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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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.

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).

Tortelli caramelle


You'll need

100 gm butter, coarsely chopped ¼ bunch sage leaves To serve: finely grated parmesan   Pasta dough 200 gm plain flour 2 eggs   Ricotta and spinach filling 75 gm each of English spinach leaves and wild greens 100 gm ricotta 20 gm (1/3 cup) finely grated parmesan 1 egg yolk To taste: finely grated nutmeg   Beetroot filling 200 gm roasted beetroot, puréed 100 gm goat’s cheese 50 gm ricotta 20 gm finely grated parmesan

Method

  • 01
  • For the pasta dough, mound the flour and a pinch of salt onto a work surface and make a well in the middle. Add eggs and 1 tbsp of water to the well. Using a fork, beat the eggs and gradually incorporate the flour from the sides of the well. Knead, then using a pasta machine, start at the widest setting and feed dough through the rollers, reducing settings notch by notch and feeding and rolling until dough is translucent. Cut pasta into 5cm x 8cm rectangles using a fluted pastry wheel, then place onto lightly floured trays and cover with a damp cloth to prevent drying out.
  • 02
  • For ricotta and spinach filling, steam spinach and wild greens until wilted, then drain and squeeze out water. Finely chop and transfer to a bowl. Add ricotta, parmesan, egg yolk and season to taste with nutmeg, sea salt and freshly ground black pepper.
  • 03
  • For beetroot filling, combine all ingredients in a bowl and season to taste.
  • 04
  • Place a tablespoon of each, alternating the ricotta and wild greens and beetroot fillings, among each piece of pasta. Delicately roll the long edge of the pasta over the filling and gently pinch the ends so it looks like a lolly or bonbon.
  • 05
  • Bring a saucepan of salted water to boil, add pasta and cook in batches until al dente (3-4 minutes). Using a slotted spoon, transfer to a warm, lightly oiled bowl.
  • 06
  • Meanwhile, melt butter in a large frying pan over low-medium heat, add sage and cook for 2 minutes. Add drained pasta and cook until pasta and butter are browned (2-3 minutes). Serve immediately, with parmesan.

“Caramelle (named for its resemblence to lollies) is a dish made for Sunday lunch or special celebrations. It is a tradition of Parma and Piacenza, and each family’s recipe has its own secret or variation. Seasonal wild greens (erbette – which can include edible greens from the fields such as nettle and cress) can be used instead of spinach.”

At A Glance

  • Serves 6 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 6 people

Drink Suggestion

Ortrugo or pinot grigio.

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