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."

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.

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.

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.

Parsley velouté with crisp poached egg and ham hock


You'll need

2 cups (loosely packed) flat-leaf parsley (about 1 bunch) 2 tbsp olive oil 1 leek, white part only, coarsely chopped ½ white onion, thinly sliced 1 garlic clove, finely chopped 1 Sebago potato (about 150gm), very thinly sliced 50 ml pouring cream To serve: coarsely torn flat-leaf parsley and baguette   Ham hock 1 smoked ham hock (about 600gm) 2 litres (8 cups) chicken stock 1 celery stalk 1 carrot 2 fresh bay leaves 6 white peppercorns   Crisp egg For greasing: olive oil 5 eggs and 1 egg whisked, for egg wash For dusting: seasoned flour 200 gm dried breadcrumbs For deep frying: vegetable oil

Method

  • 01
  • For ham hock, preheat oven to 130C. Combine all ingredients in a casserole, then bake, covered, until meat is tender (1-1½ hours). Remove hock, then when cool enough to handle, peel and discard fatty exterior and break meat into large pieces (discard bone, sinew, fat). Set aside in a warm place. Strain, reserve 700ml poaching liquor and set aside.
  • 02
  • Blanch parsley in boiling salted water for 20 seconds, drain, refresh in iced water, then drain again. Squeeze excess moisture from parsley, finely chop and set aside. Heat oil in a large saucepan, add leek, onion and garlic, sauté over medium heat until soft (4-6 minutes), add potato and cook for 3-4 minutes. Add reserved poaching liquor, bring to the boil and cook until potato is soft (10-12 minutes). Add cream, transfer to a blender and, with motor running, add chopped blanched parsley, blending well until deep green in colour and smooth. Season to taste with sea salt and freshly ground white pepper, pass through a fine sieve into a saucepan and keep warm.
  • 03
  • Meanwhile, for crisp egg, line a coffee cup with plastic wrap and brush plastic wrap with a little olive oil. Crack an egg into the cup, gather the plastic wrap so the egg is completely wrapped, then twist plastic to secure. Remove from cup and set aside. Repeat with remaining eggs. Bring a large saucepan of water to the boil, add prepared eggs and cook to your liking (7-8 minutes for soft-poached). Chill completely in iced water. Meanwhile, place egg wash, flour and breadcrumbs into separate bowls. Carefully unwrap poached eggs, roll in flour, then egg wash and finally well-seasoned breadcrumbs, shaking off excess at each stage. Preheat oil to 180C in a deep fryer or deep saucepan, add eggs and deep-fry until golden (1-2 minutes). Drain on absorbent paper and keep warm.
  • 04
  • To serve, divide velouté among bowls, place a crisp egg in the middle of each, scatter ham hock and parsley around the egg and serve immediately with a baguette.

"The egg really enriches this velouté as well as giving it a bit of crunch and texture." - Warren Turnbull

At A Glance

  • Serves 4 people
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Signature Collection

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At A Glance

  • Serves 4 people

Drink Suggestion

Rich, New-World chardonnay.

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