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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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."

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.

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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.

Eggplant and mozzarella salad with rosemary bruschetta


You'll need

2 eggplant (about 800gm), thickly sliced 60 ml (¼ cup) olive oil 1 garlic clove, finely chopped 60 ml (¼ cup) vincotto or good-quality aged balsamic vinegar 18 cherry Roma tomatoes, halved and crushed 1/3 cup (loosely packed) each basil, mint and flat-leaf parsley, coarsely torn 4 Italian buffalo mozzarella or 2 fior di latte, coarsely torn For drizzling: extra-virgin olive oil   Rosemary bruschetta 4-6 rosemary sprigs, for brushing 80 ml (1/3 cup) extra-virgin olive oil 8 thick slices of day-old sourdough bread 2 garlic cloves, halved

Method

  • 01
  • Preheat a char-grill pan over high heat. Combine eggplant and olive oil in a bowl, season to taste and toss to combine. Cook half the eggplant, turning occasionally, until golden and tender (1-2 minutes each side). Transfer to a bowl, add garlic and repeat with remaining eggplant. Drizzle eggplant with vincotto or balsamic vinegar, then add tomato and herbs, toss to combine, season to taste and set aside.
  • 02
  • Meanwhile, for rosemary bruschetta, dip rosemary sprigs in olive oil and brush bread slices on one side with oil. Char-grill bread, oiled-side down, in batches and, while cooking, brush other side with oil using rosemary sprigs and cook until golden (1-2 minutes each side). Rub with cut-side of halved garlic and keep warm.
  • 03
  • Divide eggplant among plates, top with mozzarella or fior di latte, drizzle with extra-virgin olive oil and serve with bruschetta.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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