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."

12-hour barbecue beef brisket

"Texas is world-renowned for barbecuing a mean brisket, the flat and fatty slab of meat, cut from the cow's lower chest," says Stone. "Cooking a simply seasoned brisket low and slow on a smoker (or kettle barbecue when barbecuing at home), gradually rendering the gummy white fat while simultaneously infusing smoky flavour into the meat, is a labour of love. Although time-consuming, briskets are not difficult to cook. And while you'll note that this one takes a whopping 12 hours to cook, don't be alarmed if your brisket needs another hour or so - this timing is an approximation, and greatly depends on the size of your brisket and heat of your barbecue." The brisket can also be cooked in an oven (see note).

Minute steak sandwich with red wine vinegar onions


You'll need

4 thin Scotch fillet steaks (120gm each) 80 ml (1/3 cup) olive oil 1 garlic clove, finely chopped 1 tbsp finely chopped thyme 1 Spanish onion, thinly sliced crossways 75 ml aged red wine vinegar 50 ml red wine 50 ml beef stock 8 thick sourdough bread slices To serve: aïoli, thickly sliced tomato and rocket leaves To serve: store-bought tomato relish (optional)

Method

  • 01
  • Place steaks in a non-reactive dish. Combine 50ml olive oil, garlic and thyme in a jug, season to taste and pour over steaks, turning to coat evenly, cover and set aside at room temperature.
  • 02
  • Meanwhile, heat remaining olive oil in a frying pan, add onion slices in a single layer and cook, turning once, until golden (3-4 minutes each side). Pour over vinegar, wine and stock, season to taste and simmer until liquid is reduced to a glaze and onion is tender (4-5 minutes). Set aside and keep warm.
  • 03
  • Heat a large frying pan over high heat, add steaks and cook until brown and medium-rare (1 minute each side), remove from heat, season to taste and keep warm.
  • 04
  • Toast sourdough until light golden, spread four slices with aïoli, top with steak, tomato, rocket and red wine vinegar onions. Sandwich with remaining slices and serve immediately with tomato relish, if desired.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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