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.

Shark Bay Wild Scampi Caviar

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

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.

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.

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.

Baguettes and épis de blé


Baguettes and épis de blé are both made from a simple dough, but épis de blé are shaped to resemble sheaves of wheat. A great baguette relies on good baker's flour (not to be confused with baker's mix or Italian bread flour, which is finer), while a long fermentation of the dough imparts flavour. Baking at a high temperature renders a nice crust, but it's essential to place ice cubes in the oven so the steam slows the process. Place the bread higher in the oven and keep the door closed while baking for the best result.

You'll need

1½ tsp dried yeast 450 gm (3 cups) baker’s flour (see note) 1 tsp fine salt

Method

  • 01
  • Whisk yeast and 200ml lukewarm water in a jug to dissolve yeast, then set aside until it starts to foam (5-10 minutes).
  • 02
  • Combine flour and salt in a large bowl, add yeast mixture and another 130ml water, and mix with a fork until dough just comes together, ensuring all the flour is incorporated (you may need to use your fingertips). It should still be quite sticky. Cover and set aside in a warm place until dough increass 2½ times in volume (1½-2 hours). Knock back dough and prove again (1 hour).
  • 03
  • Preheat oven to 240C. Turn dough onto a lightly floured bench and divide into 3 pieces. Roll each piece into a 30cm-long log shape, rolling from the centre outwards and tapering the ends. Transfer to a heavy baking tray lined with baking paper, cover with a tea towel and rest in a warm place until doubled in size.
  • 04
  • Dust loaves with flour then, using a razor blade or scalpel, slash diagonally at regular intervals along the length of the loaf for baguettes. For épis de blé, use scissors to make 3-4 angular cuts three-quarters of the way into the centre along each side at alternate intervals, then, while the dough is still on the scissors, pull each cut section to the side at opposite angles to create “ears”. Place tray on top shelf of oven, place a tray containing a few ice cubes at the base of the oven and bake until a golden crust forms (12-18 minutes). Remove from oven, cool and serve the same day.

Note This recipe makes 3 x 30cm loaves. Look for a strong wheat baker's flour, sold in 5kg bags at select supermarkets. It's not to be confused with bread mix, which contains additives.


At A Glance

  • Serves 6 - 8 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 - 8 people

Featured in

Oct 2013

You might also like...

Kourabiedes

recipes

Little almond crostate with roast pears

Strawberry recipes

recipes

Rhubarb and raspberry crostata

A-Class Cookies

recipes

Chestnut cakes with raisins, pine nuts and honey

Honey recipes

recipes

Apple and mascarpone torta

Christmas ham recipes

recipes

Chocolate and hazelnut zuccotto

Winter tart recipes

recipes

Olive oil and vin santo torta with candied oranges

Six excellent sweet bun recipes

recipes

conversion tool

 
get the latest news

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

×