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.

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.

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.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

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.

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.

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.

May: Celeriac soup

You'll need

2 large celeriac (about 900gm each), quartered 1 tbsp olive oil 4 garlic cloves, unpeeled 750 ml (3 cups) chicken stock 60 gm (¼ cup) crème fraîche or to taste To serve: finely chopped chives, toasted baguette and extra-virgin olive oil


  • 01
  • Preheat oven to 200C. Combine celeriac, olive oil and garlic in a roasting pan. Season to taste and roast, turning occasionally, until golden and tender (35-45 minutes). Peel garlic and discard peel, then transfer with celeriac to a blender.
  • 02
  • Meanwhile, bring chicken stock to the boil in a saucepan. Add to blender and blend until smooth. Add crème fraîche, season to taste, then serve topped with chopped chives and toasted baguette and drizzled with extra-virgin olive oil.
Note This recipe makes about 1.5 litres.

Lemons grow pretty much everywhere in Australia. Our main varieties are the Lisbon, the eureka and the Meyer, which tastes quite different because it is a hybrid of an orange and a lemon. Lemons need a lot of sun and very little care; they make the perfect backyard tree (even if you don’t cook with them, you’ll have a year’s supply for gin and tonics). The fruit can be picked when they’re almost full-sized and still green, but are most flavourful when picked bright yellow and fully ripe. They can keep for up to several weeks if stored in the fridge.

I couldn’t do without lemons in my cooking. They invigorate food, add colour and make the most beautiful desserts such as lemon soufflé, lemon posset, or lemon and sugar crêpes. Combined with butter, eggs and cream, they make a wonderful lemon curd to plop in tarts or spread on toast.

Although lemons are available year-round, I appreciate their uplifting effect more during the colder months. A squeeze over roast lamb, a dab of preserved lemon in chicken stuffing or a saucy lemon pudding are the ideal antidotes to a rainy Sunday afternoon. Now is a good time to preserve lemons in salt so they’ll be ready when winter sets in; they’ll sit on your kitchen shelf like little jars of sunshine. I like to flavour my preserved lemons with fresh bay leaves and cinnamon quills.

This is an understated vegetable but can be beautifully presented if cooked with a little imagination and a delicate hand. I have fond memories of warm cauliflower cheese served with lamb, and my mother’s salad of cauliflower, dressed with olive oil, vinegar, parsley and caraway seeds. I have seen some lovely baby cauliflowers in the markets now and also a green variety – the broccoflower – which tastes just like an ordinary cauliflower yet keeps its unusual colouring.

It’s pretty easy to choose a good cauliflower. Look for a tight white head with no blemishes and avoid cauliflowers with creamy or browned edges or ones that have a strong smell or a loose, floppy head. This usually indicates that they are not fresh enough or are too mature to be nice to eat. I prefer to break my cauliflower into large florets before cooking them in salted water – I find they cook more evenly that way. I think the key to cooking cauliflower well is not to overcook it, especially since the longer you do, the more it smells like boiled cabbage and takes on an unsavoury flavour.

Cauliflower makes a fine gratin, broken into florets and just cooked, then laid in a pan with a thin layer of béchamel sauce, flavoured with bay and nutmeg, a sprinkle of Gruyère and some dobs of butter; it’s a wonderful accompaniment to steak or roast chook.

Alternatively, top the gratin with garlicky parsley crumbs, lemon zest and pine nuts. I love to sauté cauliflower in butter with shallots, perhaps with potato, before blending it with a splash of cream into a soft, delicious purée. I have even thrown large florets of cauliflower, dressed with salt and olive oil, in with my roast chicken. They come up wonderfully crisp and golden.

I love to see a pile of quince sitting on the dining room table. They look so elegant and their old-world scent perfumes the room. Quince originated in the Mediterranean and the Middle East but they’re also successfully grown in cooler climes such as England. There are many different varieties grown in Australia, but they don’t seem to be marketed by their variety.

When buying quince, choose ones that are golden, scented and unblemished. Keep in mind that although they are a hard fruit, they still bruise surprisingly easily. I love cooking quince and watching them turn a deep, ruby shade of red. Quince are delicious in puddings and tarts or simply served with a homemade custard or with bircher muesli for breakfast. They make a divine conserve to have on toast, or a paste to enjoy with ch

At A Glance

  • Serves 4 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 4 people

Additional Notes


Apples, bananas, cumquats, custard apples, grapes, kiwifruit, limes, mandarins, melons, nashi, pears, persimmons, rhubarb.

Asian greens, avocados, beetroot, broccoli, Brussels sprouts, cabbages, carrots, celery, daikon, eggplants, fennel, garlic, ginger, horseradish, leeks, lettuce, mushrooms, okra, olives, onions, parsnips, peas, potatoes, pumpkins, shallots, silverbeet, spinach, squash, swedes, sweet potatoes, tomatoes, turnips, witlof, zucchini.

King George whiting, sand whiting, sea mullet, southern garfish, yellowfin bream.

You might also like...

Italian breakfast recipes


Christmas pudding ice-cream

Pizza recipes


Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z


Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K


Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes


Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes


Serge Dansereau: Homemade lemonade

Classic Italian recipes


Serge Danserau: Duck confit and potato terrine

Easter lunch recipes


conversion tool

get the latest news

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