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.

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.

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.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Blood orange and buttermilk jelly


Start this a day ahead to set the jelly.

You'll need

500 ml (2 cups) freshly squeezed blood orange juice 280 gm caster sugar 7 titanium-strength gelatine leaves 50 ml milk Finely grated rind of 1 lemon 150 ml buttermilk, well-shaken 3 blood oranges, segmented 250 gm strawberries (about 1 punnet), hulled and cut into wedges 120 gm raspberries (about 1 punnet) 50 ml moscato 2 tsp pure icing sugar, sieved

Method

  • 01
  • Stir juice, 240gm sugar and 250ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil, then transfer to a sieve lined with muslin placed over a deep bowl and leave to strain (1-2 hours; don’t press the pulp). Meanwhile, soften 5 gelatine leaves in a bowl of cold water (5 minutes). Transfer strained juice mixture to a saucepan (discard pulp) and warm over medium-high heat, squeeze excess water from gelatine, add to pan, stir to dissolve then strain into a 1.75-litre mould and refrigerate until set (3-4 hours).
  • 02
  • Soften remaining gelatine in a bowl of cold water (5 minutes). Bring milk, rind and remaining sugar to a simmer in a saucepan over medium-high heat, stirring to dissolve sugar, then remove from heat. Squeeze excess water from gelatine, add to pan and stir to dissolve, then add buttermilk and whisk to combine. Cool slightly, then pour onto set blood orange jelly and refrigerate to set (overnight).
  • 03
  • Combine orange segments, strawberries, raspberries and moscato in a bowl with icing sugar and stand for 10 minutes to macerate.
  • 04
  • To serve, briefly dip mould into a large bowl of hot water, then loosen around the sides by gently pulling jelly with a finger to break the vacuum. Place a serving plate on top of mould and invert. Carefully remove mould and serve with blood orange and raspberry salad.

At A Glance

  • Serves 8 - 10 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 8 - 10 people

Featured in

Sep 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.

×