GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

By subscribing to Gourmet Traveller via auto-renewal you‘ll pay only $6 for your first three issues, and then just $5.95 each issue thereafter.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Ultimate sandwich recipes

From back-to-school classics to weekend favourites - a great sandwich is a thing of beauty...

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

Rene Redzepi announces MAD Symposium at Sydney Opera House

Chef Rene Redzepi will revive his MAD food festival for a one-day adventure at the Sydney Opera House...

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Lawyers, Guns and Money: a preview

What's next for the owners of Melbourne's Lee Ho Fook? An Asian cafe called Lawyers, Guns and Money...

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."

Russian treacle and apple pancakes


You'll need

2 tbsp, extra to serve treacle 3 eggs at room temperature, separated ½ cup milk 1 cup pouring cream 40 gm, extra for cooking butter (melted) ½ tsp bicarbonate of soda ½ tsp white vinegar 150 gm (1 cup) plain flour 4 red gala apples 2 tbsp granulated sugar To serve: crème fraîche

Method

  • 01
  • Combine treacle, egg yolks, milk, cream and butter in a bowl and whisk until well combined. Stir in combined bicarbonate of soda and vinegar, then whisk in flour until a smooth batter forms. Using an electric mixer, whisk eggwhites until stiff peaks form, then gently fold into batter until just combined.
  • 02
  • Halve apples and, using a melon baller, remove cores, then cut halves widthways into 2mm-thick slices, keeping slices together.
  • 03
  • Melt a little butter in a 17cm non-stick frying pan or omelette pan, add 1 cup batter and cook over medium heat for 2 minutes or until base is dark golden. Fan apple slices from approximately three-quarters of an apple over top of pancake, then place 1-2 slices in centre. Scatter with 2 tsp granulated sugar and cook under a hot grill for 2-3 minutes or until top is set and apples slightly caramelised. Slide onto an oven tray and keep warm. Repeat three times with remaining butter, pancake mixture, apples and sugar. Serve warm, with extra treacle and crème fraîche passed separately.

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.

Read More
Twenty
things to do in Sydney

From drinks and dos to eats and retreats, our go-guide to Sydney has you covered. Are you ready to live it up, or wind it down, in the harbour city?

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

2002 Gramps Botrytis Semillon.

You might also like...

Fuss-free summer recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast autumn recipes

recipes

Sparkling cherry crush

Fast summer recipes

recipes

Bullshot

Fast seafood recipes

recipes

Tequila and sangrita

Spirulina Rush

recipes

Whale Watcher smoothie

Morning Glory

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×