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."

12-hour barbecue beef brisket

"Texas is world-renowned for barbecuing a mean brisket, the flat and fatty slab of meat, cut from the cow's lower chest," says Stone. "Cooking a simply seasoned brisket low and slow on a smoker (or kettle barbecue when barbecuing at home), gradually rendering the gummy white fat while simultaneously infusing smoky flavour into the meat, is a labour of love. Although time-consuming, briskets are not difficult to cook. And while you'll note that this one takes a whopping 12 hours to cook, don't be alarmed if your brisket needs another hour or so - this timing is an approximation, and greatly depends on the size of your brisket and heat of your barbecue." The brisket can also be cooked in an oven (see note).

Crema Catalana


You'll need

750 ml (3 cups) pouring cream 250 ml (1 cup) milk Finely grated rind of 1 lemon and 1 orange 1 cinnamon quill 9 egg yolks 175 gm caster sugar, plus extra for dusting

Method

  • 01
  • Preheat oven to 160C. Combine cream, milk, rinds and cinnamon in a saucepan, bring to a simmer over medium heat and simmer to infuse (15 minutes). Strain (discard solids) and keep warm.
  • 02
  • Whisk yolks and sugar in a large bowl to combine well. Gradually whisk in one third of cream mixture, then remaining mixture, and pour into a clean saucepan. Stir continuously over medium heat until mixture coats the back of a wooden spoon thickly (5-7 minutes). Divide among six 200ml-capacity cazuelas or ramekins, place in a large roasting tray lined with a tea towel, pour in enough hot water to come halfway up sides of cazuelas, bake until custard just sets (35-40 minutes). Remove from pan, cool to room temperature, refrigerate until chilled and set (6 hours-overnight).
  • 03
  • Scatter an even layer of sugar over each crema Catalana, caramelise with a blowtorch or under a preheated grill and serve.
This recipe is from the October 2009 issue of Australian Gourmet Traveller.

“Would you kindly ask chef Jesse Gerner at the wonderful Añada in Fitzroy to share his recipe for crema Catalana? We go there all the time and yet I can never get enough of this simple dessert.”
Julieanne North, Fitzroy, Vic

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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At A Glance

  • Serves 6 people

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