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.

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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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.

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.

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Salt cod pintxos with romesco


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

You'll need

20 gm sea salt flakes 1 garlic clove, finely chopped 2 tsp thyme, finely chopped Finely grated rind of 1 lemon 200 gm blue-eye trevalla, cut into 5cm chunks 300 gm sebago potatoes, coarsely chopped 1½ tbsp olive oil, plus extra for shallow-frying 1 small onion, finely diced 2 garlic cloves, finely chopped 350 ml milk 2 tbsp each finely chopped flat-leaf parsley and oregano, plus extra leaves to serve 1 tsp smoked paprika Finely grated rind and juice of 1½ lemons 1 eggwhite, whisked to firm peaks 1 baguette, thinly sliced For drizzling: sherry vinegar and extra-virgin olive oil   Romesco 1 vine-ripened tomato, quartered 1 red capsicum, quartered 1 garlic head, halved 2 tbsp olive oil 25 gm crustless sourdough bread, coarsely torn 20 gm roasted hazelnuts 1½ tbsp Sherry vinegar, or to taste 1 tbsp lemon juice, or to taste ½ tsp sweet paprika

Method

  • 01
  • Combine salt, garlic, thyme and lemon rind in a non-reactive container, add fish, stir to coat well. Refrigerate to cure (12 hours).
  • 02
  • For romesco, preheat oven to 200C, drizzle tomato, capsicum and garlic with 1 tbsp oil on an oven tray, season and roast until tender (25-30 minutes). When cool enough to handle, squeeze garlic from skins (discard skins), then transfer garlic, tomato, capsicum and any pan juices to a food processor. Add bread, hazelnuts, vinegar, lemon juice and paprika, and process until smooth (1-2 minutes). With motor running, slowly add remaining oil and process until emulsified. Season to taste and refrigerate for flavours to develop (1-2 hours).
  • 03
  • Bring potato and enough cold water to cover generously to the boil in a saucepan, cook until tender (10-12 minutes), drain and mash with a fork. Meanwhile, heat olive oil in a small saucepan, add onion and garlic, stir occasionally until tender (4-5 minutes), then add to potato. Rinse fish under cold running water, bring to the simmer in a small saucepan with milk and poach until just cooked through (2-3 minutes). Drain, coarsely flake and add to potato mixture with herbs, paprika, lemon juice and rind. Fold through whisked eggwhite, season to taste and set aside.
  • 04
  • Heat 3cm oil in a large deep frying pan over medium-high heat. Add tablespoonfuls of potato mixture to oil in batches and shallow-fry, turning occasionally, until golden (2-3 minutes; be careful, hot oil will spit). Drain on absorbent paper and keep warm.
  • 05
  • To serve, drizzle baguette slices with a couple of drops each of sherry vinegar and extra-virgin olive oil, spread with romesco and top with a fritter. Skewer with a toothpick and serve warm scattered with extra herbs.

At A Glance

  • Serves 8 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 8 people

Featured in

Jan 2013

You might also like...

Steamed black mussels with tomato sofrito and chorizo

recipes

Seafood paella with alioli

Ensaimada

recipes

Membrillo and aged Manchego

Chorizo, broad beans and Manchego

recipes

Zucchini pa amb tomaquet

Grilled chorizo with black bean and avocado salad

recipes

conversion tool

 
get the latest news

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

×