Innholdsfortegnelse for December 2020 i Gourmet Traveller

JACLYN KOLUDROVIC pastry chef A sweet surprise, Inspired by her career (working at Icebergs Dining Room, and now LA’s S.O.L) and her children (both have specific dietaries), Jaclyn Koludrovic has crafted a selection of inclusive Christmas desserts. “I find it so satisfying when I can work gluten and dairy-free recipes into my professional baking,” she says. “Even more so when it turns out so well, regular punters don’t even notice the difference.” CYNTHIA ADEY food editor Festive feasts, After training as a chef and working in fine-dining restaurants, Cynthia Adey found her way into food media via the Australian Women’s Weekly test kitchen. For this issue of GT, she curated the recipes for our showstopping festive feast. “Working on this feature made me realise, we all want to pull out…

You need the KitchenAid Cordless Collection This Christmas, go completely KitchenAid cordless with the 5 Cup Chopper, Variable Speed Hand Blender and 7 Speed Hand Mixer and let your inspired creativity in the kitchen run free. KITCHENAID CORDLESS VARIABLE SPEED HAND BLENDER IN EMPIRE RED 5KHBBV83AER $259; KITCHENAID 5 CUP CORDLESS CHOPPER IN EMPIRE RED 5KFCB519AER $259; KITCHENAID 7 SPEED CORDLESS HAND MIXER IN EMPIRE RED 5KHMB732AER $259 › ALSO SHOWN IN ALMOND CREAM ON THE COVER 5KHMB732AAC. LUCY KELLY Food Editor, AWW FOOD "When we are sharing the cooking for Christmas Day I always love to tackle entrée. If you're going for a traditional ham or turkey for lunch or dinner I always find a seafood appetiser is a good way to start." Find the recipe at harveynorman.com.au/recipes…

You need the Smeg Capsule Coffee Machine A delicious cup of artisan coffee from your Lavazza Smeg Capsule Coffee Machine doesn’t signal an end to the day’s festivities – merely the beginning of an inspired dessert creation! Smooth, flavoursome and oh-so-simple to brew, getting a barista-quality cup every time is as easy as pressing a button. LAVAZZA SMEG COFFEE CAPSULE MACHINE IN CREAM 18000465 $349. ALIX DAVIS Editor, Family Circle "Dessert is always the highlight of Christmas Day for me - it means the hard work is all done and I can sit back and relax as the afternoon turns into a long summer evening. This simple yet indulgent espresso and chocolate mousse is the perfect dessert for summer and Christmas entertaining as it can be made ahead, leaving me…

Birthday meals are often memorable for their celebratory nature and sense of occasion. But this one – a long lunch for my partner – was unforgettable for so many other reasons. It was a sunny Sunday afternoon in late March when we entered Sixpenny’s dining room, made even more intimate than usual due to government restrictions. Seated by the window, we made a toast to the year that was (blissfully unaware of the year that was to come), and enjoyed the warm light filtering through the sheer curtains. Delicious one-bite snacks were followed by seven courses and matching wines; cured bonito, thinly sliced and paired with citrus pepper and lime, followed by kangaroo tartare, then squid with peas and green tomato. The flavours and techniques were of standard-setting finesse, as…

A CLASSIC CHRISTMAS FEAST This generous menu will feed a crowd and keep everyone happy with plenty of traditional favourites. TO START Pork, duck and pistachio terrine Danielle Alvarez THE MAIN EVENT Whole glazed ham with roasted figs (GF) (DF) Roast duck with peaches (GF) (DF) ON THE SIDE The world’s greatest roast potatoes (V) (GF) (DF) Duncan Welgemoed Parsnips and buttermilk (V) Duncan Welgemoed SWEETS Fruit mince crostata (GF) Jaclyn Koludrovic Raspberry, vanilla and chocolate lamingtons (GF) (DF) Jaclyn Koludrovic A SEA FOOD LOVER’S CHRISTMAS Make seafood the hero of the day with this fresh and sumptuous menu. Be sure to splurge on the freshest catch available. TO START Oyster cream and potato chips (GF) (DF) Duncan Welgemoed Raw fish (GF) (DF) Duncan Welgemoed THE MAIN EVENT Seafood platter…

