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."

Grilled guanciale and mushroom bruschetta


You'll need

1 soft baguette, thickly sliced diagonally 120 gm thinly sliced guanciale (see note) 50 gm unsalted butter, coarsely chopped 250 gm large portobello mushrooms, cut into wedges   Garlic-chilli oil 125 ml (½ cup) extra-virgin olive oil 6 garlic cloves 2 red birdseye chillies 1 lemon, zested rind only

Method

  • 01
  • For garlic-chilli oil, blend ingredients and ½ tsp sea salt in a blender until well combined. Set aside.
  • 02
  • Preheat a grill on high heat. Brush baguette slices with garlic-chilli oil and grill until golden and toasted, turning once (3-4 minutes). Keep warm.
  • 03
  • Place guanciale on a baking paper-lined oven tray and grill until starting to crisp (2-3 minutes). Set aside.
  • 04
  • Heat a large frying pan over medium heat, add butter and cook until foaming (1-2 minutes), add mushroom and sauté until starting to colour (3-4 minutes). Season to taste.
  • 05
  • Arrange mushrooms on toasted baguette, crumble over guanciale, drizzle with extra garlic-chilli oil and serve immediately.
Note Guanciale is cured pig’s cheek or jowl and is available from select Italian delicatessens and butchers. If unavailable, substitute prosciutto.

“I’d love to surprise my wife by re-creating the bruschetta she enjoyed at Ash St Cellar when we celebrated our wedding anniversary there recently. Is there any chance you could publish the recipe?”
Darren O’Grady, Randwick, 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 4 people
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Signature Collection

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At A Glance

  • Serves 4 people

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