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."

Grilled octopus with fennel, chickpea purée and wild seaweed dressing


You'll need

300 gm baby octopus (about 4), cleaned 50 ml extra-virgin olive oil 2 garlic cloves, bruised 1 lemon, finely grated rind and juice only 1 tsp dried oregano 1 litre (4 cups) chicken stock 200 gm dried chickpeas, soaked in plenty of cold water overnight, drained 1 onion, coarsely chopped 1 rosemary sprig 1 tsp ground cumin 1 large fennel bulb, very thinly sliced 2 tbsp flat-leaf parsley   Wild seaweed dressing 10 large English spinach leaves, blanched and squeezed dry 3 anchovy fillets, minced ¼ lemon, finely grated rind only 200 gm laverbread (see note)

Method

  • 01
  • For wild seaweed dressing, pound spinach in a mortar and pestle to a fine paste (8-10 minutes), add anchovy and lemon rind and pound to combine. Transfer to a bowl, add laverbread and mix well to combine.
  • 02
  • Combine octopus, 30ml oil, garlic, lemon rind and oregano in a non-reactive bowl, cover and set aside at room temperature.
  • 03
  • Combine stock, chickpeas, onion and rosemary in a saucepan, bring to the boil and cook over medium-high heat until chickpeas are tender (25-30 minutes). Drain and reserve 350ml liquid (discard rosemary). Heat remaining oil in a frying pan, add chickpea mixture and cumin and sauté to infuse flavours (5 minutes). Transfer to a food processor and process, adding enough reserved cooking liquid to form a smooth paste. Season to taste.
  • 04
  • Transfer octopus mixture to a saucepan and cook over very low heat until tender and gelatinous (20-25 minutes). Season to taste.
  • 05
  • Combine fennel, lemon juice and parsley, season to taste and toss to combine.
Note Laverbread is cooked, chopped laver (seaweed). Available from Simon Johnson.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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