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.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

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.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Salted muscovado and hazelnut fudge


Using muscovado in this fudge recipe adds a depth of flavour you won't get with regular sugar. The dark muscovado in particular adds a complex molasses dimension.

You'll need

200 gm butter, coarsely chopped 40 gm hazelnuts, coarsely chopped 340 gm each light muscovado sugar and dark muscovado sugar (see note) 250 ml (1 cup) milk 120 gm sour cream Scraped seeds of 1 vanilla bean

Method

  • 01
  • Preheat oven to 180C. Melt 10gm butter and combine in a bowl with nuts and ½ tsp sea salt. Toss to combine, spread on an oven tray, roast until browned (4-5 minutes) and set aside to cool.
  • 02
  • Melt remaining butter in a large saucepan over low heat, add sugars, milk, sour cream, vanilla and 120ml water. Increase heat to high, stir until sugar dissolves, then cook without stirring, brushing down sides of pan occasionally with a wet pastry brush to remove sugar crystals, until mixture just reaches 140C on a sugar thermometer (12-15 minutes), or until a little mixture dropped into iced water forms a firm but malleable ball. Remove from heat, dip base of pan in cold water to cool, then, when base of pan is just cool enough to touch, add 1 tsp sea salt flakes and beat with a wooden spoon until thick and grainy (3-4 minutes). Quickly transfer to a lightly oiled 20cm-diameter cake tin lined on the base with baking paper and smooth top with a wet palette knife. Scatter with hazelnuts and extra sea salt and stand at room temperature until cool and set. Cut into wedges and serve.

Note Muscovado sugar, also known as Barbados sugar, is slightly stickier than regular brown sugar and comes in light and dark variations. Light muscovado sugar is similar to regular brown sugar in flavour, while dark muscovado has a distinctive, almost scorched, flavour, with a hint of bitterness.


At A Glance

  • Serves 12 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 12 people

Drink Suggestion

A smoky scented tea such as Earl Grey.

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.

×