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).

Slow-cooked lamb in Soave with roast cherry tomatoes and semolina gnocchi


You'll need

1 boneless lamb shoulder (about 2kg), fat trimmed (see note) 10 garlic cloves, thinly sliced 15 anchovy fillets ½ bunch each of oregano and thyme 4 rosemary sprigs 200 ml extra-virgin olive oil 400 ml semi-dry white wine, such as Soave 1 litre (4 cups) chicken stock   Semolina gnocchi 600 ml milk 175 gm white semolina For seasoning: freshly ground white pepper 2 eggs 180 gm finely grated Parmigiano-Reggiano 100 gm butter, melted, for brushing   Roast cherry tomatoes 1 bunch basil 300 gm (2 branches) truss cherry tomatoes 2 garlic cloves, thinly sliced 40 ml extra-virgin olive oil

Method

  • 01
  • For semolina gnocchi, bring milk to the boil over medium-high heat in a large saucepan, then add semolina in a thin steady stream, whisking continuously. Bring back to the boil, stir continuously until thick (5-7 minutes), season to taste and remove from the heat. Meanwhile, lightly whisk eggs with half the Parmigiano-Reggiano, then add to semolina mixture, stirring to combine. Pour into a lightly oiled 20cm square cake tin and refrigerate until chilled (3-4 hours), then turn out, cut into triangles and set aside.
  • 02
  • For roast cherry tomatoes, preheat oven to 180C. Place basil in a roasting pan, top with tomatoes, scatter with garlic and drizzle with olive oil. Roast until just tender and skins start to split (10-15 minutes), set aside and return to oven to warm through during last 5 minutes of baking semolina.
  • 03
  • Reduce oven to 160C. Place lamb shoulder skin-side down on a work surface and scatter with one-third of the garlic and 5 anchovies. Season to taste, roll into a cylinder and tie at intervals with kitchen string.
  • 04
  • Scatter half the herbs over base of a casserole, place lamb on top, then pour over olive oil. Rub remaining herbs and garlic over lamb, add wine, stock and remaining anchovies. Cover with lid, ensuring lamb is not touching lid. Bake for 45 minutes, reduce heat to 140C and cook until very tender and juices run light pink when centre of lamb is pierced with a skewer (45-50 minutes). Rest, covered, for 10 minutes.
  • 05
  • Increase oven to 200C. Place semolina triangles on a buttered baking tray, brush with butter, scatter over remaining Parmigiano-Reggiano. Bake until golden (5-10 minutes). Serve immediately with thickly sliced lamb, pan juices and roast cherry tomatoes.
Note Rutherglen Premium Lamb delivers around Australia.

At A Glance

  • Serves 6 people
GT
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At A Glance

  • Serves 6 people

Drink Suggestion

White Soave Classico.

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