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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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).

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.

Coleslaw

"Store-bought and pre-cut coleslaws, and bottled dressings have given the humble slaw a lacklustre rep over the years," says Stone. "Taking a little time (just 10 minutes!) to whip one up yourself reminds us why this salad became popular in the first place. This creamy, crunchy coleslaw comes together in a pinch and can be piled atop a thick piece of brisket or served as a side."

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Lychees, cherries and guavas in lemon grass and vanilla syrup


You'll need

2 stalks lemon grass, bruised 1 pandanus leaf, knotted 1 vanilla bean, sliced lengthways ¼ cup caster sugar 1½ cups water 650 gm lychees, peeled 250 gm cherries, pitted and halved 1 white guava, peeled, cut into wedges To serve: vanilla bean or coconut ice-cream, optional

Method

  • 01
  • Place lemongrass, pandanus leaf, scraped seeds of 1 vanilla bean and bean, caster sugar and 1½ cups water in a small saucepan and stir over low heat until sugar dissolves. Boil syrup until reduced by half, then set cool.
  • 02
  • Place lychees, cherries, guava and syrup in a bowl, combine well and refrigerate until chilled. Divide fruit and syrup among bowls and serve immediately, with ice-cream, if using.

At A Glance

  • Serves 4 people
GT
Signature Collection

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 4 people

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