GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Gourmet Traveller Signature Collection tableware by Robert Gordon

We’ve teamed up with pottery house Robert Gordon to create a range of tableware – introducing the Gourmet Traveller Signature Collection.

Stir-fry recipes

A centrepiece of stir-fried lobster with garlic stems or Neil Perry’s stir-fried beef with Sichuan peppercorns and sweet bean sauce? Whichever you choose, our online collection of 22 wok-tossed recipes is bound to cause a stir.

Homemade white bread

"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

Prego rolls

"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

What is pouring cream?

What is 'pouring cream' - is it pure cream with 45% fat or does it contain gelatine? Your magazine seems to use this term quite a lot but context does not help me!
By Anne Gaides
Lisa Featherby, Gourmet Traveller Food Editor, writes:
There is much debate about how cream should be classified, especially when it comes in so many forms. When testing and developing our recipes at Gourmet Traveller, we like to place creams into four categories; pouring cream, heavy cream (45%), double cream and thickened cream. Most creams are likely to be differentiated by their fat content, except thickened cream which always has the addition of gelatine to act as a stabiliser. The higher the fat content of a cream, the thicker the consistency. When we specify pouring cream - which has a fat content of only 35% and the lowest cream fat to milk ratio - it is of a pouring consistency. Heavy cream, which we also note as being 45%, is what many chefs call double cream but, as there is only one brand that sell this cream commercially, we call it heavy cream (45%). Just to confuse the situatution further, the reason we state heavy cream and then put the fat content only on this cream is that it is packaged as pure cream, which some 35% creams are also sold as. And in reality, pure cream really should be double cream since it has the highest fat percentage and is therefore the purest. Double cream has a fat percentage of anything higher than 50% and is usually a very thick cream, which can only be scooped. It is best used to serve as an accompaniment and not nescessarily good to cook with. The cream fat is usually marked on the ingredient section of the packaged label of all creams, and this is the best guide to go by instead of what each company specifies their cream to be.
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.

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