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."

Stir-fry recipes

A centrepiece of stir-fried lobster with garlic stems or Neil Perry’s stir-fried beef with Sichuan peppercorns and sweet bean sauce? Whichever you choose, our online collection of 22 wok-tossed recipes is bound to cause a stir.

Prawn cocktail sandwiches


You'll need

  Sandwiches 1 red onion, halved and thinly sliced 2 tbsp white wine vinegar 2 small sourdough ficelles, halved, or 1 large sourdough baguette, cut into 4 pieces 12 butter lettuce leaves 20 cooked medium tiger prawns, peeled and cleaned To serve: lemon wedges   Tomato chilli mayonnaise 1 egg yolk 1 tsp Dijon mustard 2/3 cup light olive oil 1 egg tomato, peeled, seeded and finely chopped 2 tsp lemon juice 1 fresh red birdseye chilli, finely chopped

Method

  • 01
  • Combine onion and 1 tsp sea salt in a bowl and mix well, then leave for 20 minutes. Meanwhile, for tomato chilli mayonnaise, process egg yolk and mustard in a small food processor until combined, then, with motor running, add olive oil in a steady stream until thick and emulsified. Add tomato, lemon juice and chilli and process until smooth and combined. Transfer mixture to a small bowl and season to taste.
  • 02
  • Rinse red onion under cold water, then drain and pat dry on absorbent paper. Combine onion and vinegar in a bowl, season to taste with freshly ground black pepper and mix well.
  • 03
  • Cut bread in half horizontally and fill each piece with 3 lettuce leaves and 5 prawns. Top with a little marinated onion, drizzle with tomato chilli mayonnaise and season to taste with a little freshly ground black pepper.

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

2006 Jacob’s Creek Reserve Rosé.

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