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."

Leche flan with gingerbread crumbs


You'll need

440 gm (2 cups) white sugar 4 eggs 4 egg yolks 1 vanilla bean, split and seeds scraped, bean discarded (or reserved, if desired) 50 ml dry sherry 750 ml (3 cups) milk   Gingerbread crumbs 130 gm plain flour ½ tsp Dutch-process cocoa powder ¼ tsp bicarbonate of soda   1 tsp ground cloves 2 tsp ground ginger 1 tsp ground cinnamon 60 gm butter, softened 45 gm caster sugar 1 egg yolk 90 gm (¼ cup) blackstrap molasses (see note)

Method

  • 01
  • For gingerbread crumbs, sift dry ingredients (except sugar) and ½ tsp each of sea salt and freshly ground black pepper together and set aside. Using an electric mixer, beat butter and sugar until pale and creamy, add egg yolk and beat until combined. Add molasses, beat to combine, then add sifted ingredients and stir until just combined. Form dough into a square, cover in plastic wrap and refrigerate for 1 hour. Preheat oven to 180C. Roll dough out on a lightly floured surface to 5mm thick and transfer to a lightly greased and baking paper-lined oven tray. Bake for 10-15 minutes or until crisp. Cool, then break into pieces and process in a food processor until coarse crumbs form.
  • 02
  • Reduce oven to 120C. Place eight ¾ cup-capacity (1.5cm-deep) moulds in a roasting pan. Combine 1 cup sugar and 2/3 cup water in a heavy-based saucepan over medium heat and stir until sugar dissolves, then increase heat to medium-high and simmer for 10 minutes or until golden caramel. Divide among moulds and cool until set.
  • 03
  • Whisk together whole eggs and egg yolks, remaining sugar and vanilla seeds in a bowl, add sherry and milk and gently stir to prevent bubbles forming, then divide among prepared moulds. Add enough hot water to come halfway up sides of moulds, cover with 2 sheets of foil and bake for 1 hour or until just set. Cool to room temperature and refrigerate until cold. Serve leche flans scattered with gingerbread crumbs.
Note Blackstrap molasses is available from the health food section of supermarkets and health food stores.

"On a recent trip to Tassie, we enjoyed a gorgeous leche flan with spicy gingerbread crumbs at Pecora in Birch's Bay. Would chef Luke Burgess kindly part with the recipe?"
Angus Kelly, Conway, Qld

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 8 people
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Signature Collection

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At A Glance

  • Serves 8 people

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