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."

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.

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.

Calamari with sun-dried tomatoes and fennel pollen


You'll need

500 gm ripe cherry tomatoes (2 punnets), halved 4 green tomatoes, thickly sliced (see note) 2 small garlic cloves, thinly sliced 220 ml olive oil 1½ tbsp lemon thyme Zested rind of ½ a lemon, and 1 tbsp lemon juice 3 small southern calamari (about 900gm) 30 gm (¼ cup) young samphire (see note) 2 tbsp fresh fennel pollen (see note)

Method

  • 01
  • Toss tomatoes in a bowl with garlic, 1 tbsp oil, 1 tbsp thyme, and a good pinch of salt. Place on a metal tray and stand directly in the sun to dehydrate by 50% (about 7-8 hours; if the tomatoes still haven’t dried enough, bring inside overnight and return them to direct sunlight to continue dehydrating the following day). Transfer to a container, add lemon rind, remaining thyme and 180ml olive oil and refrigerate until required.
  • 02
  • Clean calamari, leaving wings attached, and rub with a cloth to remove skin. Thickly slice widthways, place in a bowl, add lemon juice and remaining oil, season to taste with salt, toss to combine and set aside.
  • 03
  • Heat a charcoal barbecue (or char-grill pan) to high heat, add calamari in batches and cook, turning occasionally, until charred and cooked through (1-2 minutes). Set aside to rest (1-2 minutes). Transfer to a plate, add drained sun-dried tomatoes, scatter with samphire and fennel pollen and serve.

Note If green tomatoes are unavailable, substitute 300gm mixed heirloom tomatoes, halve small tomatoes; thickly slice larger ones. Samphire is a succulent that grows near the coast; it's available from select greengrocers. If fresh fennel pollen is unavailable, substitute dried fennel pollen; it's available from Herbie's Spices.


"This is the best way to make use of excess tomatoes and the dry 40C summer days in Victoria," says Turner. "During the summer months, the wild fennel pollen is in abundance along the train tracks. We use it on everything from poached eggs to grilled pork." You'll need to begin this recipe a day ahead if you're going to sun-dry the tomatoes. A dehydrator (preheated to 65C; cook for 5 hours) or an oven (preheated to 70C or lowest setting; cook for 4-5 hours) will give you the same results. The Turners like to cook the calamari in a skillet over a campfire that's burning at high heat, but to cook them at home you'll a need barbecue or char-grill pan.


At A Glance

  • Serves 6 people
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

2011 Best’s “Concongella Blanc” Nursery Block Blend.

Featured in

Jan 2013

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×