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.

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.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

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."

Fregola and roast tomato salad with barbecued lamb shoulder


You'll need

10 thyme sprigs 6 anchovy fillets 5 garlic cloves, coarsely chopped ½ cup (loosely packed) oregano, plus extra to serve 160 ml olive oil 120 ml red wine vinegar 1 boneless lamb shoulder (about 1.4kg) 1 kg (about 4 punnets) truss cherry tomatoes 300 gm fregola (see note)

Method

  • 01
  • Pound thyme, anchovies, garlic and half the oregano in a mortar and pestle until a paste forms, then add 100ml oil and 60ml vinegar and stir to combine. Massage paste into lamb, place lamb in a non-reactive container and refrigerate to marinate (at least 6 hours-overnight).
  • 02
  • Heat a char-grill pan (or coal barbecue) over low-medium heat and grill lamb, turning occasionally, until tender and cooked through (40-45 minutes). Set aside to rest (20 minutes).
  • 03
  • Meanwhile, preheat oven to 200C. Place tomatoes in an oven dish, drizzle with 60ml olive oil and 60ml vinegar and roast until blistered and golden (20-25 minutes). Set aside to cool slightly.
  • 04
  • Cook fregola in boiling salted water until tender (12-14 minutes). Drain well, then spread on an oven tray to cool and dry slightly. Transfer to a large bowl, add tomatoes and their pan juices and remaining oregano, season to taste and toss to combine. Scatter with oregano and serve with lamb.
Note Fregola is a small Sardinian semolina pasta available from select delicatessens and grocers. If it’s unavailable, substitute another small pasta.

This recipe is from the March 2013 issue of Australian Gourmet Traveller.

Unlike most salads, this one gets better with age. Make it ahead for a picnic, reserving the oregano to toss through just before serving. Skip the lamb and add a couple of handfuls of rocket and some dollops of ricotta for a great vegetarian option. You’ll need to begin this recipe a day ahead to marinate the lamb.

At A Glance

  • Serves 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 8 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.

×