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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."

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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.

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.

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.

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.

Jacques Reymond: Spatchcock and buttered cabbage with verjus


You'll need

3 spatchcock (about 500gm each), butterflied and quartered 4 each spring onion bulbs and golden shallots, thinly sliced 100 ml dry white wine 50 ml port or muscat 2 tbsp white wine vinegar 3 garlic cloves, thinly sliced 6 juniper berries, roasted and crushed 4 thyme sprigs 60 ml (¼ cup) hazelnut oil 25 ml verjus 95 gm (1/3 cup) Dijon mustard   Buttered cabbage 1 small Savoy cabbage, leaves separated (about 900gm) 60 ml (¼ cup) olive oil 100 gm thin bacon rashers, coarsely chopped 1 onion, finely chopped 3 garlic cloves, crushed 150 gm butter, coarsely chopped 60 ml (¼ cup) hazelnut oil 25 ml verjus

Method

  • 01
  • Preheat oven to 200C. Marinate spatchcock with spring onion, shallot, wine, port, vinegar, garlic, juniper, thyme, hazelnut oil and verjus for 30 minutes. Drain, place skin-side up on a wire rack placed on an oven tray. Brush with mustard, season with freshly ground pepper, roast until a crust forms and spatchcock is cooked through (12-15 minutes).
  • 02
  • Meanwhile, for buttered cabbage, coarsely tear cabbage leaves, discarding thick veins. Heat oil in a casserole over low heat, add bacon, onion and garlic and stir occasionally until tender (4-5 minutes). Add butter and cabbage, season to taste, increase heat to high, cook until cabbage is just tender but still bright green (4-5 minutes). Transfer to serving plates, drizzle with hazelnut oil and verjus, top with spatchcock pieces and serve immediately.
Note You may need to order butterflied spatchcock in advance from your butcher.

This recipe is from the July 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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