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.

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."

Decadent chocolate dessert recipes for Christmas

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

Lamb and roast carrot sausage rolls


It's really hard to go past a sausage roll, the stalwarts of the Australian party scene. These flavours are a new take on the classic beef and tomato sauce. They can be made ahead, frozen and then cooked once guests arrive.

You'll need

2 small carrots, peeled, coarsely chopped 2 tbsp olive oil 1 onion, finely chopped 2 tbsp currants 1 tbsp red wine vinegar 600 gm coarsely minced lamb 200 gm coarsely minced chicken 1 cup (loosely packed) flat-leaf parsley, finely chopped 40 gm (½ cup) sourdough breadcrumbs 4 garlic cloves, grated 2 tsp each ground cumin and ground coriander 1 tsp dried chilli flakes Finely grated rind of 1 lemon 1 egg, lightly beaten, plus 1 extra, lightly beaten for eggwash 2 sheets butter puff pastry (375gm each; see note) 2 tbsp nigella seeds   Yoghurt sauce 250 gm Greek-style yoghurt 2 garlic cloves, finely grated ½ cup (firmly packed) mint, coarsely chopped, plus extra to serve To serve: finely grated rind of 1 lemon, plus extra

Method

  • 01
  • Preheat oven to 180C. Combine carrot and half the oil in a bowl, season to taste, spread over a baking tray lined with baking paper, cover loosely with foil and roast until tender (30-35 minutes). Remove foil and roast until very tender and golden brown (8-10 minutes). Cool, then process in a small food processor and set aside.
  • 02
  • Heat remaining oil in a frying pan over medium heat, sauté onion until softened and translucent (6-7 minutes). Set aside to cool. Combine currants, vinegar and 1 tbsp water in a small bowl and set aside to soak until plump (15 minutes), then drain.
  • 03
  • Combine lamb, chicken, parsley, breadcrumbs, garlic, spices, lemon rind, egg, carrot and onion in a bowl, season to taste and mix well.
  • 04
  • Roll each pastry sheet on a lightly floured surface to 3mm thick. Form a 2.5cm-thick cylinder of lamb mixture on each sheet of pastry 1.5cm from the edge, brush pastry with eggwash, then roll to enclose, press to seal and trim at seam. Transfer to a tray, refrigerate to chill and firm (30 minutes), then trim ends and cut each roll into 5cm lengths. Place on baking trays lined with baking paper, score tops with a sharp knife, brush with eggwash, scatter with nigella seeds and bake until golden and cooked through (25-30 minutes).
  • 05
  • Meanwhile for yoghurt sauce, combine ingredients in a bowl, season to taste and stir to combine. Serve scattered with extra mint and rind with hot sausage rolls.

Note Makes 24 sausage rolls. We prefer to use Carême puff pastry, which comes in 375gm sheets. If it's unavailable, use another good-quality butter puff pastry.


At A Glance

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

Drink Suggestion

A long-neck of Melbourne Bitter.

Featured in

Nov 2015

Recipes (12 )

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.

×