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.

Chargrilled lamb backstraps with corn and capsicum quinoa


You'll need

200 gm (1 cup) quinoa (see note) 4 (200gm each) lamb backstraps 2 corn cobs, silks and husks removed 2 red capsicum, seeds removed, cut into 5cm batons 1 tbsp extra-virgin olive oil 2 limes, halved 1 cup (loosely packed) each coriander and flat-leaf parsley leaves, coarsely chopped   Lime-chilli dressing 2 limes, finely grated rind and juice only 2 tbsp olive oil 2 tsp crushed dried chilli 1 tsp dried oregano

Method

  • 01
  • Combine quinoa and 2 cups of water in a saucepan over high heat, bring to the boil, cover and cook for 5 minutes. Remove from heat and stand, covered, for 10 minutes or until water has been absorbed.
  • 02
  • Meanwhile, preheat chargrill on high heat. Brush lamb and vegetables with olive oil and season to taste with sea salt and freshly ground black pepper. Cook lamb for 5 minutes on each side for medium rare, or until cooked to your liking. Chargrill vegetables alongside lamb for 5 minutes or until lightly charred and tender, then chargrill lime halves, flesh-side down, for 2 minutes.
  • 03
  • For lime-chilli dressing, combine ingredients in a small bowl, season to taste with sea salt and set aside.
  • 04
  • Using a sharp knife, cut corn kernels from cobs, add to quinoa with capsicum, herbs and ¾ of the dressing. Slice lamb and serve drizzled with remaining dressing and quinoa salad and chargrilled lime to the side.
Note Quinoa is a seed native to South America. It's gluten-free, has a nutty flavour and is high in protein. Quinoa is available from health food stores.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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