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.

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."

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.

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.

Fennel and dill-crusted ocean trout with lemon potatoes


This would have to be the easiest way to cook flavour-filled fish. Using one large piece means it will be less likely to dry out.

You'll need

25 gm (¼ cup) fennel seeds 2 tbsp whole white peppercorns 1 tbsp dill seeds Finely grated rind and juice of 1½ lemons ¼ cup coarsely chopped flat-leaf parsley 60 ml (¼ cup) olive oil 1 side ocean trout (about 1.2kg), skin on, trimmed, pin-boned   Caraway and herb crème fraîche 1 tsp caraway seeds 250 gm crème fraîche Finely grated rind of 1 lemon and juice of ½ 1 tbsp each finely chopped dill and flat-leaf parsley   Lemon potatoes 1.2 kg small kipfler potatoes, scrubbed 1 lemon, cut into wedges ½ head garlic, broken into cloves 60 ml (¼ cup) extra-virgin olive oil

Method

  • 01
  • For caraway and herb crème fraîche, dry-roast caraway seeds until fragrant (30 seconds), transfer to a mortar and pestle and coarsely crush. Combine with remaining ingredients, season and refrigerate until required.
  • 02
  • For lemon potatoes, preheat oven to 180C. Combine ingredients in a bowl, season to taste, toss to combine and scatter over trays lined with baking paper. Roast, shaking occasionally, until golden (50-55 minutes). Coarsely crush with a fork and season to taste before serving.
  • 03
  • Crush fennel seeds, peppercorns and dill seeds in a mortar and pestle. Stir in rind, juice, parsley and half the olive oil, then set aside. Heat a char-grill over medium-high heat. Drizzle trout with remaining oil and season. Grill flesh-side down until charred (6-7 minutes). Turn over and repeat (5 minutes). Turn trout, flesh-side up, onto a baking tray lined with baking paper and pat on fennel crust. Increase oven to 200C. Roast until cooked to your liking (10 minutes for medium-rare). Serve with lemon potatoes, and caraway and herb crème fraîche.

At A Glance

  • Serves 4 - 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 4 - 6 people

Drink Suggestion

Young sauvignon blanc.

Featured in

Aug 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.

×