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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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."

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Agave and Passionfruit Smash


You'll need

6 small mint leaves 30 ml honey water (see note) ½ passionfruit, pulp only 45 ml tequila (see note) 60 ml (¼ cup) pineapple juice Dash of lime juice Drop of orange blossom water To garnish: passionfruit wedge

Method

  • 01
  • Muddle mint, honey water and passionfruit pulp in a highball glass.
  • 02
  • Add tequila, juices and orange blossom water, stir to combine, add crushed ice, churn with a bar spoon, garnish and serve.
Note Bax uses Sauza Hornitos Reposado tequila. For honey water, dissolve honey in an equal amount of hot water and cool.

At A Glance

  • Serves 1 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.

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At A Glance

  • Serves 1 people

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