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.

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."

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

Iranian-style lamb shoulder with cranberry and pistachio spiced rice


The citrus notes from the sumac and dried limes beautifully complement the rich lamb. This is the perfect dish to share as a family feast.

You'll need

2 tbsp each cumin and coriander seeds 4 garlic cloves 2 tbsp ground sumac 1 tsp ground cayenne pepper ½ tsp each ground cinnamon, cardamom and allspice Finely grated rind and juice of 1 orange and 1 lemon 2 tbsp olive oil ½ cup each finely chopped mint and coriander 3 Spanish onions, cut into wedges 1 lamb shoulder (about 2.5kg), bone in 3 dried limes (see note) 300 ml chicken stock To serve: Greek-style yoghurt   Cranberry and pistachio spiced rice 300 gm basmati rice 30 gm butter, coarsely chopped 1 onion, finely chopped 1 tsp ground coriander ¾ tsp ground turmeric ¼ tsp ground chilli 50 gm dried cranberries 30 gm currants, soaked in hot water for 30 minutes, drained Pinch of saffron soaked in 150ml hot water 40 gm each toasted slivered almonds and pistachios ½ cup each coarsely torn coriander and mint

Method

  • 01
  • Preheat oven to 160C. Coarsely crush cumin and coriander seeds with a mortar and pestle. Add garlic and crush coarsely. Transfer to a bowl with sumac, cayenne, cinnamon, cardamom, allspice and rind. Stir in oil and herbs, season to taste, then set aside.
  • 02
  • Scatter onions over the base of a large roasting pan, drizzle with oil and season to taste. Place lamb on top of onions and pat spice mixture on lamb to form a crust. Arrange limes around lamb, then pour orange juice and stock in pan and cover with foil. Roast until very tender and falling from the bone (5-6 hours).
  • 03
  • For cranberry and pistachio spiced rice, soak rice in a large bowl of water for 30 minutes. Drain well, then par-cook in a saucepan of boiling salted water (10 minutes). Drain well, rinse under cold running water to refresh, drain well again and set aside. Heat butter in a casserole or wide saucepan over medium heat. Add onion and sauté until tender (7-8 minutes). Add coriander, turmeric and chilli, and stir until fragrant (30 seconds). Add half the rice, stir, then spread evenly in pan. Cook without stirring until a golden crust forms on base of pan (10 minutes). Scatter with cranberries and currants, and pile remaining rice in the centre of pan to form a mound (do not stir). Pour in saffron water, cover and cook for 16 minutes), then set aside without uncovering to steam (5 minutes). Garnish with nuts and herbs, and serve with warm lamb and Greek yoghurt.

Note Dried limes are also known as black limes and loomi. Herbie's Spices and Gewurzhaus are both great online resources for spices, particularly those that are more out of the ordinary.


At A Glance

  • Serves 6 - 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 6 - 8 people

Drink Suggestion

Spicy red grenache.

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.

×