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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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.

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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.

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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."

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).

Chocolate truffles


You'll need

250 ml (1 cup) pouring cream 425 gm dark chocolate buttons 25 ml brandy 400 gm milk chocolate buttons For dusting: Dutch-process cocoa

Method

  • 01
  • Bring cream to the boil and pour over dark chocolate in a heatproof bowl. Add brandy and stir until smooth and glossy, cover with plastic wrap and refrigerate overnight. Roll into small balls (2 tsp each), working quickly to avoid ganache becoming too warm and unworkable. Return to refrigerator for 2 hours to set.
  • 02
  • In a double boiler, melt milk chocolate then cool slightly. Using a fork, dip the ganache balls into the melted milk chocolate, shake to remove excess then dust in cocoa and return to refrigerator. Refrigerate overnight.

At A Glance

  • Serves 30 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 30 people

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