglaze pan with mirin, set aside to cool slightly. When eggplant is cool enough to handle, wrap a nori strip around the middle of each eggplant piece, brush with a little mirin and keep warm.
  • 04
  • Heat butter in a frying pan over high heat until foaming, add marron tails and turn occasionally, adding Sichuan pepper halfway through cooking and basting the marron with the foaming Sichuan butter, until tails are opaque (4 minutes). Drain on absorbent paper, halve tails lengthways and keep warm.
  • 05
  • Spoon a little celeriac purée onto serving plates. Add eggplant and marron, top with micro coriander and serve hot.

Note Banana shallots are available from select greengrocers. If unavailable, substitute large golden shallots.


"The first time I was in Australia I discovered the marron, which is now one of my favourite ingredients. It's amazing and I've never experienced anything like it in the US."


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

Fruity grenache rosé.

Featured in

Nov 2011

You might also like...

Vegetarian canape recipes

recipes

Veal carpaccio with ruby grapefruit and celery salad

Ma po beancurd

recipes

Fried provolone with red wine vinegar

Mushroom and taleggio on bruschetta

recipes

Chicken liver crostini

Steamed black mussels with tomato sofrito and chorizo

recipes

Pork crackling, prawn and watercress salad

conversion tool

 
get the latest news

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

×