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.

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."

Niçoise sandwiches with potato, anchovy and caperberry salad


You'll need

  Salad 6 small kipfler potatoes 250 gm yellow or green beans, trimmed 8 anchovy fillets 1 red onion, thinly sliced 8 caperberries 45 gm (¼ cup) Niçoise or Kalamata olives 1½ tbsp white wine vinegar ¼ cup extra-virgin olive oil   Sandwiches 4 150gm tuna steaks (about 2.5cm-thick) ¼ cup olive oil, plus 1 tbsp extra 1 tbsp rosemary, coarsely chopped 1 baguette, sliced widthways and cut into 4 pieces 1 large clove of garlic, for rubbing 2 egg tomatoes, thinly sliced 2 hard-boiled eggs, peeled and thinly sliced

Method

  • 01
  • Cook potatoes in boiling salted water until just tender, then drain and cool. Cut into 1cm-thick rounds. Cook beans in boiling salted water until just tender, drain and refresh in iced water, then drain again. Combine potatoes, beans, anchovies, onion, caperberries and olives in a large bowl. Place vinegar and olive oil in a separate bowl, and season to taste with sea salt and freshly ground black pepper.
  • 02
  • For sandwiches, place tuna in a shallow glass or ceramic dish, drizzle with ¼ cup olive oil and rosemary, then cover and refrigerate for 15 minutes.
  • 03
  • Remove tuna from marinade, season fish to taste, then barbecue or char-grill over high heat for 1-2 minutes on each side for medium, or until cooked to your liking. Brush bread lightly with remaining olive oil and barbecue or char-grill, cut-side down for 30-45 seconds. Lightly rub grilled bread halves with garlic clove.
  • 04
  • Place tuna on each of 4 bread halves, top with tomato, egg and remaining bread halves, then serve immediately with potato, anchovy and caperberry salad to the side, drizzled with dressing.

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

Drink Suggestion

A dry-ish rosé or light red made from grenache.

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