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.

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.

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.

The most popular spring recipes of 2016

From fast stir-fries to decadent chocolate desserts, take inspiration from spring's most popular salads, roasts and more in 2016.

Barbecued turkey with corn and jicama salad


Keep an eye out for smaller-sized tortillas - they're perfect for snacks. You can start this recipe a day ahead to marinate the turkey.

You'll need

1½ tbsp each cumin seeds and coriander seeds 3 garlic cloves, coarsely chopped 1 cup (loosely packed) coriander, coarsely chopped ½ cup (loosely packed) oregano, plus extra leaves to serve Finely grated rind of 1 lime and juice of 2, plus wedges to serve 2 tbsp olive oil 1 turkey breast (about 1kg), skin on 3 avocados, coarsely chopped 20 white corn tortillas   Smoked chilli salt 2 dried chipotle chillies (see note) 60 gm (½ cup) sea salt flakes   Corn and jicama salad 3 corn cobs 1 jicama, thinly sliced into matchsticks (see note) 1 cup (loosely packed) coriander 1 cup (loosely packed) purslane (see note) 2 tbsp olive oil Juice of 1 lime

Method

  • 01
  • Dry-roast cumin and coriander seeds until fragrant (30 seconds). Transfer to a mortar and pestle and grind coarsely. Add garlic, coriander, oregano and lime rind and pound to a paste. Add half the juice and the oil and season to taste. Place turkey in a non-reactive container, pour marinade over and massage into meat, then cover and refrigerate for flavours to develop (4 hours or overnight). Preheat oven to 180C. Heat a large char-grill or barbecue to medium heat, add turkey skin-side down and cook, turning once, until golden (3-4 minutes each side). Transfer to a tray lined with baking paper and roast until cooked through (16-20 minutes). Cover with foil and set aside to rest (10 minutes).
  • 02
  • Meanwhile, for smoked chilli salt, coarsely grind ingredients in a mortar and pestle. Set aside.
  • 03
  • For corn and jicama salad, peel back corn husks, discard silk then pull husks back over and soak cobs in cold water for 15 minutes. Heat a grill pan or barbecue to medium heat and cook corn, turning occasionally, until golden and charred (10-12 minutes). Set aside to cool slightly, then use a small sharp knife to remove kernels and combine in a large bowl with remaining ingredients. Season to taste and toss to combine.
  • 04
  • Combine avocado and remaining lime juice in bowl, crush coarsely with a fork, season to taste, cover and set aside until required.
  • 05
  • Grill tortillas, turning once, until golden (30 seconds), place on a plate then wrap in a tea towel. Serve with thinly sliced turkey, smoked chilli salt, and corn and jicama salad, with lime wedges for squeezing, and scattered with avocado and extra oregano, if desired.

Note Chipotle chillies are available from select grocers and Herbie's Spices online. Jicama, or yam bean, is available from select grocers. If unavailable you can use kohlrabi instead. Purslane is available from select grocers; baby spinach and sunflower sprouts are good substitutes.


At A Glance

  • Serves 10 - 12 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 - 12 people

Featured in

Dec 2013

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×