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.

Taming the Wilderness

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

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."

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.

Red cabbage-apple slaw with speck and caraway dressing


This slaw uses a combination of crunchy raw cabbage and pickled cabbage for textural contrast. Stuff it into soft rolls with barbecued sausages and mustard for a twist on the good old sausage sizzle.

You'll need

200 gm red cabbage (about 1/3), thinly sliced on a mandolin 2 apples, such as pink lady or Granny Smith, quartered, thinly sliced on a mandolin and tossed with juice of ½ lemon to prevent discolouring 1 baby fennel bulb (130gm), thinly shaved on a mandolin and crisped in iced water, fronds reserved To serve: coarsely chopped flat-leaf parsley   Pickled cabbage 200 ml unfiltered apple cider vinegar 100 ml dry white wine 55 gm (¼ cup) caster sugar 1 fresh bay leaf 200 gm red cabbage (about 1/3), thinly sliced on a mandolin ¼ small Spanish onion, thinly sliced   Speck and caraway dressing 150 ml olive oil 100 gm speck, diced 1½ tsp caraway seeds 2 tbsp each lemon juice and unfiltered apple cider vinegar 2 tsp Dijon mustard 1 garlic clove, finely chopped

Method

  • 01
  • For pickled cabbage, bring vinegar, wine, sugar, bay leaf, 125ml water and 1 tsp sea salt to the boil in a saucepan over medium-high heat, stirring to dissolve sugar. Add cabbage and onion, stir to combine, remove from heat and cool to room temperature. Transfer to a sterile container and refrigerate to chill. Pickled cabbage will keep for up to a week.
  • 02
  • For speck and caraway dressing, heat 50ml olive oil in a small frying pan over medium-high heat, add speck and fry, stirring occasionally, until browned and crisp (3-4 minutes), adding caraway seeds in the last minute. Remove speck with a slotted spoon and set aside on paper towels to drain. Tip the oil from the pan into a bowl, add remaining ingredients, season to taste and whisk to emulsify.
  • 03
  • Drain pickled cabbage well (discard bay leaf). Combine raw cabbage, apple, fennel, fennel fronds and parsley in a bowl with speck. Just before serving, add pickled cabbage and dressing, toss to combine and serve.

Hot tip To make the most of the varied textures of this slaw, toss it all together and serve immediately - this will ensure the raw elements retain all their crunchy crispness.


At A Glance

  • Serves 4 - 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 4 - 6 people

Featured in

Jan 2015

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.

×