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."

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).

Porcini fondue


You'll need

40 gm dried porcini mushrooms, soaked in 1½ cups hot water for 15 minutes 1 clove garlic, finely chopped 2 tsp cornflour 40 ml kirsch 1 cup sauvignon blanc or other dry white wine 220 gm Gruyère, coarsely grated 220 gm Emmenthal cheese, coarsely grated 1 loaf ciabatta or other rustic bread, cut into 2½ cm cubes 500 gm baby new potatoes, boiled and halved To serve: pickled baby onions and gherkins

Method

  • 01
  • Drain mushrooms through a sieve placed over a bowl, reserve liquid, then finely chop mushrooms. Heat soaking liquid in a frying pan, add mushrooms and garlic to pan, and simmer over medium heat for 7-10 minutes or until liquid is almost aborbed. Season to taste with sea salt and ground black pepper.
  • 02
  • Combine cornflour and kirsch in a bowl, stirring until dissolved.
  • 03
  • Heat fondue pot over low heat, then add wine and bring to a simmer. Add cheeses, and stir continuously until melted. Stir in cornstarch mixture and cook for 2 minutes or until fondue thickens slightly and begins to bubble. Then stir in porcini mushrooms and season to taste with sea salt and freshly ground black pepper.
  • 04
  • Using fondue forks, dip bread and potatoes into fondue mix and serve with pickled baby onions and gherkins.

At A Glance

  • Serves 4 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 4 people

Drink Suggestion

Cold schnapps.

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