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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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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."

Strawberry frangipane tartlets with sheep’s milk yoghurt sorbet


You'll need

90 gm (¼ cup) strawberry jam, thinned with water and strained, plus extra to serve 1 kg strawberries (4 punnets)   Yoghurt sorbet 350 ml milk 150 gm caster sugar 75 gm liquid glucose 500 gm sheep’s milk yoghurt 1 lemon, juice only   Sweet pastry 180 gm unsalted butter, at room temperature 40 gm pure icing sugar, sifted 2 egg yolks 250 gm plain flour   Frangipane 125 gm icing sugar, sifted 125 gm almond meal 125 gm unsalted butter, at room temperature 2 eggs 1 egg yolk 25 gm plain flour 25 ml amaretto (optional)

Method

  • 01
  • For yoghurt sorbet, combine milk, sugar and glucose in a saucepan and bring to the boil over medium-high heat. Set aside to cool, whisk in yoghurt and lemon juice, then refrigerate to cool completely. Freeze in an ice-cream machine according to manufacturer’s instructions. Sorbet is best churned 1 hour before serving.
  • 02
  • For sweet pastry, beat butter in an electric mixer until even in texture (3-5 minutes). Add icing sugar and mix to just combine. Add egg yolks and 25ml water and mix to combine. Sift flour onto a work surface and make a well in the centre. Add butter mixture to well and gradually work in flour to form a dough. Knead several times with the heel of your hand until smooth. Refrigerate until firm (3-4 hours). Roll pastry on a floured surface to 5mm thick and use to line six 12cm-diameter tart tins or one 20cm-diameter tart tin. Refrigerate until firm (2-3 hours).
  • 03
  • Meanwhile, preheat oven to 180C. Using foil, blind bake tartlets until golden (20-25 minutes). Remove foil and set aside.
  • 04
  • Meanwhile, for frangipane, combine icing sugar and almond meal in a bowl. Set aside. Beat butter in an electric mixer until fluffy (3-5 minutes). Add almond mixture and mix well to combine. Add eggs and yolk, then flour and amaretto and mix to combine. Fill pastry shells with frangipane to 5mm from top (there may be some left over). Bake until golden and centre springs back when lightly touched (10-12 minutes; time may vary for 20cm tart). Allow to cool, then brush with jam.
  • 05
  • Thinly slice strawberries lengthways, horizontally or scoop into various sized balls with assorted melon ballers, then divide among tartlets. Drizzle with extra jam, dust with icing sugar and serve with yoghurt sorbet.

“My wife and I had a rare night out at Bistro Guillaume in Melbourne, and the strawberry tartlet with yoghurt sorbet was a real show-stopper. Would you please ask Bistro Guillaume pastry chef Philippa Sibley for the recipe?”
Patrick Manning, Balmain, 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 6 people
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Signature Collection

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At A Glance

  • Serves 6 people

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