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."

Pear tarte Tatin


You'll need

90 gm unsalted butter, coarsely chopped 90 gm caster sugar ½ tsp mixed spice 1 vanilla bean, halved lengthways 4 cloves 2 small Packham pears, peeled, halved and cores removed with a melon baller 150 gm puff pastry   Vanilla Anglaise 4 egg yolks 110 gm (½ cup) caster sugar 250 ml (1 cup) milk 100 ml double cream 1 vanilla bean, split and seeds scraped

Method

  • 01
  • For vanilla Anglaise, whisk egg yolks and sugar in a bowl until thick and pale. Heat milk, cream and vanilla beans and seeds in a small heavy-based saucepan over medium heat until it just comes to the boil. Gradually add milk to yolk mixture, whisking to combine, then return to a clean saucepan. Cook over medium heat, stirring continuously, for 5 minutes or until custard coats the back of a wooden spoon. Strain through a fine sieve into a bowl sitting over ice, stirring occasionally, until cool. Makes about 2 cups. Anglaise will keep refrigerated in an airtight container for up to 4 days.
  • 02
  • Preheat oven to 190C. Evenly scatter butter over the base of a shallow 15cm frying pan (with an oven-proof handle), then scatter sugar and mixed spice. Cross vanilla bean halves, then arrange pears on top, cut-side up, placing a clove in each pear half.
  • 03
  • On a lightly floured surface, roll out pastry to 5mm thick and cut out a 15cm-diameter circle or a circle large enough to cover pears completely, then cover pears with pastry, tucking around pears. Place pan over medium heat, and as butter starts to melt spoon liquid over pastry. Cook for 5 minutes or until butter and sugar caramelises and is golden. Place pan in oven for 20 minutes or until pastry is golden. Remove from oven and spoon caramel over pastry. Place a serving plate on top of pan, invert plate and pan and turn tart out onto the plate – be careful as caramel will be very hot. Serve immediately with anglaise to the side.

"The pear tarte Tatin at Melbourne's Bistro Vue is such a treat, especially on a cold night. And it's the perfect size to share. Would you ask Shannon Bennett for his recipe?"
Maddilyn Deleon, Glenmore Park, NSW

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 2 people
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Signature Collection

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At A Glance

  • Serves 2 people

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