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).

Salvatore Caccioppoli: Tagliatelle Bolognese


You'll need

300 gm minced beef skirt steak 1 tbsp plain four For frying: olive oil 1 medium finely chopped brown onion 1 medium finely chopped carrot 1 finely chopped celery stalk 10 gm dried porcini mushrooms 100 gm rolled finely diced pancetta 50 ml sangiovese 100 ml beef stock 300 ml tomato purée (or fresh passata, if in season) 1 tbsp tomato paste 1 bay leaf   Egg tagliatelle 400 gm "00" flour 50 gm semolina 4 egg yolks 2 whole eggs 1 tsp grated parmesan 1 tbsp extra-virgin olive oil 15 gm salt

Method

  • 01
  • For egg tagliatelle, make a well with the flour and semolina, adding all ingredients and mixing until well combined. Rest for 1 hr. Roll with pasta machine to 1mm thickness in several batches, if necessary. Each batch must be dusted with flour and cut into 15cm-wide strips to be readied for insertion into pasta machine for cutting into tagliatelle. Prepare salted boiling water for cooking tagliatelle for approximately 1 min, being careful not to overcook.
  • 02
  • Spread mince over bench and dust lightly with 1 tbsp of flour. Fry beef mince in a very hot pan with olive oil until lightly brown.
  • 03
  • Fry finely chopped onion, carrot and celery on medium heat. Soak porcini mushrooms in warm water for at least 10 mins.
  • 04
  • Add the finely diced pancetta to the pot and fry on a low heat for 5 mins. Strain mushrooms and chop roughly and add to mince with sangiovese and cook till wine evaporates. Add beef stock, tomato purée, tomato paste and bay leaf to mince and season to taste. Place lid on pot and simmer for 1½ hrs, stirring occasionally.
Note This is a direct submission from our chef respondent and not a recipe we've put through the triple-testing of everything else we publish in the magazine and is therefore intended as a guide only. Please refer to the recipe given by our food director, Emma Knowles, for a tested and more detailed walk-through.

At A Glance

  • Serves 4 people
GT
Signature Collection

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At A Glance

  • Serves 4 people

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