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.

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.

Shark Bay Wild Scampi Caviar

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

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."

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.

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.

Gingerbread


You'll need

700 gm (4 2/3 cups) plain flour 190 gm each light brown sugar and dark muscovado sugar 1 tbsp baking powder 1 tbsp ground ginger 1 tsp ground cloves 220 gm cold butter, cubed 180 gm golden syrup 2 eggs

Method

  • 01
  • Process half of each of the flour, sugars, baking powder and spices in a food processor to combine well. Add half the butter, process to combine, then add half the golden syrup and 1 egg and process until mixture comes together (3-4 minutes). Turn onto a work surface, knead until mixture comes together, wrap in plastic wrap and repeat with remaining ingredients. Refrigerate to rest for at least 1 hour.

Fruit-laden British favourites such as Christmas pudding, Christmas cake and mince pies still sweeten our festive season, but these traditional favourites often share the table with Italian panettone, a classic pavlova, a pile of sweet mangoes and a bowl of juicy cherries. 

The gingerbread house is one of our favourite festive foods, and while it may seem incongruous, we say if ever there's a reason to abandon logic and embrace whimsy and the child within, Christmas time is it.

The spiciness of gingerbread is very much a matter of taste - ours sits somewhere in between; adjust the spice levels to suit your palate. The gingerbread dough is simple and can be made up to a week in advance and refrigerated. Let it stand at room temperature to soften slightly before rolling it out on a lightly floured surface.

The easiest way to cut out the pieces of gingerbread is to make cardboard templates as a guide. We made three templates: the side walls measure 14cm high and 24cm long; the roof pieces are 10.5cm wide and 27cm long; and the end walls are 13cm wide and 14cm high, with a 6cm-high pitch for the roof. Cut out two of each piece from the dough (you may need to re-roll the scraps).

Once the gingerbread pieces are baked, cool them briefly on the oven trays, then cool them completely on wire racks, ensuring they're completely flat, and store them in airtight containers between layers of baking paper until required.

A couple of piping bags and cake decorating piping tubes are a worthy investment. Cake decorating piping tubes are smaller than pâtisserie piping tubes, are made of metal and come in all manner of shapes to produce different decorative finishes. We found the most versatile were a 2mm plain tube and a 4mm scalloped tube. You'll also need a board or flat platter to act as the foundations of your house.

The quantity of royal icing we've made may seem enormous, but how much you need will depend on the amount of decoration you have planned. You may find it easier to make it in two batches, and that way you can adjust the consistency according to how you intend to use the icing - a thicker consistency is better for bonding the structure together, while a slightly thinner version is more suited to decorative work. Adjust the icing with extra icing sugar or water as you go, and do a test run on a piece of baking paper before you start.

We found it easiest to do all the decorative piping on the gingerbread pieces before assembling them, but ensure the icing is completely dry before you begin construction. Decorate the pieces with whatever edible fripperies you like, pressing them into the icing while it's still wet. Don't get too carried away, though, or your house might collapse under their weight.

To keep the walls upright and perpendicular to the adjacent pieces during assembly, you'll need to use straight-sided glasses. Ensure the walls are steady, secure and thoroughly bonded before you affix the roof.

The finishing touch is to disguise the board, using fondant or more royal icing to cover it. And now your work is done - at this point your creation will last for about a week.


At A Glance

  • Serves 8 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 8 people

Featured in

Dec 2011

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×