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.

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.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

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.

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."

Goulash


You'll need

1 tsp cumin seeds 50 ml olive oil 1.5 kg lean oyster blade steak, fat trimmed, cut into 4-5cm pieces 2 onions, thinly sliced 4 garlic cloves, thinly sliced 500 ml red wine 400 gm canned whole tomatoes 1 tbsp red wine vinegar ½ tsp sweet paprika 6 thyme sprigs To serve: soft polenta   Gremolata 1 cup finely chopped flat-leaf parsley 1 garlic clove, finely chopped Finely grated rind of 1 lemon

Method

  • 01
  • Preheat oven to 170C. Dry-roast cumin seeds until fragrant (2-3 minutes), coarsely grind in a mortar and pestle and set aside.
  • 02
  • Heat a large non-stick frying pan over high heat, add 2 tsp oil and half the beef and cook, turning once, until golden (2-4 minutes). Transfer to a casserole and repeat with another 2 tsp oil and remaining beef. Add remaining 2 tsp oil to pan, then add onion and stir occasionally over medium-high heat until golden (10-15 minutes). Add garlic and stir for 20 seconds, then add wine, tomato, vinegar, paprika, thyme and cumin, season to taste and bring to the simmer, stirring to deglaze pan. Transfer to casserole, then bring to the simmer over high heat, cover and braise in oven until beef is very tender (1½-2 hours).
  • 03
  • Meanwhile, for gremolata, combine ingredients in a bowl and refrigerate until required.
  • 04
  • Scatter goulash with gremolata and serve hot with soft polenta.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

The adjoining regions of Friuli and Venezia-Giulia border Austria and Slovenia, which goes a long way to explaining why the name of this dish sounds more like something you'd encounter in Mittel-Europe than at your local trattoria. Polenta is a staple in this part of Italy, but pasta also makes an admirable partner for this goulash.

At A Glance

  • Serves 4 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 4 people

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

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

×