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).

Prawn tacos with jicama slaw


The coastline of Baja California provides a vast array of seafood, which stars in many of the region's best known dishes. Seafood filled soft tacos are among the most popular.

You'll need

  Tacos 32 green medium king prawns, peeled and cleaned 1 tsp each ground cumin, ground allspice and chilli powder 2 tbsp vegetable oil 1 small red onion, finely chopped 2 cloves of garlic, finely chopped 2 vine-ripened tomatoes, peeled, seeded and finely chopped 1 lime, juiced ¼ cup coarsely chopped coriander 12 white or yellow corn tortillas 4 cocktail avocados, halved and seeded and sliced into wedges To serve: Limes and sour cream, optional   Jicama slaw 1 (285gm) jicama, peeled and cut into julienne 1 baby cos, finely shredded 1 fresh green serrano or other long green chilli, seeded and thinly sliced 1/3 cup finely chopped coriander 1 lime, juiced ¼ cup vegetable oil ¼ tsp chilli powder

Method

  • 01
  • Place prawns, cumin, allspice, ½ tsp chilli powder and 2 tbsp oil in a glass bowl, season to taste with sea salt and freshly ground black pepper and stir to combine. Cover and refrigerate for 10 minutes.
  • 02
  • For jicama slaw, place jicama, cos, green chilli and coriander in a bowl, season to taste and stir to combine. Add dressing to jicama mixture and toss gently.
  • 03
  • Heat 2 tbsp oil in a large, heavy-based frying pan, add onion, garlic, tomatoes, lime juice and remaining chilli powder and cook over medium heat for 5 minutes or until soft, then season to taste.
  • 04
  • Barbecue or char-grill prawns for 4-5 minutes or until cooked through, then transfer to tomato mixture, add coriander and stir to combine. Barbecue or char-grill tortillas, for 30 seconds on each side or until just warm and lightly golden, then transfer to a plate and cover with a tea towel to keep warm.
  • 05
  • Serve warm tortillas, prawn and tomato mixture, jicama slaw, avocado, lime halves and sour cream, if using, separately, for guests to assemble their own tacos.

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

Drink Suggestion

2006 Jacob’s Creek Sauvignon Blanc.

You might also like...

Veal carpaccio with ruby grapefruit and celery salad

recipes

Ma po beancurd

Fried provolone with red wine vinegar

recipes

Mushroom and taleggio on bruschetta

Chicken liver crostini

recipes

Steamed black mussels with tomato sofrito and chorizo

Pork crackling, prawn and watercress salad

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×