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.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Taming the Wilderness

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

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.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

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.

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.

Chicken, cabbage and bread soup


You'll need

2 litres (8 cups) chicken stock (see note) 2 chicken breasts, bone in, skin on (520gm) 2 tbsp olive oil 110 gm flat mild pancetta 2 small onions, diced 3 garlic cloves, finely chopped 500 gm Savoy cabbage (about ½), ribs discarded, leaves coarsely chopped 300 gm sourdough bread, sliced 140 gm coarsely grated Gruyère

Method

  • 01
  • Bring chicken stock to the boil in a saucepan over high heat, season to taste, add chicken, return to the boil, reduce heat to low, simmer for 5 minutes. Remove from heat, stand in liquid until cooked through and cooled (1 hour). Remove chicken, shred meat (discard bones), reserve stock and meat separately.
  • 02
  • Preheat oven to 180C. Heat oil in a large saucepan over medium-high heat, add pancetta and stir occasionally until golden (3-5 minutes). Add onion, stir occasionally until tender (10-15 minutes), add garlic, stir to combine, then add cabbage and reserved stock and meat. Bring to the boil, reduce heat to medium, cook until cabbage is tender (10-15 minutes) and season to taste.
  • 03
  • Transfer half the cabbage soup to a 3-litre ovenproof dish. Arrange half the bread slices over and scatter with half the Gruyère, then repeat with remaining soup (reserve a little liquid to pour over bread), bread and Gruyère. Pour reserved liquid over and gently press bread into soup to absorb stock. Bake until golden and bubbly (40-50 minutes). Serve hot.
Note For this recipe and others for chicken soup, buy good-quality chicken stock or make your own: see step 1 of our tortellini in brodo recipe.

This recipe is from the August 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

Dry Sherry or vin jaune.

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.

×