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.

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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.

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."

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.

Grilled John Dory with zucchini and frisée salad


"There's nothing better than a whole fish cooked over coals. I especially love John Dory, and rubbing it with chermoula and marinating it overnight adds great flavour."

You'll need to begin this recipe a day ahead.

You'll need

1 John Dory (about 1.5kg), head removed, fins and tail trimmed For drizzling: olive oil To serve: lemon cheeks   Chermoula 1½ tbsp coriander seeds ¾ cup (firmly packed) each mint, coriander and flat-leaf parsley, finely chopped Finely grated rind of 1 orange and 1 lemon 2 garlic cloves, finely chopped   Zucchini and frisée salad ¼ each radicchio head and witlof, leaves separated ¼ frisée, leaves separated 1 green zucchini, thinly sliced on a mandolin 1 tbsp coarsely chopped chives 30 ml extra-virgin olive oil 2 tsp lemon juice, or to taste ¼ tsp Dijon mustard

Method

  • 01
  • For chermoula, dry-roast coriander seeds until fragrant (1 minute), then finely grind in a mortar and pestle. Combine in a bowl with remaining ingredients, season to taste and set aside.
  • 02
  • Slash fish diagonally twice on each side, cutting to the bone. Rub chermoula into fish, massaging in well, place on a tray, cover and refrigerate to marinate (24 hours).
  • 03
  • Preheat a barbecue or char-grill pan to medium-high heat. Drizzle fish with a little oil and barbecue, turning once, until just cooked through (10-15 minutes each side).
  • 04
  • Meanwhile, for zucchini and frisée salad, cut radicchio and witlof into thin strips and combine in a bowl with frisée, zucchini and chives. Whisk oil, juice and mustard in a separate bowl to combine, season to taste, drizzle over salad and toss to combine.
  • 05
  • Serve fish with zucchini and frisée salad and lemon cheeks.

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

Drink Suggestion

2011 Helm Classic Dry Riesling, Canberra District, NSW.

Featured in

Jan 2012

You might also like...

Fast seafood recipes

recipes

Kingfish and scallop ceviche with tomato oil

10 fish recipes for Good Friday

recipes

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

Cooking with wine

recipes

Indian-style prawn, turmeric and okra curry

Recipes with scallops

recipes

Sri Lankan snapper curry with basmati rice and yoghurt

Nine ways to dress oysters

recipes

Steamed flounder with shallot and chilli dressing

Fresh chilli recipes

recipes

Steamed black mussels with tomato sofrito and chorizo

Tuna and artichoke salad nicoise

recipes

conversion tool

 
get the latest news

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

×