My love for food and cooking stems from my childhood, growing up in Norwood, Northern Johannesburg, during the transition of power from the all-white National Party to Mandela’s African National Congress. An exciting and terrifying time to be alive. Living life in Norwood, a predominantly Jewish neighbourhood, was integral to my passion for food and cooking. I was surrounded by the best Jewish delis and bakeries, punctuated with stellar Greek and Italian joints and, most importantly, Portuguese pubs and corner stores. I grew up as an only child within a South African family. My mother Gail, a patient and formidable woman, was an expat from Scotland. Her biggest influence on me wasn’t so much culinary, but openness and acceptance. My late father, an incredible man with a large personality, was…

On a wild island in Bass Strait, Aaron Suine’s dark curls blow lightly in the breeze. He’s waiting. Just for us. From the moment he opens each car door, we’re enveloped into the Kittawa way. It’s not simply about staying on a ruggedly handsome coastline, but a feeling. Owners Suine and Nick Stead have mastered understated luxury. It’s felt in the small moments; floor-to- ceiling views of the wild landscape paired with handwritten notes and freshly baked treats, or the buttery tenderness of sous-vide King Island eye fillet at dinner. Kittawa Lodge is perched on 96 acres of untouched landscape, where the Roaring Forties winds sweep in the world’s freshest air. It’s impossible not to breathe deeply on our sunset tour. The red-necked wallabies raise curious heads, as if well-manicured…

The people would invite us up for a drink. They were always amazed when we got up and there was Princess Margaret, soaking wet, on their deck. When I first went to Mustique, I thought it was absolutely appalling. It was covered in jungle and there was no running water. The food was mostly tinned. Our big treat was catching lobsters, we would wrap a towel around our hand and pull them out. Princess Margaret came on her honeymoon in the royal yacht. We were asked to dinner and I said, “I really don’t think we should, we haven’t had a bath for three months.” And she sent a message to say that they had one in the cabin – it was the most wonderful bath I ever had. We…

Stir-fried sweet potato noodles with tofu SERVES 4 500 gm sweet potato starch noodles (see note) 60 ml (¼ cup) sesame oil 1 tbsp finely grated ginger 2 garlic cloves, finely grated 600 gm (about ⅓) Chinese cabbage, coarsely chopped 200 gm mixed Asian mushrooms, such as shiitake, oyster and black fungi, sliced 200 gm medium-firm tofu, sliced 125 ml (½ cup) soy sauce (gluten-free if required) 60 ml (¼ cup) Shaoxing wine Thai basil leaves, spring onion and chopped roasted peanuts, to serve 1 Cook noodles in a large saucepan of boiling water until just tender (2-4 minutes). Drain and set aside. 2 Heat 2 tbsp oil in a wok over high heat and stir-fry ginger, garlic, cabbage and mushroom until tender (2-3 minutes). Remove from wok and set…

You need the Morphy Richards Multicooker Whether your festive heart is set on grilling, slow cooking, steaming or frying this Christmas, now you can lovingly craft a variety of delicious meals with just one pot. The convenience of the Morphy Richards Multicooker means more time for you to relax with your loved ones. MORPHY RICHARDS MULTIFUNCTION COOKING POT IN RED 562010 $229. FRAN ABDALLAOUI Food Director, Australian Women's Weekly "When entertaining at Christmas time I want convenience at my fingertips! The Morphy Richards Multicooker ticks all the boxes in one clever appliance. I can steam the potatoes and par-cook the lobster tails ahead of time and just before serving grill the lobster to caramelised perfection." Find the recipe at harveynorman.com.au/recipes…

From postponed weddings to the pause on air travel and innumerable personal losses, “Then, Covid-19 happened,” is a statement that’s become shorthand for all manner of consequences brought on by the coronavirus pandemic. For oyster farmers on the South Coast of New South Wales – a major centre for oyster production – it’s meant yet another blow after an already trying start to the year. “We were recovering from the impact of the bushfires, looking forward to Easter trading and hopefully a little bit of tourism, but in March we ended up with Covid-19 coming through and restaurants shutting down,” says Sue McIntyre, co-owner of Broadwater Oysters, who farms Sydney Rock oysters an hour’s drive north of the Victorian border. NSW produces just over half of all Australian oysters (including…

