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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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."

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.

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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.

Baked nectarines stuffed with coconut and milk chocolate


You'll need

6 (about 800gm) nectarines 50 gm milk chocolate, finely chopped 50 gm coconut macaroons, finely chopped (available from supermarkets) 25 gm (1/3 cup) shredded coconut 30 gm soft butter 1 egg yolk, lightly beaten To serve: double cream, optional

Method

  • 01
  • Cut nectarines in half and remove stones. Using a small sharp knife, cut away centres to make a shallow cavity approximately 3cm across, then finely chop pieces of nectarine flesh and reserve.
  • 02
  • Combine chocolate, macaroons, coconut and reserved nectarine flesh in a bowl, then stir in butter and egg yolk and combine well.
  • 03
  • Place nectarines, cut-side up, in a roasting pan and divide coconut mixture among cavities, mounding it slightly. Bake at 180C for 25 minutes or until nectarines are soft and filling is light golden. Serve nectarines, hot or warm, with double cream passed separately.

At A Glance

  • Serves 6 people
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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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At A Glance

  • Serves 6 people

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