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.

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.

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.

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."

Sticky rice lotus dumplings with roast chilli vinegar


Many versions of dumplings are wrapped in leaves - banana, bamboo, pandan or lotus, as in this recipe. The leaves help the filling to steam and impart a subtle aroma when you unwrap them.

You'll need

6 lotus leaves (see note) 400 gm (2 cups) glutinous rice, soaked in cold water for 1 hour 1 tbsp peanut oil 15 gm ginger, finely grated 2 cloves garlic, finely chopped 4 skinless chicken thigh fillets, cut into bite-sized pieces 60 gm lap cheong (about 3), thinly sliced (see note) 20 gm dried prawns, soaked in hot water for 20 minutes, drained and coarsely chopped 80 gm dried shiitake mushrooms, soaked in hot water for 20 minutes, drained, stalks trimmed and coarsely chopped 2 tbsp Shaoxing wine 2½ tbsp dark soy sauce 2 tsp sesame oil 1 tsp caster sugar 6 spring onions, thinly sliced 4 salted duck eggs, yolks only, coarsely crumbled (see note) To taste: freshly ground white pepper   Roast chilli vinegar 2 tbsp each grapeseed oil and rice vinegar 1 tbsp soy sauce 3 tsp dried chilli flakes 1 tsp each sesame oil and caster sugar

Method

  • 01
  • Cut central stalk from each lotus leaf with scissors. Place the leaves in the sink, cover with hot water and soak until softened and malleable (2-3 hours). Drain before using.
  • 02
  • Drain rice, spread in a large steamer basket lined with muslin, cover with a lid and steam over a saucepan of simmering water until tender (40-45 minutes). Transfer to a bowl, and set aside to cool, stirring occasionally with a flat wooden spoon to break up clusters.
  • 03
  • Heat oil in a wok over high heat, add ginger, garlic, chicken, lap cheong and prawns and stir-fry until chicken is opaque (2-3 minutes). Add shiitake and Shaoxing, and stir-fry until liquid evaporates (1 minute). Add rice, stir, then add soy, sesame oil and sugar, and stir-fry until combined. Remove from heat, add spring onions and salted egg yolk, and season to taste with white pepper.
  • 04
  • Place a lotus leaf on a work surface, then take a sixth of the sticky rice mixture and, with wet hands, shape into a rough 5cm x 10cm rectangle, place on the leaf and wrap, folding in sides to enclose, and secure with kitchen string. Repeat to make 6 bundles. Place in a large steamer over a large saucepan of simmering water and steam until fragrant and soft to touch (20-25 minutes).
  • 05
  • Meanwhile, for roast chilli vinegar, combine ingredients in a bowl and serve alongside hot sticky rice lotus dumplings.

Note Lotus leaves, lap cheong and salted duck eggs are available from Chinese grocers. If lotus leaves aren't available, substitute blanched Chinese cabbage, though you won't get the same fragrance. Lap cheong are dried Chinese pork sausages that don't need refrigeration after opening.


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

Drink Suggestion

Full-bodied textural pinot blanc.

Featured in

Jul 2014

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.

×