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.

Shark Bay Wild Scampi Caviar

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

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.

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."

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.

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.

Raspberry chocolate truffles


A chocolate hit laced with lush raspberry and cacao crunch ends a meal on a rich note.

You'll need

200 ml pouring cream 30 ml raspberry liqueur, such as Framboise or Chambord 340 gm dark chocolate (55%-65% cocoa solids), finely chopped 100 gm raspberries, coarsely crushed 2 tbsp cacao nibs (see note) Dutch-process cocoa, sieved, for coating

Method

Fresh raspberries add lusciousness to these rich chocolate truffles, while cacao nibs add crunch and texture. You can roll the truffles into balls or shape into rough quenelles with a spoon, as we've done here. Toss them directly into rich Dutch-process cocoa, or, for another layer of texture, roll first in melted chocolate and then into the cocoa. Store in the fridge in an airtight container for up to two weeks - although we doubt they'll last that long. 

  • 01
  • Bring cream and liqueur just to the boil in a saucepan over medium-high heat, then remove from heat, add chocolate, stand for 5 minutes, then whisk until smooth. Add raspberries and cacao nibs, stir to combine, pour into a container and refrigerate until chilled and firm (4-5 hours).
  • 02
  • Roll heaped teaspoonfuls of mixture into balls, or shape into rough quenelles with two dessert spoons dipped in hot water. Toss straight into cocoa, roll to coat, then transfer to a container and refrigerate until required.

Note Cacao nibs are available from select health-food shops and supermarkets.


At A Glance

  • Serves 20 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 20 people

Featured in

Mar 2016

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Panettone, ricotta and peach cake

Italian recipes

recipes

Saltimbocca alla Romana

Fast autumn recipes

recipes

Roast lamb loin with couscous and pumpkin

Chocolate recipes

recipes

Ditali with broccolini and bread

Apple recipes

recipes

Chicken rolled with fontina, prosciutto and sage

Autumn vegetarian recipes

recipes

Fried provolone with red wine vinegar

Almond recipes

recipes

conversion tool

 
get the latest news

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

×