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.

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.

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."

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.

“The snake” (m’hanncha)


"'The snake' is one of the best desserts in Moroccan confectionery, a treat not to be missed," writes Paula Wolfert. "It is served most often after a special dinner, with a glass of mint tea. The cake is prepared in the form of a coiled snake, and guests are invited to break off pieces the size they desire. Some cooks have taken to remaking the dish by dividing the almond paste and paper-thin pastry into individual servings. I like it in a snake form and have opted to present it that way here. The cake will keep for several days in an airtight tin stored in a cool place. You can decorate the top with chopped blanched almonds or dust with icing sugar and lines of cinnamon. The almond paste improves in flavour if made a few days in advance. The almonds are best ground when soft. Moroccan cooks boil them, then soak them in hot water for at least an hour before peeling in order to obtain the proper softness. I soften them by blanching them in a bowl of water set in the microwave for several minutes." In The Food of Morocco, Paula Wolfert gives instructions for making warqa, "the most prestigious pastry in Moroccan cuisine," and offers it as a traditional alternative to the fillo pastry used in this recipe.

You'll need

450 gm natural almonds 2 small pieces gum arabic (see note) 2 tbsp caster sugar 105 gm icing sugar 30 gm clarified butter, softened 2 tbsp rosewater or orange-flower water, or to taste 8 fillo pastry sheets 55 gm clarified butter, melted ½ tsp ground Ceylon cinnamon, plus extra for dusting 1 egg yolk, lightly beaten 65 gm blanched almonds, chopped (optional) For dusting: icing sugar (optional)

Method

  • 01
  • To make the almond paste, blanch the almonds (see recipe introduction above), then peel them. Grind the gum arabic with 1 tsp of the caster sugar to a powder in a mortar or blender. Dump into a bowl. Working in batches, grind the almonds with small amounts of the remaining caster sugar in the blender until fine. Dump into the bowl with the gum arabic and icing sugar, and mix well. Add the soft butter and fragrant water and mix well. Cover and chill.
  • 02
  • Divide the chilled almond paste into eight balls. Divide each one in half and roll each ball into a 15cm-long pencil-thin cylinder.
  • 03
  • Preheat the oven to 190C. Place a fillo sheet on a work surface and lightly brush it with melted butter. Place two of the cylinders of almond paste along the lower edge of the fillo sheet, about 3cm from the bottom, and roll it up tightly, tucking in the ends. Shape into a coil and place in the centre of a lightly buttered 25-30cm ring mould set on a baking sheet. Repeat with the remaining fillo leaves and cylinders of almond paste, extending the coil in the shape of a coiled snake, to fill the ring. With the palm of your hand, gently flatten the snake to fill the ring.
  • 04
  • Add ½ tsp ground cinnamon to the egg yolk. Lightly brush the top and in between the coils with the egg mixture. Bake for 15 minutes or until golden brown. Carefully invert, with the ring, onto another baking sheet. Scatter the chopped almonds on top, if using, and bake for 20-25 minutes. Carefully slide the pastry, with the ring, onto a wire rack and leave to cool.
  • 05
  • Serve warm or lightly reheated. If you didn’t use the chopped almonds, garnish the cake with a light dusting of icing sugar and a dribbling of ground cinnamon in straight lines to form a lattice pattern.

Note Gum arabic, also known as mastic, is a plant resin; it's available from Middle Eastern grocers and Greek delicatessens.

The Food of Morocco ($65, hbk) by Paula Wolfert is published by Bloomsbury. This recipe has been reproduced with minor GT style changes.


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

Featured in

Nov 2012

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.

×