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.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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.

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.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

Fougasse


"Entertaining is about breaking bread together, sharing, as opposed to having sliced bread," says Ross Lusted. "It's tactile; you want to touch it."

You'll need

250 gm organic strong bread flour, sieved 250 gm organic spelt flour, sieved 10 gm (2 tsp) fresh yeast (see note) 2 tsp fine sea salt 350 ml bottled spring water (see note) 1½ tbsp olive oil 1 tbsp semolina 2 tbsp dried Greek oregano (see note)

Method

  • 01
  • Combine flours in a mixing bowl. Place yeast and 100gm of combined flours in a separate small bowl and rub with fingertips to combine. Add to remaining flour. Dissolve salt in water, add to flour mixture and mix with a scraper until a dough forms. Transfer to a work surface (do not flour surface). Work dough by lifting and slapping it down on the surface to aerate (5 minutes; do not add any flour here). Place dough on a lightly floured surface and fold dough edges in a few times, then turn over to form a ball with folds underneath. Place in a bowl, cover with a tea towel and set aside until doubled in size (1-2 hours).
  • 02
  • Carefully remove dough from bowl with a scraper so as not to tear dough. Transfer to a lightly floured surface and flatten to a square. Fold one edge into centre, repeat with opposite edge, press to form a rough 30cm x 10cm rectangle and turn over so folds are underneath. Lightly flour dough and cut into 8 triangles. Place on 2 oven trays lined with baking paper, then cut incisions in each with a plastic scraper dipped in flour to form a leaf pattern (see photo above). Set aside to rest for 10 minutes.
  • 03
  • Preheat oven to 230C. Drizzle dough with olive oil, dust with semolina and oregano, spray lightly with water and bake in batches until dark golden (15-25 minutes). Cool on a wire rack and serve with pickled vegetables.

Note Fresh yeast is available from health-food shops and bakeries. Ross Lusted recommends using spring water in this recipe because the chlorine in tap water retards the activity of the yeast. Greek oregano, also known as rigani, is more aromatic than the dried oregano sold in supermarkets. It's available in dried bunches from Greek delicatessens.


At A Glance

  • Serves 8 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 8 people

Featured in

Nov 2012

You might also like...

French recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

Charcuterie recipes

recipes

Crepes with honeyed oranges

French beef recipes

recipes

Pain perdu with pan-fried figs and spiced cream

A culinary Tour de France

recipes

Tuna and artichoke salad nicoise

Brioche recipes

recipes

Raisin pain au lait with honey quince and creme fraiche

Raclette with smoked bacon and fine herb salad

recipes

Peach and rosemary tarte Tatin with runny cream

conversion tool

 
get the latest news

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

×