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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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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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.

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.

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.

Lamb and harissa sausage rolls


You'll need

1 kg minced lamb 1 onion, finely grated 80 gm (½ cup) pine nuts 75 gm (¼ cup) harissa 50 gm currants 2 tbsp finely chopped flat-leaf parsley leaves 1 tbsp ground cumin 1 kg puff pastry 1 egg, lightly whisked 2 tbsp sesame seeds

Method

  • 01
  • In a large bowl, combine lamb, onion, pine nuts, harissa, currants, parsley and cumin and season to taste with sea salt and freshly ground black pepper (check seasoning by frying a little of the mixture in a frying pan and taste). Spoon mixture into a piping bag (you won’t need a nozzle).
  • 02
  • On a lightly floured work surface, roll out puff pastry to a 3mm-thick rectangle. Pipe lamb mixture along longest edge, roll over pastry to enclose, brush eggwash along pastry edge and press to seal. Trim along length of pastry and repeat with remaining mixture and pastry.
  • 03
  • Preheat oven to 200C. Brush sausage rolls with eggwash, scatter with sesame seeds and cut into 5cm lengths. Place on baking paper-lined oven trays and bake for 15-20 minutes or until golden. Serve immediately. Unbaked sausage rolls can be frozen for up to 1 month. Bake from frozen at 200C for 25 minutes or until golden and cooked through.

At A Glance

  • Serves 30 people
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Signature Collection

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At A Glance

  • Serves 30 people

Featured in

Nov 2007

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