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.

Shark Bay Wild Scampi Caviar

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

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."

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.

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.

Semolina custard in kataifi with wild figs and Turkish apricots


You'll need

250 gm butter, melted 375 gm kataifi pastry (see note) To serve: vanilla bean ice-cream   Semolina custard 800 ml milk Scraped seeds of ½ vanilla bean 6 egg yolks 4 eggs 110 gm (½ cup) caster sugar 100 gm fine semolina 30 gm butter, coarsely chopped   Wild figs and Turkish apricots in syrup 375 ml dessert wine, such as botrytis 230 gm caster sugar 1 tsp orange-blossom water 150 gm each semi-dried wild figs and small dried Turkish apricots (see note)

Method

  • 01
  • For semolina custard, bring milk and vanilla seeds to the boil in a saucepan over medium heat. Whisk yolks, eggs and sugar in a heatproof bowl until pale, add milk mixture, whisk to combine, then return to pan. Gradually whisk in semolina and butter, whisk continuously over medium heat until very thick (5-10 minutes), then divide among six 9cm-diameter ramekins lined with plastic wrap. Refrigerate until firm (2 hours). Turn out onto a tray lined with baking paper and refrigerate until required.
  • 02
  • For wild figs and Turkish apricots in syrup, combine wine and sugar in a saucepan over high heat, stirring to dissolve sugar. Bring to the boil, add orange-blossom water and fruit and simmer over low heat until fruit is plump (10-15 minutes). Keep warm.
  • 03
  • Preheat oven to 170C. Place butter in a bowl and dip kataifi in butter to coat thoroughly. Place six 11cm-diameter ring moulds on an oven tray lined with baking paper. Divide half the kataifi among moulds, top with semolina rounds, then finish with remaining kataifi, tucking in edges. Bake until bases are golden (10-15 minutes), then carefully turn over and bake until bases are golden (10-15 minutes). Serve warm with fruit in syrup, with a scoop of vanilla bean ice-cream.
Note Kataifi, a shredded pastry, is available from select delicatessens. Semi-dried wild figs and dried Turkish apricots are available from select delicatessens and Pariya.

This recipe is from the May 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 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 6 people

Drink Suggestion

Plush late-harvest viognier.

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.

×