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.

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...

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.

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...

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."

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).

Lobster and rice noodle rolls with green onion oil


Bánh cuôn, soft fresh rice noodle sheets, are found in Asian food stores. They should be stored at room temperature as refrigeration causes them to be brittle and prone to tearing.

You'll need

  Rolls ¼ cup peanut oil 4 green onions, green part only, finely chopped 1 large shallot, finely chopped 2 shiitake mushrooms, finely chopped 300 gm Chinese cabbage, finely shredded 1.5 kg cooked lobster, meat removed, cleaned and finely chopped 250 gm fresh rice noodles sheets, cut into 12 10x20cm rectangles   Nuoc cham (dipping sauce) ½ fresh red birdseye chilli, finely chopped 1 clove of garlic, finely chopped 3 tsp caster sugar ¼ cup lime juice 2 tbsp fish sauce

Method

  • 01
  • For nuoc cham, combine all ingredients in a small bowl. Makes about ½ cup.
  • 02
  • Heat ¼ cup oil in a small frying pan until almost smoking, remove pan from heat, add green onions, then leave to cool.
  • 03
  • Heat 1 tbsp oil in a wok, add shallot and mushrooms and stir-fry over high heat for 1 minute, then add cabbage and stir-fry for 1 minute or until just wilted. Remove from heat, add lobster and sea salt to taste and combine well. Place a heaped tablespoonful of lobster mixture on one end of a rice noodle rectangle, roll up to enclose filling, leaving ends open, then repeat with remaining rectangles and lobster mixture.
  • 04
  • Place rolls in a large baking paper-lined bamboo steamer, cover and steam over a wok of simmering water for 5 minutes. Transfer rolls to plates, spoon over a little green onion oil and serve immediately with small dipping bowls of nûoc cham to the side.

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

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.

×