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).

Rum baba with orange cream


You'll need

65 ml milk 35 ml thickened cream 1¾ tsp dried yeast 210 gm plain flour 2½ tbsp caster sugar 2 eggs, lightly whisked 65 gm butter, melted   Rum syrup 750 gm caster sugar 150 ml dark rum   Orange cream 30 gm caster sugar 2 egg yolks 2 tsp each plain flour and cornflour 150 ml milk 400 ml orange juice ¼ tsp agar-agar (see note) 400 ml thickened cream, whisked to soft peaks

Method

  • 01
  • Preheat oven to 180C. Heat milk and cream in a small saucepan until lukewarm, add yeast and set aside in a warm place until foamy (5 minutes). Mix flour, sugar and 1 tsp sea salt on low speed in an electric mixer fitted with a dough hook, then add egg and yeast mixture and mix to combine. Increase speed to medium and mix until smooth (5 minutes). Reduce speed to low and gradually add butter, mixing until combined, then increase speed to high and knead until dough is smooth and elastic (5 minutes). Divide dough among 4 greased 150ml dariole moulds, cover with a tea towel and set aside to prove until dough reaches tops of moulds (1-1½ hours). Bake until golden and cooked through (15-20 minutes), cool slightly in moulds, turn out to cool completely, then transfer to a large airtight container until required.
  • 02
  • For rum syrup, stir sugar and 1 litre water in a saucepan over medium heat until sugar dissolves, then simmer until syrupy (5 minutes). Set aside to cool, then stir through rum, pour over rum babas and set aside to soak (2 hours), turning in syrup occasionally.
  • 03
  • For orange cream, whisk sugar and yolks in a bowl until pale (3-4 minutes), sift flours over, stir to combine and set aside. Bring milk to just below the boil in a small saucepan over low heat. Add milk to egg mixture in a thin, steady stream, whisking continuously, then return to a clean saucepan and whisk over medium heat until mixture comes to the boil and thickens (1-2 minutes). Transfer to a bowl, cover closely with plastic wrap and set aside to cool. Reduce orange juice in a small saucepan over medium heat to 125ml (15-20 minutes). Add agar-agar, whisk to combine and bring to the boil. Strain through a fine sieve into a large bowl and refrigerate to cool. Fold in milk mixture, then fold in whipped cream. Serve with rum baba, with extra rum syrup drizzled over.
Note Agar-agar is a setting agent derived from seaweed; it’s available from health-food shops.

This recipe is from the December 2012 issue of Australian Gourmet Traveller.

“I’m tempted to ship straight to dessert at Subo in Newcastle – their rum babas are superb.”
Meredith Garland, Newcastle, 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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At A Glance

  • Serves 4 people

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