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."

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Vegetarian canape recipes

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

Fried chicken and coleslaw rolls


You'll need

70 gm fine sea salt 8 chicken thigh fillets For deep-frying: vegetable oil 500 ml (2 cups) buttermilk 300 ml milk 4 eggwhites 350 gm plain flour 50 gm rice flour 2 tsp each onion powder and sweet paprika 1 tsp each finely ground white pepper, garlic powder, finely ground dried thyme and dried oregano ½ tsp cayenne pepper   Coleslaw with buttermilk dressing 400 gm white cabbage (about ½), diced 2-4 golden shallots, to taste, finely chopped 100 ml buttermilk 100 gm (⅓ cup) good-quality mayonnaise Juice of ½ lemon Large pinch of caster sugar ¼ cup (about 1 bunch) chopped chives ½ cup each torn flat-leaf parsley and dill   Soft pull-apart rolls 185 ml milk, plus extra for brushing 30 gm butter 450 gm plain flour, plus extra for dusting 15 gm caster sugar 10 gm (about 1½ sachets) dried yeast 1½ tbsp olive oil, plus extra for greasing

Method

  • 01
  • Bring salt and 2 litres water to the simmer in a large saucepan over high heat, stirring to dissolve. Cool completely, add chicken and refrigerate to brine (overnight).
  • 02
  • For coleslaw with buttermilk dressing, combine ingredients (except herbs) in a non-reactive container, season to taste and refrigerate for flavours to develop (overnight). Add herbs just before serving.
  • 03
  • For soft pull-apart rolls, combine milk and butter in a saucepan over low heat and stir occasionally until melted (5 minutes). Remove from heat, add 135ml water and set aside to cool to lukewarm. Combine remaining ingredients with a large pinch of salt in a bowl. Add milk mixture and mix until smooth, then turn out onto a lightly floured surface and knead until smooth, adding more flour as necessary to form a very soft dough. Transfer to an oiled bowl, cover with a damp tea towel and set aside until doubled in size (40 minutes). Knock back dough, knead until smooth, divide into eight and roll into balls. Place in a lightly oiled 22cm-diameter cake tin, leaving space between each to expand, cover with a damp tea towel and set aside until doubled in size (30-40 minutes). Preheat oven to 180C. Brush rolls with milk, dust with flour, then transfer to oven and bake, rotating tin occasionally, until cooked through and golden (20-30 minutes). Remove from oven and stand for 5 minutes, then remove from tin and cool completely on a wire rack.
  • 04
  • Bring a large saucepan of water to the boil over medium-high heat, drain chicken, add to boiling water and cook until just cooked through (8-10 minutes). Drain and set aside.
  • 05
  • Heat oil in a large saucepan to 180C. Combine buttermilk and milk in a bowl. Whisk eggwhite to soft peaks in a separate bowl, then fold through milk mixture. Combine flours, onion powder, spices, garlic powder and herbs in a separate bowl. Dip chicken in milk mixture, dust with flour mixture, then repeat. Deep-fry in batches, turning occasionally, until golden and hot (5-7 minutes; be careful as hot oil will spit). Drain on absorbent paper. Stuff chicken and coleslaw with buttermilk dressing into soft pull-apart rolls and serve.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.

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

Drink Suggestion

Aussie chardonnay.

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

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

×