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."

Braised lamb neck moussaka


You'll need

100 ml canola oil 2 lamb necks (about 900 gm each) 4 onions, thinly sliced 4 garlic cloves, crushed 50 gm tomato paste 1 litre (4 cups) each lamb stock and veal stock (see note) 400 gm canned crushed tomatoes ½ cinnamon quill Pinch dried oregano 2 desiree potatoes, sliced 5mm thick 2 eggplants, sliced 1 cm thick To taste: freshly grated nutmeg To serve: Greek salad (optional) and Greek-style yoghurt   Cheese sauce 50 gm unsalted butter 50 gm plain flour 550 ml milk 50 gm parmesan, finely grated 50 gm kefalotiri, finely grated (see note)

Method

  • 01
  • Preheat oven to 150C. Heat half the oil in a large casserole over medium-high heat, add lamb neck, season to taste and turn occasionally until golden (3-5 minutes). Remove lamb and set aside. Add onion and garlic to casserole, stir occasionally until golden (7-10 minutes). Add tomato paste and stir continuously for 2 minutes, then add stocks, tomato, cinnamon and oregano and bring to a simmer. Add lamb neck, cover and bake until lamb is tender (2½ hours). Add potato to casserole and bake until potato is cooked through and lamb is very tender (20-25 minutes), set aside to cool.
  • 02
  • Remove lamb and potato from liquid. Coarsely shred lamb (discard bones and sinew) and place in a large bowl. Strain liquid, add braising solids to lamb with enough liquid to moisten (about 2 tbsp), season to taste and set aside.
  • 03
  • Meanwhile, heat remaining oil in a large frying pan over high heat until smoking, fry eggplant in batches, turning once, until golden (1-2 minutes each side), drain on absorbent paper and set aside.
  • 04
  • For cheese sauce, melt butter in a saucepan over medium heat, add flour and stir frequently until combined (1-2 minutes). Add milk 50ml at a time, stirring well after each addition, until all milk is incorporated, then stir occasionally until thick (3-5 minutes). Remove from heat, stir in cheeses, season to taste, set aside and keep warm.
  • 05
  • Increase oven to 180C. Divide eggplant among 6 x 300ml-capacity ovenproof dishes, top with lamb then potato slices then cheese sauce. Bake until golden (25-30 minutes). Season to taste with freshly grated nutmeg and serve immediately with yoghurt and Greek salad, if desired.
Note For information on how to make stocks, click here. Alternatively, substitute good-quality store-bought veal stock. Kefalotiri is a Greek sheep’s milk cheese and is available from select delicatessens.

“The moussaka at The Burlington is even better than the one my mum makes. Would you please ask chef Matthew Kemp for the recipe?”
Georgie Konstandakopoulos, Bondi, 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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