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."

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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.

Orange buñuelos with saffron honey


Buñuelos are light, puffy fritters made from biscuit dough and served fresh, dunked in honey and sugar.

You'll need

  Orange buñuelos 40 ml (2 tbsp) olive oil 2 pieces orange rind, removed using a peeler 2 eggs 2 oranges, finely grated rind only 150 ml milk 300 gm (2 cups) plain flour 225 gm caster sugar 1 tsp baking powder For deep frying: vegetable oil   Saffron honey 220 gm honey 80 ml (1/3 cup) orange juice ½ tsp saffron threads

Method

  • 01
  • Heat olive oil and peeled orange rind in a small saucepan over medium heat until it just boils, remove from heat and cool slightly. When just warm, remove and discard rind and transfer oil to a heatproof bowl. Add eggs, half the grated orange rind and milk and beat until combined. Sieve over flour, 40 gm sugar and baking powder and, using a wooden spoon, work in gradually.
  • 02
  • Turn dough onto a lightly floured surface and knead until smooth and elastic, adding a little extra flour if sticky, then divide into 30 pieces. Using your hands, form each piece to a thin rope about 10cm long, moisten ends with a little water and join to form a ring and place on lightly floured trays.
  • 03
  • Combine remaining sugar and remaining orange rind in a small bowl and set aside. Heat vegetable oil in a deep-fryer or saucepan to 170C and cook buñuelos in batches for 2-3 minutes turning once or until golden. Remove using a slotted spoon, drain on absorbent paper and toss in orange sugar.
  • 04
  • Meanwhile for saffron honey, combine all ingredients in a saucepan and stir over high heat to infuse. Simmer for 2-3 minutes and remove from heat. Serve warm buñuelos with saffron honey and remaining orange sugar passed separately.

At A Glance

  • Serves 30 people
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At A Glance

  • Serves 30 people

Drink Suggestion

Rich Spanish brandy.

Featured in

Oct 2007

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