Yuzu-and-ginger cured salmon with wasabi leaves, pickles and crème fraîche For a striking season-perfect dish – on both festive and climate fronts – this citrus-infused cured salmon hits all the right flavour notes. SERVES 8-10 // PREP TIME 40 MINS (PLUS CURING, PICKLING) This recipe is made for entertaining at home with no last-minute cooking required – just slice the salmon and arrange everything on the table for guests to serve themselves. Begin this recipe at least a day ahead to cure the salmon. The pickles can be made ahead of time or, for a light pickle, 30 minutes before serving. 2 tsp whole white peppercorns 2 tsp coriander seeds 150 gm fine sea salt 130 gm caster sugar 1 tbsp finely grated ginger 1 tbsp finely grated lemon rind…

This Christmas will be a little different for most of us. As I write this, I am still holding out the smallest of hopes that borders might reopen and I will get to go home and see my family in Auckland. Our art director Laura has resigned herself to the fact she won’t be basking in the Perth sunshine this year, sipping prosecco on the beach with her friends, family and beloved pooch Charlie. Despite this, we know we are lucky. We have friends who will welcome us at their tables. We will still be surrounded by fun and laughter – and, in my case, plenty of sparkling shiraz. If this year has taught me anything it’s that you have to find the joy where you can. And rather than…

You need The Breville Bluicer With Breville’s latest versatile Bluicer you’ll be blending and juicing like a pro in no time. Completely eliminating the need for separate blending and juicing equipment, now you can effortlessly create restaurant-quality cocktails, juices and smoothies for friends, family and loved ones this festive season. BREVILLE THE 3X BLUICER PRO JUICER BJB815BSS $599. JOANNA HUNKIN Editor, Gourmet Traveller "Nothing says summer fun quite like an ice-cold cocktail. Give your favourite recipe a refreshing frappé makeover by blending it with freshly crushed ice – or purée fresh fruit to add an instant hit of colour and flavour. Have fun as you experiment - just don’t forget to refill those ice trays!" Find the recipe at harveynorman.com.au/recipes…

You need the KitchenAid Stand Mixer The absolute centrepiece of any aspiring baker’s kitchen, this stunning KitchenAid Artisan Mixer is a standalone Christmas miracle. Its solid die-cast metal and baked enamel construction, paired with a powerful motor and a 4.8-litre bowl, is more than up to the challenge of any Christmas dessert. KITCHENAID DRIED ROSE MIXER 5KSM160PSADR $749; KITCHENAID EMBOSSED WHITE CHOCOLATE CERAMIC BOWL STAND MIXER ACCESSORY KSM2CB5TLW $199. KARLIE VERKERK Deputy Editor, Gourmet Traveller "A lavish Christmas lunch should always be topped off with a show-stopping dessert, and my go-to for any celebratory occasion is a classic pavlova. Topped with luxurious pillows of whipped cream and fresh in-season fruit, it’s the perfect sweet treat for a crowd." Find the recipe at harveynorman.com.au/recipes…

SATURDAY NIGHT PASTA (Pan Macmillan, $36.99) Elizabeth Hewson first started making pasta as a form of self-care, developing a regular Saturday night ritual to calm her anxiety. In her cookbook, the Sydney-based cook shares her story, along with 40 simple, satisfying recipes. BEATRIX BAKES (Hardie Grant, $45) Melbourne’s Beatrix bakery is renowned for its whimsical cakes and creations. In this book, owner Natalie Paull reveals the recipes behind her best-loved treats, including smoky-salty chocolate chip cookies and custard crumble pies. AUSTRALIAN FOOD (Murdoch Books, $49.99) Responsible for transforming the humble café into destination dining, Bill Granger helped introduce Australian café culture to the world. In this book, he continues the trend, celebrating all-day dining. PARWANA (Murdoch Books, $45) Since 2009, the Ayubi family has been sharing the colourful culinary traditions…

We take the guesswork out of local travel with our tips on where to stay, eat, drink and play. This month, GT hits South Australia. STAY If there’s one thing South Australia’s capital city is known for, it’s churches. The second would be its historic green parklands – both of which can be enjoyed from the Oval Hotel, Australia’s first stadium hotel. Whether you’re a sports fan or not, the boutique accommodation, which seamlessly wraps around the eastern façade of the iconic Adelaide Oval, kicks goals. The hotel’s 138 rooms – Parkland, Studio or Suite – are modern but not in a way that sacrifices comfort. Each is complete with neutral furniture and refined finishing touches (see automated room controls), a well-stocked mini bar, including wine from nearby McLaren Vale,…