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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Fast Chinese Recipes

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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.

Homemade white bread

"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

Prego rolls

"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

Steak au poivre with crisp potatoes


You'll need

2 tbsp olive oil 550 gm cooked chat potatoes, cooled and quartered 4 sprigs of thyme 4 250 gm fillet steaks (about 5cm-thick), brought to room temperature 40 gm (¼ cup) black peppercorns, coarsely crushed in a mortar with a pestle 40 ml brandy 80 ml white wine 60 gm Bowles Veal Glace (see note), combined with 60ml boiling water ½ cup double cream 200 gm baby green beans, topped 2 small zucchini, quartered lengthways and widthways

Method

  • 01
  • Heat 1 tbsp oil in a frying pan, add cooked potatoes and cook, tossing over high heat for 3 minutes, season to taste, add thyme sprigs, then transfer to the top shelf of a 180C oven and cook for 15 minutes or until golden.
  • 02
  • Meanwhile, brush steaks with 1 tbsp oil, then coat steaks with peppercorns on both sides. Heat a heavy-based ovenproof frying pan, add 2 tsp oil, then add steaks and cook over medium-high heat for 3 minutes on each side. Transfer to 180C oven and cook for 8 minutes for medium rare or until cooked to your liking.
  • 03
  • Remove steaks from pan, season to taste and leave, loosely covered with foil, while making sauce. Return pan to heat, and when hot, add brandy. Taking care, tilt pan to ignite brandy, or if cooking with electricity, carefully ignite with a match to flame, then add wine and simmer until reduced by half. Add combined veal glace and water and simmer until reduced by half, add cream and bring to the boil, then season to taste with sea salt.
  • 04
  • Meanwhile, cook beans in a saucepan of boiling water for 2 minutes, add zucchini and cook for another 3 minutes, then drain, toss with 1tsp olive oil and season to taste.
  • 05
  • Divide steaks, potatoes, and green beans and zucchini among plates, then pour a little sauce over each steak and serve immediately.

Note Bowles Veal Glace is a reduction of veal stock and is available from specialty food stores and some butchers, or substitute with 120ml rich veal or beef stock.


At A Glance

  • Serves 4 people
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Signature Collection

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At A Glance

  • Serves 4 people

Drink Suggestion

A juicy, peppery shiraz from the northern Rhône or southern Victoria.

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