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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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.

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.

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.

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.

Red mullet escabeche with olive tapenade


You'll need

170 ml olive oil 8 small red mullet (barbounia) fillets, pin-boned 1 carrot, thinly sliced widthways 1 golden shallot, thinly sliced 1 clove garlic, thinly sliced 4 sprigs of thyme 4 bay leaves 8 whole black peppercorns 60 ml (¼ cup) red wine vinegar   Olive tapenade 50 gm pitted Kalamata olives 2 tsp salted capers, rinsed 2 anchovy fillets 2 tsp finely chopped flat-leaf parsley leaves 30 ml extra-virgin olive oil

Method

  • 01
  • Heat 1 tbsp olive oil in a frying pan over high heat, cook fish skin-side down for 30 seconds or until lightly golden, then transfer to a baking dish skin-side up.
  • 02
  • Heat remaining olive oil in a saucepan to 90C on a thermometer, then carefully add all ingredients except red wine vinegar. Remove from heat, add red wine vinegar and stir to combine. Pour over mullet, cool, cover with plastic wrap and refrigerate for 3-6 hours or overnight.
  • 03
  • For olive tapenade, combine all ingredients except olive oil in a mortar and, using a pestle, pound to a smooth paste. Add olive oil and season to taste with freshly ground black pepper. Makes about ½ cup.
  • 04
  • To serve, arrange fish fillets on plates and scatter with vegetables and herbs from marinade. Stir marinade to combine oil and vinegar, then spoon over fish and top with a teaspoon of tapenade.

"Travelling through the McLaren Vale last month, we stumbled across the delightful Fino. The red mullet escabeche blew us away. Would chef David Swain share his recipe?"
Anna Collins, Adelaide, SA

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 4 people
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At A Glance

  • Serves 4 people

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