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.

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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."

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).

Goat's cheese soufflé omelette with chorizo


You'll need

6 eggs, separated 2 tbsp pouring cream 20 gm butter 150 gm soft goat’s cheese, crumbled 1 bunch sorrel, thinly sliced 1 tbsp olive oil 4 (170g each) chorizo, halved lengthways To serve: tomato relish

Method

  • 01
  • Place egg yolks and cream in a bowl and whisk until foamy, then season to taste. Using an electric mixer, whisk eggwhites until peaks form, then gently fold into egg yolk mixture.
  • 02
  • Heat a quarter of the butter in an 18cm non-stick frying pan, add a quarter of the egg mixture and cook for 3 minutes or until base and edges are set, then scatter with a quarter of the goats cheese and sorrel. Fold in half and cook at 180C for 3 minutes or until puffed. Repeat 3 more times with remaining egg mixture, cheese and sorrel.
  • 03
  • Meanwhile, heat olive oil in a frying pan and cook chorizo over medium heat, turning occasionally for 5 minutes or until browned. Serve omelettes with chorizo and relish.

At A Glance

  • Serves 4 people
GT
Signature Collection

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At A Glance

  • Serves 4 people

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