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.

Roast stuffed zucchini flowers with tomato and oregano


You'll need

3 vine-ripened tomatoes, quartered 250 gm mixed small tomatoes, such as cherry or grape 1 Spanish onion, cut into thin wedges 1 garlic head, cloves separated 90 ml extra-virgin olive oil, plus extra to serve 12 zucchini flowers, trimmed Juice of ½ lemon 1 tbsp aged red wine vinegar, or to taste 2 tbsp each thyme and coarsely torn oregano, plus extra to serve   Tomato rice stuffing ¼ Spanish onion, finely chopped 1 garlic clove, finely chopped 30 ml olive oil ½ vine-ripened tomato, finely chopped 50 gm (¼ cup) long-grain rice 2 tbsp tomato passata 2 tbsp each finely chopped flat-leaf parsley and oregano 1 tbsp thyme Finely grated rind of 1 lemon

Method

  • 01
  • For tomato rice stuffing, sauté onion, garlic and oil in a small saucepan over medium-high heat until tender (1 minute). Add tomato and cook until just tender (1-2 minutes). Add rice, stir to coat in oil, add passata and 100ml boiling water, stir to combine, increase heat to high and bring to the boil. Reduce heat to low-medium, cover with a tightly fitting lid and cook until rice is al dente (10-12 minutes). Season to taste, stir through herbs and lemon rind, set aside.
  • 02
  • Meanwhile, preheat oven to 200C. Scatter tomato, onion and garlic in a roasting pan, drizzle with 60ml oil, season to taste and roast until tomato skins start to split (8-10 minutes).
  • 03
  • Spoon tomato rice stuffing into zucchini flowers, gently twist tops of petals to enclose, and scatter flowers over tomato mixture. Drizzle with lemon juice, vinegar and remaining oil, scatter with herbs and roast until zucchini flowers are tender (12-15 minutes). Serve hot, scattered with extra herbs and drizzled with extra oil.

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

Feb 2011

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×