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).

Pericana (Salt cod, garlic and chilli dip)


In Spain, they use nyora peppers, a dried round pepper with a slightly sweet and smoky flavour, in this dish. You will need to begin this recipe 1 day ahead.

You'll need

1 head green garlic (see note) 1 dried ancho chilli, soaked in cold water for 15 minutes then drained (see note) 250 gm piece salt cod, soaked in three changes of water in refrigerator over 24 hours 125 ml (½ cup) extra-virgin olive oil 1 lemon, juice only

Method

  • 01
  • Heat a chargrill plate over high heat, cook garlic, cut side down, for 3 minutes or until it begins to soften and blacken, cool, then remove cloves, discard outer skin and stems and thinly slice.
  • 02
  • Dry ancho chilli on absorbent paper, grill for 2 minutes or until it begins to blacken, then coarsley chop.
  • 03
  • Grill salt cod for 5 minutes or until it begins to blacken, cool slightly and tear into small pieces, discarding bones and skin.
  • 04
  • Combine garlic, ancho chilli and cod in a bowl, add oil and lemon juice, combine well, then leave to infuse for about 30 minutes before serving. Serve with toasted bread.

Note If green garlic is unavailable, substitute with regular garlic. Mexican ancho chillies are available from The Essential Ingredient, Herbie's Spices and select delicatessens.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2007

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