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.

Taming the Wilderness

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

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.

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.

Mushrooms and grains


You'll need

100 gm (½ cup) whole spelt (see note) 100 gm (½ cup) roasted buckwheat (see note) Juice and finely grated rind of 1 lemon 3 flat-leaf parsley sprigs, coarsely chopped 2 tbsp olive oil 1 golden shallot, finely chopped 1 garlic clove, finely chopped 50 gm shiitake mushrooms, thinly sliced 50 gm enoki mushrooms, trimmed   Ajo blanco 50 gm blanched almonds 100 gm crustless sourdough bread 125 ml (½ cup) milk 1 tbsp olive oil 1 garlic clove, finely chopped Juice and finely grated rind of ¼ lemon

Method

  • 01
  • Cook spelt in a saucepan of lightly salted boiling water over high heat until just tender (18 minutes), drain (reserve cooking water) and transfer to a bowl. Return cooking water to pan, add buckwheat and cook until just tender (10 minutes). Drain (discard cooking water), combine with spelt, season to taste, add lemon juice and rind, parsley and half the oil, then set aside and keep warm.
  • 02
  • For ajo blanco, preheat oven to 180C. Roast almonds on an oven tray until golden (6-8 minutes), then set aside to cool. Combine bread and milk in a bowl until bread is softened (2-3 minutes), transfer to a blender, add roast almonds, oil, garlic, lemon juice and rind, season to taste, blend until a smooth thick paste forms, adding extra milk if necessary, and set aside. Makes 250ml.
  • 03
  • Heat remaining oil in a frying pan over low-medium heat, add shallot and garlic, stir occasionally until softened (4-5 minutes). Increase heat to high, add shiitake, stir until just starting to soften (40 seconds), add enoki, stir until just warmed through (10 seconds), season to taste and remove from heat. Transfer grains to a platter, top with mushrooms, dollop with ajo blanco and serve warm or at room temperature.
Note Whole spelt and roasted buckwheat are available from select health-food shops and delicatessens.

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

“This dish has been a favourite in Bronte,” says Robertson. “Grant, our gardener, grows a lot of our mushrooms, so we get to try them straight from the garden. This dish also works really well with other mushroom varieties; if you can’t get your hands on shiitakes, the king brown, nameko and wood ear mushrooms also make interesting variations.”

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

William Downie Gippsland pinot noir.

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.

×