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."

Piccata di vitello


Thinly sliced veal in a piquant sauce with sautéed celeriac wedges.

You'll need

1 kg celeriac, peeled, cut into 1cm wedges 80 gm unsalted butter, chopped 2 tsp olive oil 1 kg topside of veal, trimmed and cut against the grain into 12 slices, 3-4mm thick For dusting: plain flour, seasoned to taste 125 ml soave or other Italian dry white wine 1/3 cup veal glace (see glossary), combined with 100ml water, or substitute with 180ml rich beef stock 1 small lemon, juiced 2 tbsp salted capers, soaked in water for 20 minutes, then drained 1 tbsp coarsely chopped flat-leaf parsley To serve: lemon wedges and radicchio salad, optional

Method

  • 01
  • Cook celeriac in boiling salted water until just tender, then drain well and cool. Heat 20gm butter and 2 tsp olive oil in a large non-stick frying pan and cook celeriac over medium heat for 8 minutes, turning occasionally, until golden, then transfer to a 120C oven and keep warm.
  • 02
  • Place veal, one slice at a time, between sheets of plastic wrap and, using the flat side of a meat mallet, pound gently until at an even thickness.
  • 03
  • Dust veal in flour, shaking away excess, then heat 20gm butter and 1 tsp oil in a large non-stick frying pan and cook a third of the veal over medium heat for 1 minute on each side, then remove from pan, cover and keep warm. Repeat twice more with remaining butter, oil and veal.
  • 04
  • Return pan to heat, add wine and simmer until reduced by half, then add veal glace mixture and simmer until reduced by half. Add lemon juice, capers and parsley and bring to a simmer.
  • 05
  • Divide veal and celeriac among 6 plates, season to taste, then pour sauce over and serve with lemon wedges to the side and radicchio salad passed separately, if using.

At A Glance

  • Serves 6 people
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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 6 people

Drink Suggestion

2005 Richmond Grove Limited Release Watervale Riesling.

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