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.

Decadent chocolate dessert recipes for Christmas

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

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."

Vanilla-yoghurt bavarois with saffron-cardamom syrup and pistachios


The lightness of bavarois makes it an ideal dessert for spring entertaining. If you want to give it a twist, you could try using a sheep's milk or buffalo milk yoghurt instead of plain.

You'll need

150 gm caster sugar 300 ml pouring cream 1 vanilla bean, split, seeds scraped 4 titanium-strength gelatine leaves, softened in cold water (3-5 minutes) 600 gm plain yoghurt ½ cup coarsely chopped pistachios   Saffron-cardamom honey syrup 110 gm wildflower honey ½ tsp crushed cardamom seeds Large pinch of saffron threads

Method

  • 01
  • For vanilla-yoghurt bavarois, bring sugar, 150ml cream and vanilla bean and seeds to the boil in a saucepan, then remove from heat. Squeeze excess water from gelatine, add to cream mixture and stir until dissolved (1 minute). Place yoghurt in a large bowl and whisk until smooth, then add cream mixture and whisk again until smooth. Discard vanilla bean and set mixture aside in a cool place, whisking occasionally, until starting to thicken (20-30 minutes). Whisk remaining cream until soft peaks form, then gently fold whipped cream into yoghurt mixture with a whisk. Pour into six 125ml pudding moulds and refrigerate to set (6 hours or overnight).
  • 02
  • For saffron-cardamom honey syrup, bring ingredients to a simmer in a saucepan, then set aside to cool slightly (depending on the thickness of the honey you may need to add a teaspoonful or two of water to form a thick drizzling syrup).
  • 03
  • To serve, dip moulds into hot water and turn bavarois onto plates, spoon a little honey syrup over and scatter with pistachios.

At A Glance

  • Serves 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 6 people

Featured in

Sep 2016

You might also like...

Top 10 peanut butter desserts

recipes

Chocolate truffle layer cake

Party desserts

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Banana recipes

recipes

Balsamic caramel figs with ricotta mousse

Cheesecake recipes

recipes

Cognac and hazelnut affogato

Autumn dessert recipes

recipes

Crepes with honeyed oranges

Kourabiedes

recipes

Strawberry recipes

Pain perdu with pan-fried figs and spiced cream

recipes

Frozen dessert recipes

conversion tool

 
get the latest news

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

×