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

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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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Soy-poached turkey breast


This is a great recipe if you're short on time to brine a whole turkey.

You'll need

4 green onions 125 ml (½ cup) soy sauce 125 ml (½ cup) Shaoxing wine 1 head garlic, halved 8 cm piece ginger, peeled and coarsely chopped 4 pieces orange rind, removed with a peeler 2 each cinnamon quills and star anise 1 (about 1.2kg) turkey breast, skin on 2 tbsp rice vinegar 1 tsp sesame oil 200 gm sugar snap peas, blanched and split lengthways 1 cup (loosely packed) coriander sprigs 2 long red chillies, thinly sliced diagonally 1 telegraph cucumber, thinly sliced into ribbons using a mandolin To serve: toasted sesame seeds

Method

  • 01
  • Coarsely chop half the green onions and combine in a large saucepan with soy sauce, Shaoxing wine, garlic, ginger, orange rind, spices, turkey breast and enough cold water to cover. Bring to the simmer over medium heat, cook for 10 minutes, then remove from heat and stand for 30 minutes.
  • 02
  • Skim fat from surface, then combine 2/3 cup of poaching liquid in a bowl with vinegar and sesame oil, whisk to combine and set dressing aside.
  • 03
  • Meanwhile, thinly slice remaining green onions diagonally, combine in a small bowl with sugar snap peas, coriander, chilli and cucumber ribbons and set salad aside.
  • 04
  • To serve, remove turkey from poaching liquid (see note), thickly slice and arrange on a platter with salad. Ladle over dressing, scatter with sesame seeds and serve at room temperature or chilled.

Note Reserve the poaching liquid to poach other Asian-style poultry. Refrigerate for up to 1 month and bring to the boil before using.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Spicy, earthy red mourvedre.

Featured in

Dec 2007

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