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."

Stir-fry recipes

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.

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.

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.

Flourless apple, almond, raisin and ginger cake


You'll need

2 Granny Smith apples 1 royal gala or golden delicious apple 30 gm unsalted butter 50 gm raw caster sugar 2 cloves 75 gm (½ cup) raisins 260 gm almond meal 220 gm almonds 2½ tsp ground ginger 2 tsp baking powder 4 eggs 230 gm raw caster sugar 145 ml organic maple syrup To serve: yoghurt or vanilla ice-cream   Apple and almond topping 2 royal gala or golden delicious apples, cored and thinly sliced 50 gm almonds, coarsely chopped 50 gm butter, melted 25 gm each of demerara and maple sugar (see note)

Method

  • 01
  • Peel and core apples, then cut each into 8 wedges. Melt butter in a frying pan (large enough to fit apple in a single layer) over medium heat. Add apple, caster sugar and cloves and toss to combine. Cook, stirring occasionally, until apples are well coated, soft and starting to colour (5-7 minutes). Remove cloves, add raisins and cook for another minute to soften raisins. Remove from heat and cool.
  • 02
  • Preheat oven to 160C. Using a food processor, pulse almond meal, almonds, ginger and baking powder until coarsely chopped. Set aside. Using an electric mixer, whisk eggs, raw caster sugar and maple syrup until pale and fluffy. Add nut mixture and cooled apple mixture and fold to combine. Pour into a greased and baking paper-lined 26cm-diameter springform pan.
  • 03
  • For apple and almond topping, arrange apple slices over cake batter overlapping slightly. Scatter with almonds, drizzle with butter, then scatter with sugars. Bake until cooked through and a skewer withdraws clean (60-75 minutes). Cool completely in pan, serve at room temperature with yoghurt or vanilla ice-cream.
Note Maple sugar is what remains after the sap of the sugar maple is boiled for longer than is needed to produce maple syrup. It is available from The Cooks Larder. If unavailable, substitute with demerara sugar.

“I experienced the most delectable cake in years last week at The Cooks Larder in Avalon – gosh it was good. Their apple, almond and ginger cake transports one away from the ordinary. Would you please ask Dugal Mackie for this recipe?”
Lindy Kingsford, via email

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 10 people
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At A Glance

  • Serves 10 people

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