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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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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.

Toasted grains with labne and herbs


You'll need

200 gm spelt grain (see note) 100 gm faro (see note) 100 gm small green lentils 200 gm quinoa (see note) 100 gm coarse burghul 80 gm (½ cup) raw almonds, coarsely chopped 80 gm (½ cup) sultanas, coarsely chopped 75 gm (½ cup) dried apricots, coarsely chopped 80 ml extra-virgin olive oil 50 ml lemon juice, or to taste ½ cup coarsely chopped flat-leaf parsley 150 gm labne (see note) To serve: baby herbs and dukkah

Method

  • 01
  • Dry-roast spelt and faro in a frying pan until nutty and fragrant (1-2 minutes), then cook in boiling water, with lentils, until tender (15-20 minutes), drain and refresh under cold running water. Drain well and transfer to a large bowl.
  • 02
  • Meanwhile, cook quinoa in boiling salted water for 4-5 minutes, add burhgul, cook for another minute, drain well and refresh under cold running water. Drain well and add to spelt mixture.
  • 03
  • Add almonds, dried fruit, olive oil, lemon juice and parsley, season to taste and toss to combine, then serve scattered with labne, baby herbs and dukkah.
Note Spelt grain, faro and quinoa are available from select health-food shops and delicatessens. Labne, a drained yoghurt cheese usually stored in oil, is available from select delicatessens. Alternatively, if you have time, place thick natural yoghurt in a fine sieve placed over a bowl, cover and refrigerate overnight to drain. Scoop quenelles and serve.

This recipe is from the February 2010 issue of Australian Gourmet Traveller.

“At Circa, we’re lucky enough to have a kitchen garden which supplies us with many of the specialty herbs we use in our dishes, such as the chickpea shoots we use to garnish this dish, which are also available from growers’ markets or specialist greengrocers. If you can’t find them, garnish with a combination of baby herbs or cress instead. It is essential to have high levels of lemon juice for acidity, which cuts through the grains and labne.”

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2008 Pierro ‘LTC’.

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