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.

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."

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.

Chocolate-chip waffles with peanut-butter fudge ice-cream


These Belgian-style waffles are given a hidden crunch by the addition of pearl sugar to the dough. If you can't find pearl sugar, you could coarsely crush some sugar cubes to achieve a similar effect. Start the recipe a day ahead to prove the dough.

You'll need

200 ml pouring cream 130 gm dark chocolate (55% cocoa solids), finely chopped To serve: thickly sliced banana and roasted salted peanuts   Chocolate-chip waffles 125 ml (½ cup) warm milk 1½ tsp dry yeast 1 egg, lightly beaten 300 gm (2 cups) plain flour 40 gm caster sugar Scraped seeds of 1 vanilla bean 125 gm softened butter 70 gm bitter chocolate (minimum 70% cocoa solids), finely chopped 50 gm pearl sugar (see note) For brushing: vegetable oil   Peanut-butter fudge ice-cream 200 ml milk 750 ml (3 cups) pouring cream 160 gm crunchy peanut butter 8 egg yolks 180 gm raw caster sugar 30 gm liquid glucose 60 gm dark chocolate (55% cocoa solids), finely chopped

Method

  • 01
  • For chocolate-chip waffles, stir milk, yeast, egg and a third of the flour in an electric mixer fitted with a dough hook to combine. Scatter in remaining flour (don’t stir), set aside until yeast mixture bubbles through flour (1 hour), then add caster sugar, vanilla seeds, 1 tsp fine sea salt and knead until a dough forms (3-5 minutes). Add butter a little at a time, kneading until soft (4-5 minutes), form into a ball, place in a lightly buttered bowl, cover with plastic wrap and set aside until doubled in size (2 hours). Knock back dough, knead in chocolate, wrap in plastic wrap, weight with a plate and refrigerate overnight. Scatter pearl sugar over dough, knead to incorporate, then divide dough into 6 pieces, roll into balls and set aside on a tray lined with baking paper until doubled in size (45 minutes to 1 hour).
  • 02
  • For peanut-butter fudge ice-cream, bring milk, 650ml cream and half the peanut butter just to the simmer over medium-high heat, whisking to melt the peanut butter. Whisk yolks and sugar in a bowl until pale and fluffy (3-4 minutes), pour cream mixture over and whisk to combine. Return to pan and stir continuously until mixture thickly coats the back of a wooden spoon (4-5 minutes), transfer to a bowl and whisk occasionally until cooled to room temperature, then refrigerate to chill. Bring remaining cream, remaining peanut butter and glucose to the boil in a saucepan, add chocolate, remove from heat, stir to combine and cool to room temperature. Churn cream mixture in an ice-cream machine, then layer into a container, adding spoonfuls of chocolate mixture as you go. Freeze until firm. Makes about 1.2 litres.
  • 03
  • To finish waffles, brush a heated waffle-maker with oil. Flatten dough balls slightly into the waffle-maker and cook in batches until golden and cooked through (5-6 minutes). Meanwhile, bring cream to the boil in a saucepan over medium-high heat, add chocolate, remove from heat and stir until smooth. Serve waffles warm topped with scoops of peanut-butter fudge ice-cream and drizzled with chocolate sauce, sliced banana and roasted peanuts.

Note Pearl sugar is available from select delicatessens and The Essential Ingredient.


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

Rutherglen muscat.

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.

×