The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

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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.

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.

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.

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."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

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.

Ma Harvey’s Christmas cake


You'll need

500 gm (3 cups) sultanas 500 gm (3 1/3 cups) raisins 250 gm currants 250 gm finely chopped candied orange 180 ml (¾ cup) brandy or rum 200 gm (1¼ cups) blanched almonds 450 gm butter 450 gm brown sugar 9 eggs, lightly beaten 450 gm (3 cups) plain flour ½ tsp baking powder

Method

  • 01
  • Combine dried fruit, candied orange and brandy or rum in a large bowl, cover and macerate overnight or longer if desired.
  • 02
  • Finely chop 150gm almonds, reserving remaining almonds to decorate. Using an electric mixer, beat butter and sugar until pale and fluffy, add eggs a little at a time beating well after each addition. Stir in fruit and chopped almonds, then add flour and baking powder and stir until well combined.
  • 03
  • Line the base of a 23cm square cake pan with a double layer of brown paper and sides with 4 layers of brown paper, grease top layer of paper. Cut another piece for the top, lightly grease, snip a few holes in it and set aside.
  • 04
  • Preheat oven to 130C. Spoon mixture into prepared pan and smooth top and decorate with reserved almonds.
  • 05
  • Cover with prepared brown paper and bake on lowest oven shelf for 5 hours. Turn heat off and cool cake overnight in oven.

The Christmas cake
Having eaten more than our fair share of Christmas cake in the Gourmet Traveller office, we’ve made a little adjustment to the traditional recipe, substituting candied orange for the usual mixed peel. You should be able to pick some up at a good delicatessen, or you could just as readily use freshly grated orange rind. The use of fruit cake for celebrations such as weddings, Christmas and christenings dates back to the early 18th century when dried fruit was highly prized. A rich cake containing lots of fruit was a sign of the household’s wealth. You have to appreciate, too, that in times past, making a fruit cake was no easy undertaking. The fruit needed to be washed, dried and stoned, the sugar cut from loaves, pounded and sieved. The eggs beaten for around half an hour by hand and the butter washed in water and rinsed in rosewater. The cakes were often covered in marzipan and elaborately decorated. Perhaps this is why they were reserved for special occasions. It can be made up to six months ahead.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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