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.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

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.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

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.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Puff pastry


Homemade puff pastry requires a bit of commitment, but when time is on your side it's well worthwhile. This recipe makes quite a large quantity, but the raw pastry freezes very well and is a great stand-by to have on hand. Be sure to dust off any excess flour during the rolling and folding process because it toughens the pastry, and don't skimp on resting time between turns. If you're short on time, Carême all-butter puff pastry makes a fine substitute.

You'll need

500 gm (3 cups) plain flour 125 gm chilled butter, diced 2 blocks chilled butter (250gm each), each sliced lengthways into 10 even slices

Method

  • 01
  • Process flour, diced butter and a pinch of salt in a food processor until fine crumbs form. Add 250ml iced acidulated water (see note) and process until mixture just comes together. Turn out onto a lightly floured surface, knead until smooth, form into a disc, wrap in plastic wrap and refrigerate overnight.
  • 02
  • Roll out pastry on a floured work surface to 25cm x 60cm, ensuring it’s an even thickness. Dust off excess flour with a dry pastry brush. With a short edge facing you, arrange half the butter slices in a single layer to cover middle third of pastry, then fold down top third of pastry to cover. Arrange remaining butter slices over folded pastry and fold up bottom third to cover. Turn clockwise so the “spine” of the pastry parcel is to your left, then turn pastry over, keeping spine on your left.
  • 03
  • Roll out pastry to 25cm x 60cm with a short side facing you, fold down top third, then fold up bottom third. Turn pastry clockwise, flip over and repeat. Cover with plastic wrap and refrigerate until firm (2-3 hours).
Note This recipe makes about 1kg puff pastry. For acidulated water, add the juice of half a lemon to 1 cup of water.

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

Featured in

Oct 2014

You might also like...

Kourabiedes

recipes

Little almond crostate with roast pears

Strawberry recipes

recipes

Rhubarb and raspberry crostata

A-Class Cookies

recipes

Chestnut cakes with raisins, pine nuts and honey

Honey recipes

recipes

Apple and mascarpone torta

Christmas ham recipes

recipes

Chocolate and hazelnut zuccotto

Winter tart recipes

recipes

Olive oil and vin santo torta with candied oranges

Six excellent sweet bun recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×