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.

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 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.

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.

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.

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.

The Hawaiian

Is Hawaiian pizza your guilty pleasure? If so, this one's for you. Inspired by Bar Brosé's "late-night sandwich", this is all about tangy pineapple pickle and excellent leg ham and Gruyère. Chef Analiese Gregory adds 'nduja to her touchstone toastie - a sure-fire way to amp up the spice factor if the fancy takes you. 

You'll need

150 gm softened butter ½ tsp smoked paprika Pinch of ground cayenne 12 thick slices wholemeal or rye sourdough Dijon mustard, for spreading 300 gm Gruyère (preferably Comté), thinly sliced 12 thick slices leg ham off the bone Coriander cress (optional), to serve   Pineapple relish 2 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 1 long red chilli, thinly sliced 1 tsp coarsely crushed coriander seeds 500 gm pineapple (about ½ small pineapple), peeled, coarsely chopped 125 ml (1/2 cup) white wine vinegar 2 tbsp caster sugar


  • 01
  • For pineapple relish, heat oil in a saucepan over medium-high heat, add onion, garlic and chilli and sauté until onion is translucent (4-5 minutes). Stir in coriander seeds until fragrant, then add remaining ingredients and 125ml water. Season to taste, bring to the boil, reduce heat to medium and simmer until jammy (10-12 minutes). Transfer to an airtight container and cool to room temperature. Pineapple relish will keep refrigerated for 2 weeks.
  • 02
  • Preheat a sandwich press. Combine butter and spices in a bowl and season to taste. Spread bread with spiced butter, place half the slices butter-side down and spread with mustard, then layer with half the cheese, then ham and relish, then remaining cheese and sandwich with remaining bread slices butter-side up and toast in sandwich press (3-4 minutes). Serve scattered with cress.

At A Glance

  • Serves 6 people
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
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 6 people

Drink Suggestion

Perfumed hoppy Pacific ale.

Featured in

Sep 2016

You might also like...

Slow-roasted pork shoulder panini with parsley mayo and pickled beetroot


Chicken katsu sando with egg salad

'Nduja and mozzarella ciabatta with garlic and thyme oil


Triple-cheese toastie

Emmental and saucisson baguette


Slow-roasted pork shoulder rolls

Barbecued beef brisket with banh mi pickles


conversion tool

get the latest news

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