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).

Sautéed artichoke hearts


You'll need

8 large globe artichokes (see note) 60 ml (¼ cup) olive oil 200 ml extra-virgin olive oil 2 garlic cloves, thinly sliced 2 anchovy fillets, coarsely chopped 150 gm dried, coarse rye sourdough breadcrumbs To serve: coarsely chopped flat-leaf parsley   Legume stock 1 leek, coarsely chopped 1 carrot, coarsely chopped ½ large onion, coarsely chopped 125 gm dried chickpeas 1 chicken thigh, on the bone

Method

  • 01
  • For legume stock, combine ingredients and 3.75 litres water in a stockpot and bring to a boil over medium heat. Reduce heat to low, skim surface and simmer for 3-4 hours. Strain and discard solids. Makes about 2 litres.
  • 02
  • Peel tough outer leaves from artichokes, trim stems near bases and trim tops, exposing hearts. Warm olive oil in a wide saucepan over medium-high heat, add artichoke hearts and sauté until just golden (3-5 minutes). Add enough legume stock to cover and season to taste with sea salt. Cover with a lid or baking paper and simmer over low-medium heat until a skewer can be pressed easily through the centre (30-45 minutes). Drain and cool.
  • 03
  • Quarter artichoke hearts and set aside. Warm extra-virgin olive oil in a wide saucepan over medium-high heat, add garlic and anchovy and fry until anchovy dissolves (20-30 seconds), add breadcrumbs and stir continuously until crumbs are toasted (3-5 minutes). Add artichokes and cook until lightly fried (4-5 minutes), season to taste with sea salt, scatter with parsley and serve immediately.
Note If fresh artichokes are unavailable, you can use canned artichoke hearts and skip steps 1 and 2.

The legume stock in this recipe is a clean tasting stock ideal for cooking vegetables. The chickpeas give it richness and the chicken some body. It has a similar flavour to many of the legume-based stews found in Spain. Once cooked, the chickpeas can be used in a salad.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

It’s hard to match artichokes but the 2006 Santa Barbara Verdicchio Le Vaglie, Marche, Italy, is a cracker.

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