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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).

Adriano Zumbo: Candy cane macarons


You'll need

150 gm almond meal 150 gm pure icing sugar, sieved 150 gm caster sugar 110 gm eggwhite (about 3 eggwhites) ¼ tsp red food colouring, or to taste   Candy cane ganache 125 gm white chocolate, finely chopped 20 gm coarsely crushed candy canes (about 2 small) 75 ml pouring cream ½ tsp peppermint essence 45 gm butter, coarsely chopped

Method

  • 01
  • Preheat oven to 140C. Sieve almond meal and icing sugar into a large bowl, set aside. Combine caster sugar and 40ml water in a saucepan, stir over medium-high heat until sugar dissolves, then bring to the boil and cook until mixture reaches 121C on a sugar thermometer (4-5 minutes). Meanwhile, whisk half the eggwhite in an electric mixer on medium speed, then, whisking continuously, gradually add syrup in two places to avoid syrup pooling in bottom of mixing bowl. Whisk until lukewarm (3-4 minutes), then add to almond meal mixture. Add remaining eggwhite and fold to combine.
  • 02
  • Divide mixture between two bowls and add red food colouring to one bowl, folding to combine and colouring to your liking. Slap excess air out of white mixture with a spatula. Lay a piping bag fitted with a 1cm plain nozzle on its side, fill one side with white mixture and the other side with red mixture. Pipe half the mixture into 8cm-long right-facing candy cane shapes on baking trays lined with baking paper. Pipe remaining mixture into 8cm-long left-facing candy cane shapes, firmly tap trays on work bench to expel excess air, then stand until a skin forms and mixture doesn’t stick to your finger when touched (45 minutes-1 hour). Bake in batches until firm and tops are set (10-12 minutes), then cool on trays.
  • 03
  • Meanwhile, for candy cane ganache, place chocolate in a heatproof bowl, set aside. Cook candy canes without stirring in a small frying pan over medium-high heat until caramelised (4-5 minutes). Meanwhile, warm cream in a small saucepan over medium heat, add to candy canes, shake pan until combined (10-15 seconds). Add to chocolate with peppermint essence, stir to combine, then stir in butter. Stand until ganache reaches spreadable consistency (1-1¼ hours), spoon into a piping bag fitted with a 9mm plain nozzle and pipe on flat sides of right-facing candy cane macarons. Sandwich with left-facing candy cane macarons and stand until set (10-15 minutes). Candy cane macarons will keep in an airtight container for up to 2 days but are best eaten on day of making.
This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.

”Every Christmas, the one lolly that’s left in the house is candy canes. I was thinking about how to make them more interesting to eat, so I caramelised them and made them into ganache, and then the ganache became the filling for these macarons.”

See our Christmas desserts slideshow for more holiday favourites.


At A Glance

  • Serves 15 people
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At A Glance

  • Serves 15 people

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