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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

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.

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.

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Apple crumble ice-cream sandwiches


Chewy oat biscuits with a scoop of cinnamon ice-cream and apples in caramel syrup make for a luxe take on an ice-cream sandwich. Make the ice-cream and biscuits ahead, then all you need to do is caramelise the apples.

You'll need

300 ml dessert wine 220 gm (1 cup) caster sugar 50 ml Calvados 3 pieces thinly peeled orange rind 3 small pink lady apples, ends trimmed, sliced into thin rounds, seeds discarded   Golden oat biscuits 180 gm brown sugar 150 gm softened butter 2½ tbsp golden syrup 1 tbsp almond oil or grapeseed oil 1 tsp vanilla extract 1 egg and 1 yolk, beaten together 320 gm wholemeal flour 110 gm rolled oats, plus extra for scattering ¾ tsp bicarbonate of soda   Cinnamon ice-cream 600 ml pouring cream 300 ml milk 5 egg yolks 45 gm brown sugar 45 gm caster sugar 45 gm golden syrup 2 tsp ground cinnamon

Method

  • 01
  • For biscuits, preheat oven to 160C and line baking trays with baking paper. Beat sugar, butter, golden syrup, oil and vanilla in an electric mixer until pale and creamy (2-3 minutes), then beat in egg and yolk. Stir in flour, oats, bicarbonate of soda and 1 tsp sea salt, then roll heaped tablespoonfuls of mixture into balls, flatten and place on prepared trays, leaving space between each for biscuits to spread. Bake, swapping trays halfway through, until golden on the edges (10-12 minutes). Cool on trays.
  • 02
  • For cinnamon ice-cream, bring cream and milk just to the boil in a saucepan. Whisk yolks, sugars, golden syrup and cinnamon in a bowl until thick and pale (3-4 minutes). Pour in cream mixture while whisking to combine, then return to pan and stir continuously over over medium heat until mixture thickly coats the back of a spoon (5-6 minutes). Strain into a bowl and refrigerate until chilled, then churn in an ice-cream machine. Coarsely crumble a few biscuits, stir into cinnamon ice-cream and freeze until required. Makes about 1.2 litres.
  • 03
  • Stir dessert wine, sugar, Calvados and orange rind in a deep frying pan over medium-high heat until sugar dissolves. Add apple slices, reduce heat to low-medium, cover directly with a round of baking paper and weight with a plate to ensure apples are submerged. Cover with a lid and simmer until apples are tender and syrup caramelises (10-12 minutes). Add 100ml water, swirl to combine, then stand to cool briefly.
  • 04
  • Serve generous scoops of cinnamon ice-cream with oat biscuits and glazed apple slices, and drizzle with a little caramel.

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

Jun 2015

Recipes (10 )

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.

×