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.

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.

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."

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.

Poached chicken and coconut salad with smoked quail’s eggs and Asian herbs


You'll need

1 chicken (about 1.1kg) 10 quail’s eggs, at room temperature 150 gm hickory woodchips 425 ml coconut milk 50 gm soft light palm sugar 45 ml fish sauce 25 ml coconut vinegar (see note) 25 ml lime juice 150 gm (1 cup) shaved fresh coconut 160 gm (2 cups) bean sprouts, trimmed 2 long red chillies, thinly sliced 2 red shallots, thinly sliced 1 cup each (loosely packed) Thai basil, Vietnamese mint and coriander 35 gm (¼ cup) peanuts, coarsely chopped ¼ cup fried shallots To serve: thinly sliced kaffir lime leaves   Master stock 3 litres (12 cups) chicken stock 300 ml Shaoxing wine 150 gm yellow rock sugar (see note) 150 ml light soy sauce 75 ml dark soy sauce 6 garlic cloves, thinly sliced 6 star anise 4 spring onions, coarsely chopped 3 pieces dried mandarin peel (see note) 3 pieces cassia bark 2 cm piece of ginger, thinly sliced

Method

  • 01
  • For master stock, simmer ingredients in a large saucepan over medium heat for 30 minutes to combine flavours. Set aside to infuse (30 minutes), strain (discard solids) and bring to the simmer in a large saucepan or small stockpot over medium heat.
  • 02
  • Add chicken to master stock, weight with a small plate, reduce heat to low and simmer for 20 minutes. Remove from heat and cool chicken completely in master stock, then remove from stock (discard stock or reserve for another use), coarsely shred meat (discard skin, bones and sinew) and set aside.
  • 03
  • Meanwhile, cook quail’s eggs in a saucepan of simmering water for 2 minutes, refresh and peel. Double-line a wok with foil, place woodchips in wok and heat over medium-high heat until smoking (6-8 minutes). Place quail’s eggs on a wire rack small enough to fit in wok. Cover wok completely with foil to enclose and smoke eggs until light brown (6-8 minutes), then set aside. Halve eggs just before serving.
  • 04
  • Stir coconut milk, palm sugar and fish sauce in a saucepan over medium-high heat until sugar dissolves, bring to the boil, reduce heat to low-medium and simmer until reduced by two-thirds (20-25 minutes). Cool, add vinegar and lime juice, season to taste and set aside.
  • 05
  • Preheat oven to 180C. Scatter coconut on an oven tray and toast, stirring occasionally, until golden (10-12 minutes), then set aside to cool.
  • 06
  • Combine remaining ingredients (except lime leaves) in a large bowl with chicken and toasted coconut, drizzle with coconut milk dressing, toss to combine and serve scattered with smoked’s quail eggs and kaffir lime leaves.
Note Coconut vinegar, yellow rock sugar and dried mandarin peel are available from select Asian grocers.

This recipe is from the April 2013 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.

×