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.

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.

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."

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.

Buckwheat crêpes with egg and asparagus


Think of this as the perfect Sunday brunch dish. You can make the batter a day ahead to make things easier. Be sure to use ultra-fresh eggs as they'll hold their shape better and remain contained in the centre of the crêpes.

You'll need

8 eggs 680 gm (about 4 bunches) asparagus, ends trimmed 100 gm cherry tomatoes, diced 2 tbsp coarsely chopped soft herbs such as chives, chervil, basil and mint 2 tbsp extra-virgin olive oil 3 tsp red wine vinegar To taste: lemon juice   Buckwheat crêpe batter 140 gm buckwheat flour 2 eggs 140 ml milk 30 gm melted butter, plus extra for brushing 140 ml beer

Method

  • 01
  • For buckwheat crêpes, place flour and a good pinch of salt in a bowl. Whisk eggs, milk, butter and 125ml water in a separate bowl, gradually add to flour, whisking continuously until very smooth. Whisk in beer, then check consistency; the batter should just coat your finger – if it’s too thick, add a little more water. Cover with plastic wrap and set aside to rest at room temperature (1 hour).
  • 02
  • Preheat oven to 120C and line an oven tray with baking paper. Heat a 21cm crêpe pan over medium heat, brush with melted butter, then add 60ml crêpe batter, swirling to spread evenly over base of pan. Crack an egg into the centre, season to taste and cook until edges of crêpe turn golden (1-2 minutes). Fold in edges to partially cover egg, forming a square, reduce heat to low and cook until egg is cooked to your liking (2-3 minutes for soft yolks). Transfer to tray and keep warm in oven while you cook remaining crêpes.
  • 03
  • Meanwhile, blanch asparagus until bright green and just tender (1-2 minutes), drain and keep warm. Toss tomatoes, herbs, olive oil, vinegar and lemon juice in a bowl, season to taste and serve spooned over buckwheat crêpes and asparagus.

At A Glance

  • Serves 8 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 people

Featured in

Oct 2015

You might also like...

French recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

Charcuterie recipes

recipes

Crepes with honeyed oranges

French beef recipes

recipes

Pain perdu with pan-fried figs and spiced cream

A culinary Tour de France

recipes

Tuna and artichoke salad nicoise

Brioche recipes

recipes

Raisin pain au lait with honey quince and creme fraiche

Charcuterie recipes

recipes

Raclette with smoked bacon and fine herb salad

Peach and rosemary tarte Tatin with runny cream

recipes

conversion tool

 
get the latest news

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

×