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.

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.

Taming the Wilderness

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

Shark Bay Wild Scampi Caviar

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

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.

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.

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.

Orange-rhubarb and chocolate yeasted loaf


Marbled with chocolate and rhubarb, this versatile teacake makes a mighty fine finish to any meal.

You'll need

180 gm butter, coarsely chopped, plus extra for greasing 150 ml milk 375 gm (2½ cups) plain flour 45 gm caster sugar 15 gm dried yeast 1 egg and 1 egg yolk   Roasted rhubarb 600 gm (about 1 bunch) rhubarb, halved lengthways and cut into 10cm pieces 55 gm (¼ cup) caster sugar Juice and finely grated zest of 1 orange 1 tsp vanilla extract   Ganache 75 ml pouring cream 100 gm dark chocolate (66%-72% cocoa), coarsely chopped

Method

  • 01
  • Melt butter in a small saucepan over low heat, add milk and heat until lukewarm (1 minute). Mix flour, sugar and yeast in an electric mixer fitted with a dough hook. With the motor running, add milk mixture, egg and yolk, and knead until the dough comes away from the sides of the bowl (2-3 minutes). Transfer to a buttered bowl, turn to coat, cover loosely with plastic wrap and stand in a warm place until doubled in size (1 hour).
  • 02
  • Meanwhile, for roasted rhubarb, preheat oven to 180C. Combine ingredients in a bowl, then spread in a baking dish lined with baking paper and roast until soft and slightly caramelised (25-30 minutes), set aside to cool.
  • 03
  • For ganache, bring cream to the boil in a small saucepan over medium-high heat, then remove from heat and pour onto chocolate in a bowl. Stir until smooth, then refrigerate until firm enough to spread (1-2 hours).
  • 04
  • Butter and line a 10cm x 25cm loaf tin with baking paper. Knock back dough on a lightly floured surface and roll to a 30cm x 25cm rectangle. Spread evenly with ganache, leaving a 2cm border, then spread the rhubarb on top. Roll up lengthways, press edges gently to seal, neaten ends, then halve the roll lengthways. Place them side by side, cut sides facing inwards, and press together at one end. Twist the halves like a braid down the length (this gets messy), seal at the end and place in prepared tin. Cover with a tea towel and rest in a warm place until risen by about a third (45 minutes). Bake until golden on top and hollow-sounding when tapped (30-35 minutes). Cool slightly in tin and serve warm. Best eaten on the day it’s made, but it will keep in an airtight container for 3 days. After the day it’s made, it’s better served toasted.

At A Glance

  • Serves 8 - 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 8 - 12 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.

×