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.

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.

Miso-cured beef with sesame rice and pickled ginger


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

You'll need

125 gm white miso paste 80 ml (1/3 cup) mirin 30 gm caster sugar 500 gm piece of beef fillet 1 tbsp vegetable oil To serve: pickled ginger, thinly sliced spring onion and roasted sesame seeds   Sesame rice 400 gm sushi rice 90 ml brown rice vinegar 15 gm caster sugar 1½ tbsp roasted sesame seeds

Method

  • 01
  • For sesame rice, rinse rice in a coarse sieve under cold running water, stirring occasionally to remove excess starch, until water runs clear (5-10 minutes). Stand to dry slightly (15 minutes), then combine in a saucepan with 750ml water, cover and bring to the boil over medium heat. Reduce heat to low and cook, without uncovering, for 10 minutes. Remove from heat, remove lid, cover with a tea towel, replace lid and stand for 10 minutes, then spread on a non-reactive tray. Stir vinegar, sugar and 2 tsp sea salt in a small saucepan over low heat until sugar dissolves, then drizzle evenly over rice. Mix gently with a flat wooden spoon to combine, then mix in sesame seeds and press into a 20cm square cake tin lined with plastic wrap. Cover with a piece of baking paper, then with a piece of cardboard cut to fit inside tin. Weight with food cans and refrigerate overnight. Sesame rice will keep for 3 days.
  • 02
  • Combine miso, mirin and sugar in a small saucepan, and stir over medium heat until thickened and lightly caramelised (4-5 minutes). Cool completely, brush on beef fillet, wrap in plastic wrap and refrigerate to cure (2 hours).
  • 03
  • Heat oil in a large frying pan over medium-high heat and sear beef on all sides until browned (2-3 minutes). Wrap tightly in plastic wrap and refrigerate until completely chilled (3 hours-overnight). Beef will keep refrigerated for 3 days.
  • 04
  • To serve, cut sesame rice into squares. Thinly slice beef and arrange on rice with pickled ginger, spring onion and sesame seeds.

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

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.

×