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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Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

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Stir-fry recipes

A centrepiece of stir-fried lobster with garlic stems or Neil Perry’s stir-fried beef with Sichuan peppercorns and sweet bean sauce? Whichever you choose, our online collection of 22 wok-tossed recipes is bound to cause a stir.

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.

Frank Camorra: Tarta de queso (Cheesecake)


You'll need

For greasing: butter For dusting: plain flour 500 ml (2 cups) pouring cream 155 gm caster sugar 300 gm cream cheese, softened 5 eggs 180 gm goat’s curd 125 gm (½ cup) thick plain yoghurt 2 lemons, finely grated rind only 1 lemon, juice only 40 ml brandy 2 tbsp pure icing sugar

Method

  • 01
  • Preheat oven to 180C. Lightly butter a 25cm springform tin, then dust with flour, shaking out excess. Process all remaining ingredients except icing sugar in a food processor until smooth (1-2 minutes). Pour into prepared tin and bake until just set (25-30 minutes). Carefully remove cheesecake from the oven, sprinkle icing sugar over the top and bake until set (8-10 minutes). Remove from oven and brown top with a blowtorch until very dark (1-2 minutes). Alternatively, brown cheesecake under a very hot grill. Cool to room temperature before serving.
NoteThis recipe is from MoVida Rustica: Spanish Traditions and Recipes by Frank Camorra and Richard Cornish and published by Murdoch Books ($59.95, hbk) and appeared in the October 2009 issue of Australian Gourmet Traveller. In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.

"I don't have much of a sweet tooth so it took a friend of mine I just happened to bump into in San Sebastián one night to put me on to the local cheesecake. It is cooked in a hot oven, so the outside has a well-developed caramelised skin that goes from golden to brown to black - don't be alarmed as it's all part of the act. It is so lovely that when I finished testing this version I ended up eating nearly half of it. And yes, Spanish chefs do use Philadelphia cream cheese."

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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