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."

Verjuice-poached chicken and baby leaves with basil salad cream


You'll need

750 ml verjuice or dry white wine 2 fresh bay leaves 4 black peppercorns 3 sprigs thyme 3 sprigs flat-leaf parsley 3 chicken breast fillets 100 gm baby endive leaves 100 gm baby rocket leaves 1 baby cos lettuce, trimmed, washed, dried and torn into bite-sized pieces 2 tbsp extra-virgin olive oil 2 tsp white wine vinegar 1 avocado, halved, seeded, peeled and cut into 1cm-thick slices   Basil salad cream ½ cup pouring cream 1/3 cup sour cream 1 tsp Dijon mustard 1 tsp lemon juice, or to taste ¼ cup coarsely chopped basil

Method

  • 01
  • Place verjuice, bay leaves, peppercorns and herbs in a large, deep frying pan and bring to the boil, then simmer for 3 minutes. Add chicken and simmer over very low heat for 10 minutes or until chicken is just tender. Remove pan from heat and stand, covered, for 12 minutes. Remove chicken with a slotted spoon, discard cooking liquid, then cool slightly and tear into bite-sized pieces.
  • 02
  • For basil salad cream, combine creams, mustard and lemon juice in a small bowl, season to taste and whisk to combine. Cover closely with plastic wrap and refrigerate until required. Just before serving, stir in chopped basil. Makes about ¾ cup.
  • 03
  • Place salad leaves in a large, shallow bowl or on a large plate, add olive oil and vinegar, season to taste and toss to combine, then top with avocado and chicken. Drizzle with a little basil salad cream and serve, with remaining basil salad cream passed separately.

At A Glance

  • Serves 4 people
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Signature Collection

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At A Glance

  • Serves 4 people

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