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.

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.

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.

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.

John Dory, nettles, cuttlefish, ink sauce


You'll need

3 small cuttlefish, cleaned, guts and heads reserved for ink sauce 3 John Dory fillets, skin on (about 300gm each) 100 ml olive oil To taste: lemon juice   Ink sauce 50 ml olive oil 2 onions, coarsely chopped 1 carrot, coarsely chopped 3 garlic cloves, bruised 250 ml dry white wine 1 litre (4 cups) chicken stock 2 thyme sprigs 1 tsp squid ink   Nettle purée 120 gm (4 cups firmly packed) trimmed stinging nettles 20 ml olive oil 3 golden shallots, thinly sliced 3 garlic cloves, thinly sliced 100 ml dry white wine 250 ml (1 cup) chicken stock

Method

  • 01
  • For ink sauce, heat oil in a wide saucepan, add onion and carrot and stir occasionally until starting to caramelise (10-15 minutes). Add garlic and cuttlefish trimmings and stir occasionally until vegetables are deep-brown and cuttlefish is golden (10-15 minutes). Add wine and simmer until reduced to about 50ml (4-5 minutes). Add stock and thyme, bring to the simmer, then skim any scum from surface. Add squid ink and simmer gently until well-flavoured and reduced to a coating consistency (1-1¼ hours). Strain through a fine sieve, season to taste and keep warm.
  • 02
  • For nettle purée, stand nettles in a large bowl of cold water so dirt sinks to the bottom (10 minutes), scoop leaves from water with a sieve and drain. Blanch leaves until tender (2 minutes), drain, refresh, then drain well on absorbent paper. Heat oil in a saucepan over medium heat, add shallot and garlic, stir occasionally until tender and translucent (5-10 minutes), add wine and reduce to 1 tbsp (5-10 minutes). Add stock, simmer until reduced by half (10-15 minutes), add nettles and simmer for 1 minute. Transfer to a food processor, blend until smooth, season to taste and keep warm.
  • 03
  • Blanch cuttlefish until tender (30 seconds), refresh, then drain on absorbent paper.
  • 04
  • Trim each fish fillet into two 3cm x 8cm rectangles and season skin with sea salt. Heat two frying pans over medium heat, add 50ml olive oil to each pan, and add half the fish, skin-side down, to each pan. Reduce heat to low, cook until skin is golden and crisp (2 minutes), remove pans from heat, turn fish and add a little lemon juice to each pan. Drain fish on absorbent paper.
  • 05
  • Place a spoonful of nettle purée on each plate, top with one fish finger. Toss blanched cuttlefish in a little lemon juice, divide among plates, dollop with ink sauce and serve.
This recipe is from the September 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

Equipo Navazos No 27 Fino.

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.

×