Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
And his lucky host city is…
From an art-fuelled Friday night to fish and chips on the sand, Melbourne is packed with adventure this summer - all of it delicious.
No eggnog here: this December, we're drinking a seven-apple cider blend, a spicy durif, and a luscious sweet Riesling.
The Botanical Hotel’s public bar has been re-opened as Gilson thanks to the founders of some of Melbourne’s busiest cafes.
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? Melbourne provided 14 answers.
It may be a magnet for destination diners the world over but Attica circa 2016 is more firmly planted in Australia than ever, writes Michael Harden.
After three years and $645 million of construction, Crown Towers Perth is open. Expect a lavish spa experience, an extravagant pool and spacious rooms.
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.
13 of our most decadent chocolate recipes to indulge guests with this Christmas.
We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
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.
"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."
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.
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.
The secret to a shimmering, wobbling moulded jelly is knowing your gelatine, writes Lisa Featherby.
Note You'll need to begin this recipe 2 days ahead.
Spring is the perfect time for jelly desserts, and with the imminent arrival of UK jellymongers Bompas & Parr for the Melbourne Food & Wine Festival (check out their elaborate creations online) and the increasing appearance of jellies on restaurant menus, we've been inspired.
The technique of making a really great jelly is worth having in your canon of cooking tricks. Almost any fruit can be transformed into a jelly by cooking it with a sugar syrup, infusing, straining and sometimes puréeing it, then setting it with gelatine (like the raspberry jelly here). Alternatively, you can take a ready-made liquid - we used Champagne - and turn it into a jelly.
Once you have your liquid for setting, the ratio of gelatine to liquid is roughly one titanium-strength leaf to 250ml of liquid for a medium set. This applies if the liquid is of pouring consistency; liquids of different viscosity will give different results. Thicker mixtures require less gelatine, while mixtures containing a lot of acid or alcohol will require more gelatine.
The gelatine debate can seem a little bewildering. The gelatine most commonly found in supermarkets is powdered, but we don't recommend using it because its flavour is strong and more evident in the final product. AtGTwe prefer leaf gelatine, available from specialty food shops and delicatessens. It comes in several strengths (silver, gold and titanium) but we use titanium-strength in all our recipes for consistency.
You might think companies producing gelatine would make each grade of leaf or powder to the same weight or setting ability, but this is not the case - the bloom (setting ability) varies between manufacturers. Stephanie Alexander has tested the strengths of various leaves, and in the latest edition of her bookThe Cook's Companion, she says she found that while one titanium-strength leaf set one cup of liquid, it took three gold-strength leaves to do the same. The best advice is to use the strength of gelatine recommended in a recipe, but if you can only get your hands on a different strength, the packet should provide instructions on how much liquid each leaf or teaspoon of powdered gelatine will set.
The trick when using leaf gelatine is to first soak the leaf in cold water to hydrate it (if you use warm or hot water it will melt), so that when the leaf is added to your hot liquid, it will dissolve straight away. Be sure to squeeze the excess water out, so you're not diluting the jelly mixture.
The type of mould you use will make your jelly more or less decorative, but when using a fluted or patterned mould it's a good idea to up the gelatine quantity slightly so the jelly will be easier to turn out. You can also create layers of flavour by setting each layer separately - we've set the raspberries at the base of our Champagne jelly using this technique.
To release a jelly from its mould, quickly dip the mould into very hot or simmering water - just enough to release the sides. Gently pull the jelly away from the sides of the mould with your fingertips - this breaks the vacuum and makes it easier to turn out. Then place a plate over the top and invert the jelly onto the plate.
The final "wobble" is the sign of a good jelly, so if yours is a little on the firm side, let it stand at room temperature for a few minutes to soften.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×