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."

Vietnamese-style red rice


You'll need

75 ml vegetable oil 65 gm tomato paste 25 gm caster sugar 40 ml Maggi Seasoning (see note) 375 gm jasmine rice, rinsed under cold water until water runs clear To serve: fried shallots (see note)

Method

  • 01
  • Preheat oven to 180C. Heat oil in a wide ovenproof saucepan over medium heat. Add tomato paste and gently fry for 4 minutes. Add sugar, Maggi Seasoning and 2 tsp sea salt and fry until oil takes on an orange-red colour (8-10 minutes). Add rice and mix until grains are coated. Add 550ml cold water, bring to the boil, stir, cover with a tight-fitting lid and cook in the oven until liquid is absorbed and rice is tender (20 minutes). Fluff rice with a fork and serve with braised beef cheeks and slow-roasted duck legs.
Note Maggi Seasoning is a seasoning that is commonly used in Asian cooking. It is available from Asian grocery stores and select supermarkets. To make fried shallots, deep-fry 4 thinly sliced golden shallots in vegetable oil heated to 160C until golden and crisp (3-5 minutes). Drain on absorbent paper. Alternatively, fried shallots are available from Asian grocery stores.

At A Glance

  • Serves 4 people
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Signature Collection

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At A Glance

  • Serves 4 people

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