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.

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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

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.

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.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

Baked cheese with rosemary and poppyseed crackers


If you're lucky enough to find a wheel of cheese in its wooden casing, carefully remove the cheese and any paper, then line the case with baking paper. Place the cheese back inside and bake.

You'll need

1 round white-rind cheese (about 400gm), such as Camembert or Brie 60 ml chardonnay 1 garlic clove, thinly sliced 5 small rosemary sprigs   Poppyseed crackers 200 gm (1 1/3 cups) plain flour, sieved 50 gm (1/3 cup) wholemeal flour, sieved 1 tsp baking powder 30 ml extra-virgin olive oil, plus extra for brushing 2 tbsp poppyseeds

Method

  • 01
  • For poppyseed crackers, combine flours and baking powder in a bowl with 1 tsp fine sea salt. Mix in olive oil and 120ml water, and bring together with your hands. Knead lightly to form a smooth dough, pat into a disc, wrap in plastic wrap and refrigerate to rest (1 hour). Preheat oven to 220C. Divide dough into 2 pieces and roll out each on a floured work surface to 2mm thick. Cut into rough 3cm-width triangles and transfer to trays lined with baking paper. Brush with olive oil, season to taste, scatter with poppyseeds and bake in batches until golden and crisp (6-7 minutes). Transfer to a wire rack and cool.
  • 02
  • Reduce oven to 200C. If your cheese has no case, place it in a baking dish or large ramekin that it fits snugly. Place on a tray lined with baking paper, pierce top of cheese 5 times with a small sharp knife, stud each hole with a slice of garlic and a sprig of rosemary, drizzle with wine, and bake until the cheese is slightly golden and very soft (10-12 minutes, depending on the type of cheese). Cool slightly and serve with poppyseed crackers.

At A Glance

  • Serves 6 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 people

Featured in

Sep 2013

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×