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.

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.

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."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Middle Eastern fruit cakes with orange-blossom meringue


You'll need

325 gm softened butter 280 gm brown sugar 4 eggs Finely grated rind of 2 oranges Scraped seeds of 1 vanilla bean 335 gm (2¼ cups) plain flour ¼ tsp bicarbonate of soda 2 tsp ground ginger 1 tsp ground cinnamon ¼ tsp ground cloves 1.8 kg light fruit mixture 6 ripe apricots, coarsely chopped 100 ml golden rum, plus extra (see note) To serve: thinly shaved cedro (see note), glacé clementines cut into wedges and slivered pistachios   Orange-blossom meringue 200 gm caster sugar eggwhites 200 gm softened butter, coarsely chopped 2 tsp orange-blossom water, or to taste

Method

  • 01
  • Preheat oven to 150C. Beat butter and sugar in an electric mixer until light and fluffy (10-12 minutes), add eggs one at a time, beating well after each addition and scraping down sides of bowl, then add orange rind and vanilla seeds and beat to combine. Sieve in dry ingredients and ½ tsp sea salt, beat to just combine, then transfer to a large bowl and stir in light fruit mixture and apricots to combine. Divide among six 9cm-square cake tins, buttered and lined with baking paper, filling to 1cm below rim (there may be a little mixture left over). Cover tops tightly with a double layer of baking paper and tie with kitchen string, then cover with foil and bake until an inserted skewer withdraws clean (1-1½ hours). Stand in tins for 10 minutes then turn out and drizzle with rum. When completely cool, cakes can be wrapped in foil and stored in an airtight container for up to 3 months (see note).
  • 02
  • For orange-blossom meringue, stir sugar and 180ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until syrup reaches 116C on a sugar thermometer (8-10 minutes). Meanwhile, whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form (2-3 minutes), then, whisking continuously, gradually add sugar syrup and whisk on high speed until bowl is just warm to touch. Gradually add butter, whisking to combine before adding more, then beat until well combined (4-5 minutes; if mixture curdles, keep whisking until mixture comes back together). Add orange-blossom water and whisk to combine. Spoon meringue over tops of cakes and stand until set. Serve topped with cedro, clementine and pistachios.

Note Cedro is the fruit of the citron tree. Glacé cedro is available from select delicatessens, Simon Johnson and David Jones food halls. If it's unavailable, substitute candied orange peel or candied lemon peel. If you plan to make the cakes well in advance, you'll need to "feed" them with rum to keep them moist. Once a week, unwrap cakes and drizzle each with a tablespoon of rum, then re-wrap. Ice them just before serving.


At A Glance

  • Serves 6 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 6 people

Featured in

Dec 2012

You might also like...

New Christmas recipes

recipes

Scottish Eggnog

Christmas mains, sides and drinks

recipes

Seafood paella with alioli

Caponata tartlets

recipes

Christmas roasts

Christmas fruit ice-cream

recipes

Panettone

Miso-cured beef with sesame rice and pickled ginger

recipes

Christmas in July recipes

Spiced nuts

recipes

conversion tool

 
get the latest news

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

×