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.

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.

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Sumac-roasted chicken with pea tabbouleh and hummus


You'll need

1 chicken (about 1.8kg) For drizzling: olive oil 1 tsp sumac 1 tsp dried mint Finely grated rind of 1 lemon 1 lemon, quartered 1 garlic head, halved   Pea hummus 300 gm podded peas (about 660gm unpodded) 1 garlic clove, finely chopped 120 gm hulled tahini 50 ml extra-virgin olive oil Juice of 1½ lemons, or to taste   Pea tabbouleh 120 gm coarse burghul 400 gm podded peas (about 880gm unpodded) 200 gm podded broad beans (about 400gm unpodded) 1 cup (loosely packed) each mint, flat-leaf parsley and coriander, coarsely chopped ½ small Spanish onion, finely diced Juice of 2 lemons 1 garlic clove, finely chopped 2 tsp ground sumac 80 ml (1/3 cup) extra-virgin olive oil

Method

  • 01
  • Preheat oven to 200C. Rinse chicken, pat dry and place on a baking tray. Drizzle with oil, scatter with sumac, mint and lemon rind and season to taste. Stuff with lemon quarters and garlic and roast, basting occasionally, until chicken is golden and juices run clear when thigh is pierced (50 minutes-1 hour).
  • 02
  • For pea hummus, blanch peas until just tender (4-5 minutes), drain, refresh and drain well. Process in a food processor with remaining ingredients, season generously and refrigerate until required.
  • 03
  • For pea tabbouleh, soak burghul in a bowl of hot water until tender (4-5 minutes), then drain. Blanch peas until just tender (3-4 minutes), drain, refresh and drain again. Blanch broad beans until just tender (2-3 minutes), drain, refresh, drain and peel. Combine burghul, peas, broad beans and herbs in a large bowl and refrigerate until required. Combine onion, lemon juice, garlic and sumac in a small bowl, stand until onion turns pink (1-2 minutes), add oil and season to taste. Just before serving add dressing to pea mixture and toss lightly. Serve chicken hot with pea tabbouleh and hummus.
This recipe is from the October 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Fragrant, fat white viognier.

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×