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.

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.

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.

Leek and thyme crêpe soufflé


You can make the soufflé mixture a couple of hours ahead of time and finish with the eggwhites just before assembling and baking.

You'll need

60 gm butter, coarsely chopped, plus extra, melted, for brushing and to serve 2 leeks, thinly sliced 1 garlic clove, finely chopped 2 tsp thyme, plus extra, to serve 20 gm fresh fine white breadcrumbs 60 gm finely grated parmesan 65 gm plain flour 380 ml milk 80 gm Gruyère, coarsely grated 4 eggs, separated ½ cup each finely chopped chives and flat-leaf parsley, plus extra to serve   Wholemeal crêpes 160 ml (1/3 cup) milk 100 gm (1/3 cup) wholemeal flour 30 gm melted butter, plus extra, for brushing 2 eggs

Method

  • 01
  • For wholemeal crêpes, process ingredients and 1 tsp salt in a food processor to combine, then set aside for 1 hour to rest. Heat a 21cm-diameter crêpe pan over medium-high heat, brush lightly with butter, add 80ml crêpe batter and swirl pan quickly to coat evenly. Cook until bubbles appear on the surface (1 minute), turn and cook until base is golden (30 seconds), then set aside on a plate. Repeat with remaining batter until you have 5 crêpes. Store interleaved with baking paper and wrapped in plastic wrap until required. Crêpes will keep refrigerated for 3 days.
  • 02
  • Melt 20gm butter in a saucepan over medium-high heat, add leek and garlic, sauté until tender (4-5 minutes), add thyme, stir then set aside.
  • 03
  • Preheat oven to 200C. Line the base of a buttered 20cm springform cake tin with a round of buttered baking paper, butter-side up. Cut a piece of baking paper long enough to line the sides of the cake tin with a 5cm collar extending above the sides. Butter the collar and line sides of cake tin, with the butter side facing out. Combine breadcrumbs and 20gm parmesan in a bowl, season to taste and tip into cake tin. Shake tin to coat base and sides evenly with parmesan mixture and tip out any excess.
  • 04
  • Heat remaining butter in a saucepan over medium-high heat until foaming, add flour and stir until smooth and combined. Gradually add milk, whisking continuously until thick, smooth and glossy (6-8 minutes). Season to taste and remove from heat. Add Gruyère and remaining parmesan, beat to combine, then add egg yolks one at a time, beating well between each addition. Add herbs and leeks, then set aside.
  • 05
  • Whisk eggwhites and a pinch of salt in an electric mixer until firm peaks form. Fold a third of the eggwhite into the cheese mixture, then repeat with remaining eggwhite.
  • 06
  • Place a crêpe in the base of the prepared cake tin, spread a quarter of the soufflé mixture over, top with another crêpe and repeat until all crêpes and soufflé mix are used, finishing with a crêpe. Brush a little melted butter over top crêpe and bake until golden and puffed (30-35 minutes). Serve immediately, drizzled with a little extra butter and scattered with extra herbs.

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

Featured in

May 2014

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.

×