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."

Roast beetroot and caramelised walnut salad with goat’s curd, pomegranate and preserved lemon


You'll need

  Salad 12 baby beetroot, boiled, peeled and trimmed 1 cm olive oil 4 vine-ripened tomatoes, each cut into 6 wedges 1 cup firmly packed rocket 1 pomegranate, seeds of 2 wedges of preserved lemon, flesh removed, rind cut into julienne 1 cup loosely packed flat-leaf parsley, coarsely chopped 150 gm goat’s curd   Caramelised walnuts 50 gm (½ cup) walnuts 1½ tbsp icing sugar For shallow-frying: olive oil Pinch cayenne   Walnut and paprika dressing ½ cup walnut oil 2½ tbsp extra-virgin olive oil ½ tsp smoked paprika 3 tsp chardonnay vinegar 2 tsp lemon juice

Method

  • 01
  • For caramelised walnuts, cook walnuts in a saucepan of boiling water for 5 minutes, drain, then pat dry on absorbent paper. Place walnuts and icing sugar in a bowl and toss to coat well. Heat 1cm oil in a small saucepan over medium-high heat, add walnuts and cook for 2 minutes or until golden, then drain on absorbent paper. Season to taste and sprinkle with cayenne, then cool and chop coarsely.
  • 02
  • For walnut and paprika dressing, place oils in a small saucepan and heat over low heat until just lukewarm, then add paprika and stand for 5 minutes. Transfer to a bowl, add vinegar and lemon juice, season to taste with sea salt and freshly ground white pepper and whisk to combine. Makes about 200ml.
  • 03
  • Place beetroot, tomatoes and rocket in a bowl, add ¼ cup walnut and paprika dressing, season to taste and toss to combine. Combine pomegranate seeds, chopped caramelised walnuts, preserved lemon and parsley in another bowl, add 2 tbsp dressing, season to taste and toss to combine. Divide beetroot mixture among bowls, then top with pomegranate mixture, a few small dollops of goat’s curd and drizzle with a little dressing and serve immediately.

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

A robust and succulent young pinot noir from Tasmania.

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