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.

Leek and mascarpone dip with pepper wafers


You'll need

20 gm butter, coarsely chopped 2 leeks, thinly sliced ½ garlic clove, finely chopped Finely grated rind and juice of 2 lemons 60 ml dry white wine 500 gm mascarpone To serve: finely chopped chives   Pepper wafers 1¾ tsp dried yeast 350 gm bread flour 1½ tbsp olive oil, plus extra for drizzling 3 tsp freshly ground black pepper

Method

  • 01
  • Melt butter in a saucepan over medium-high heat, add leek, garlic and lemon rind and stir occasionally until tender (5-6 minutes). Add lemon juice and wine, simmer until liquid is completely reduced (2-3 minutes), then stir occasionally until leek is lightly caramelised (3-4 minutes). Set aside to cool, process in a food processor until finely chopped, season to taste, stir in mascarpone to just combine (don’t overmix or mixture may split) and refrigerate until required. Scatter with chives to serve. Makes 2 cups and will keep refrigerated in an airtight container for a week.
  • 02
  • For pepper wafers, stir yeast and 250ml lukewarm water in a large bowl to dissolve, then set aside in a warm place until foaming (4-5 minutes). Stir in flour, oil, pepper and 1 tsp sea salt, turn out onto a lightly floured surface and knead until smooth and elastic (4-5 minutes). Place in a lightly oiled bowl, turn to coat, cover with plastic wrap and set aside until doubled in size (30-40 minutes). Preheat oven to 200C. Knock back dough, divide into 8 pieces and roll out each on a lightly floured surface to a 2mm-thick oval shape. Place each on an oven tray lined with baking paper, prick with a fork, drizzle with extra oil and scatter with sea salt and pepper. Bake in batches, swapping trays halfway through, until light golden (8-10 minutes). Remove from trays, place straight on oven racks and bake until golden (2-3 minutes). Set aside to cool completely, then break into pieces. Wafers will keep in an airtight container for 5 days.

At A Glance

  • Serves 10 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 10 people

Featured in

Dec 2012

You might also like...

Vegetarian canape recipes

recipes

Oysters with wasabi nori and lime dressing

Caponata tartlets

recipes

Lardo, truffle honey and walnuts

White bean and olive crostini with salami and Pecorino Sardo

recipes

Devilled eggs with celery and coriander salt

Yoghurt baked in vine leaves with dill and parsley

recipes

Yellow split pea dip

conversion tool

 
get the latest news

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

×