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.

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.

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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.

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.

Cassata


The sweet flavours of Sicily are all here in one cake. Pistachio paste for the sponge can be difficult to find in small enough quantities for the home kitchen; a 200gm jar made from the famed Bronte pistachios from Sicily can be found online, however, at lario.com.au. Start this recipe a day ahead to drain the ricotta.

You'll need

110 gm pure icing sugar, sieved 110 gm almond meal 90 gm eggs (about 2) 60 gm egg yolks (about 4) 2 tbsp pistachio paste 200 gm eggwhites (about 6) 70 gm caster sugar 90 gm plain flour For brushing: almond liqueur, such as amaretto For dusting: Dutch-process cocoa   Ricotta filling 450 gm firm ricotta 120 gm caster sugar 1 tsp vanilla extract 2 tsp almond liqueur, such as amaretto 150 gm candied fruit, such as orange, cedro and pear, diced 50 gm dark chocolate (70% cocoa solids), coarsely chopped

Method

  • 01
  • For ricotta filling, place ricotta in a muslin-lined sieve over a bowl and refrigerate overnight to drain. Process ricotta in a food processor until smooth, then add sugar, vanilla and liqueur, and process to combine. Stir in candied fruit and chocolate, and refrigerate until required.
  • 02
  • Preheat oven to 180C, and butter and flour a 23cm-diameter cake tin. Beat icing sugar, almond meal, egg, egg yolk and pistachio paste in an electric mixer until pale and frothy (8-10 minutes), then transfer to a large bowl.
  • 03
  • Whisk eggwhites in an electric mixer to soft peaks (3-4 minutes), then add sugar a little at a time, whisking well between additions, until glossy. Add to pistachio mixture, sieve flour over and gently fold to combine. Spoon into prepared tin, smooth top and bake until golden brown, and centre springs back when gently pressed (25-30 minutes). Turn out onto a wire rack to cool.
  • 04
  • Halve sponge horizontally with a serrated knife and brush cut sides with liqueur. Spread ricotta mixture evenly over sponge base and sandwich with top. Refrigerate until required. Dust with cocoa just before serving.

At A Glance

  • Serves 12 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 12 people

Featured in

Nov 2015

You might also like...

Pasta recipes

recipes

Egg-yolk pasta dough

Roman recipes

recipes

Whole-egg pasta dough

Italian recipes

recipes

Basic pasta recipe

Gnocchi recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Italian frozen dessert recipes

recipes

Balsamic caramel figs with ricotta mousse

Italian poultry recipes

recipes

Cognac and hazelnut affogato

Pizza recipes

recipes

Panettone, ricotta and peach cake

Meatball recipes

recipes

conversion tool

 
get the latest news

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

×