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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12-hour barbecue beef brisket

"Texas is world-renowned for barbecuing a mean brisket, the flat and fatty slab of meat, cut from the cow's lower chest," says Stone. "Cooking a simply seasoned brisket low and slow on a smoker (or kettle barbecue when barbecuing at home), gradually rendering the gummy white fat while simultaneously infusing smoky flavour into the meat, is a labour of love. Although time-consuming, briskets are not difficult to cook. And while you'll note that this one takes a whopping 12 hours to cook, don't be alarmed if your brisket needs another hour or so - this timing is an approximation, and greatly depends on the size of your brisket and heat of your barbecue." The brisket can also be cooked in an oven (see note).

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.

Coleslaw

"Store-bought and pre-cut coleslaws, and bottled dressings have given the humble slaw a lacklustre rep over the years," says Stone. "Taking a little time (just 10 minutes!) to whip one up yourself reminds us why this salad became popular in the first place. This creamy, crunchy coleslaw comes together in a pinch and can be piled atop a thick piece of brisket or served as a side."

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Neil Perry: Prawn cocktail


You'll need

150 gm (about ¼) iceberg lettuce, outer leaves and core removed, finely shredded 2 lemon wedges, plus extra to serve 2 tbsp extra-virgin olive oil 16 large cooked king prawns, peeled, tails intact and intestinal tracts removed   Cocktail sauce 140 ml thick good-quality mayonnaise 1 tbsp tomato sauce 1 tsp Worcestershire sauce 1 tsp finely grated fresh horseradish Pinch of cayenne pepper Dash of Tabasco sauce

Method

  • 01
  • For sauce, combine ingredients and season to taste with sea salt and ground black pepper.
  • 02
  • Divide lettuce among 4 plates, squeeze 2 lemon wedges over and drizzle with oil. Season to taste, top with prawns and serve with cocktail sauce and lemon wedges.

"Once you go to the effort of making cocktail sauce you'll want to eat it with everything, not just prawns." - Neil Perry

At A Glance

  • Serves 4 people
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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 4 people

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