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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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).

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.

Coleslaw

"Store-bought and pre-cut coleslaws, and bottled dressings have given the humble slaw a lacklustre rep over the years," says Stone. "Taking a little time (just 10 minutes!) to whip one up yourself reminds us why this salad became popular in the first place. This creamy, crunchy coleslaw comes together in a pinch and can be piled atop a thick piece of brisket or served as a side."

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Wok-fried Patagonian toothfish


You'll need

  Patagonian toothfish 75 gm (½ cup) potato flour (see note) 500 gm Patagonian toothfish, cut into 4 pieces on an angle (see note) 80 ml (1/3 cup) peanut oil 1 small red chilli, thinly sliced, to serve   Sweet soy sauce 125 ml (½ cup) chicken stock 1½ tbsp light soy sauce 60 ml (¼ cup) sake ½ tsp white sugar 3 stalks coriander, roots and leaves reserved

Method

  • 01
  • For sweet soy sauce, combine stock, soy sauce, sake, sugar and coriander stems and roots in a saucepan and simmer over medium heat for 3 minutes, then strain and cool.
  • 02
  • Combine potato flour and ½ cup water in a bowl to form a paste. Spread paste evenly over toothfish. Heat oil in a wok or frying pan over medium-high heat, add two pieces of fish and cook for 2-3 minutes each side or until cooked through. Transfer to an absorbent paper-lined plate and repeat with remaining fish.
  • 03
  • Spoon sauce among bowls, top with fish and serve scattered with chilli and coriander leaves.

Note If Patagonian toothfish is unavailable substitute with snapper or hapuku fillets. Potato flour is available from health food stores and Asian supermarkets.


At A Glance

  • Serves 4 people
GT
Signature Collection

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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At A Glance

  • Serves 4 people

Featured in

Feb 2007

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