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.

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."

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.

Churros with champurrado


Champurrado, a Mexican hot chocolate thickened with masa flour, is traditionally frothed with a wooden whisk called a molinillo, which is rolled between the palms. We've used a regular whisk. Piloncillo is the traditional sweetener in this and many other Mexican recipes.

You'll need

330 gm plain flour 60 ml (¼ cup) olive oil For deep-frying: vegetable oil   Spiced piloncillo 50 gm piloncillo, coarsely grated (see note) 50 gm raw caster sugar 1 tsp ground cinnamon ¼ tsp finely grated nutmeg ¼ tsp ground aniseed Scraped seeds of 1 vanilla bean   Champurrado 30 gm (¼ cup) masa flour (see note) 560 ml milk 150 gm dark chocolate (85% cocoa solids), finely chopped 40 gm piloncillo, coarsely grated

Method

  • 01
  • Sift flour and a pinch of salt into the bowl of an electric mixer fitted with a paddle. Bring olive oil and 450ml water to the boil in a saucepan, add to mixer, beat on low speed to combine, then beat on high speed until very smooth and shiny (2-3 minutes). Transfer to a piping bag fitted with a 2cm star nozzle and rest at room temperature for 2 hours.
  • 02
  • Meanwhile, for spiced piloncillo, combine ingredients in a bowl, rub with your fingers to combine, spread on a tray and set aside.
  • 03
  • For champurrado, process masa and 120ml hot water in a food processor to combine, transfer to a saucepan, add milk, chocolate, piloncillo and 300ml hot water. Bring to the simmer over medium heat, whisking until frothy (4-5 minutes). Keep warm, then, when ready to serve, strain into mugs.
  • 04
  • Preheat vegetable oil in a deep-fryer or large deep saucepan to 180C. Pipe 12cm lengths of churro batter into oil, snipping ends with scissors to detach, and deep-fry, turning occasionally, until golden and cooked through (3-4 minutes; be careful as hot oil may spit). Drain on absorbent paper, toss in spiced piloncillo, keep warm and repeat with remaining batter. Serve hot with champurrado.

Note Rapadura, piloncillo and panela sugar are all variations on unrefined sugarcane juice. Rapadura is the Portuguese name for the sugarcane juice product common in South American countries including Brazil and Venezuela. It has a distinct caramel flavour and a fine grain. Piloncillo, the dark brown Mexican version, is sold in conical blocks. Masa flour, a type of corn flour, is available from The Essential Ingredient and Monterey Mexican Foods.


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

Sep 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.

×