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.

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."

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.

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.

Shark Bay Wild Scampi Caviar

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

Lime and mascarpone tart with Anzac biscuit base


You'll need

500 gm cream cheese, softened 320 gm mascarpone Finely grated rind and juice of 2 limes, plus extra rind (optional) to serve 2 eggs 100 gm raw caster sugar   Lime jelly 440 gm (2 cups) caster sugar 140 ml strained lime juice (about 3½ limes) 1 cup (firmly packed) mint 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes   Anzac biscuit base 100 gm (2/3 cup) plain flour 90 gm brown sugar 60 gm (2/3 cup) rolled oats 50 gm dessicated coconut or coconut flakes 80 gm salted butter, coarsely chopped 20 gm golden syrup 2/3 tsp bicarbonate of soda

Method

  • 01
  • For lime jelly, stir sugar and 300ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and set aside to cool. Stir in lime juice and set aside. Blanch mint until just wilted (10 seconds), refresh, squeeze out any excess liquid, transfer to a food processor, add 200ml lime syrup and process until puréed. Add remaining lime syrup, stir to combine and strain through a muslin-lined sieve into a 1 litre container. Transfer 250ml syrup back into saucepan and warm over low heat. Squeeze excess water from gelatine, add to pan, stir to dissolve, then return mixture to container with cooled syrup and stir to combine. Refrigerate until set (3-4 hours). Dip container quickly in hot water, then pull jelly away from sides of container with your fingers and turn onto a tray. Cut into 2cm cubes with a hot knife and refrigerate until required.
  • 02
  • For Anzac biscuit base, preheat oven to 180C. Combine flour, sugar, oats and coconut in a bowl with 1 tsp sea salt. Melt butter in a small saucepan over medium heat, stir in golden syrup, then bicarbonate of soda (mixture will foam). Add to dry ingredients, stir to combine and press into a buttered 21cm square tin with a loose base lined with baking paper (see note). Bake until golden and crisp (10-15 minutes) and set aside.
  • 03
  • Reduce oven to 150C. Process cream cheese, mascarpone, lime rind and juice in a food processor until very smooth, add eggs and sugar and process to combine. Spoon over Anzac biscuit base, smooth top and bake until golden around edges and set with a slight wobble in the centre (50 minutes-1 hour). Cool to room temperature, then refrigerate until completely chilled (overnight). Serve cheesecake topped with lime jelly and scattered with extra lime rind.
Note If you don’t have a square tin with a loose base, use a 22cm-diameter round springform tin instead.

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

At A Glance

  • Serves 10 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 10 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.

×