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).

Baby octopus, tomato, eggplant and chilli pasta


This classic southern Italian dish really benefits from the use of canned cherry tomatoes.

You'll need

250 ml (1 cup) extra-virgin olive oil 1 large eggplant, halved and thickly sliced 1 kg baby octopus, cleaned and halved lengthways 1 large onion, thinly sliced 2 cloves of garlic, finely chopped 1 tsp dried savory leaves (see note) 1 tbsp dried chilli flakes 3 fresh bay leaves 800 gm canned cherry tomatoes (see note) 1 tbsp tomato paste 1 tbsp red wine vinegar 160 gm (1 cup) green olives 500 gm dried macaroni

Method

  • 01
  • Heat ½ cup oil in a large frying pan over medium heat, add eggplant and cook, turning once, for 5 minutes or until softened and starting to become golden. Drain eggplant on absorbent paper and transfer to a bowl.
  • 02
  • Heat remaining oil in a heavy-based casserole or saucepan over medium heat, add octopus and sauté for 3-5 minutes. Add onion, garlic, savory, chilli flakes and bay leaves and cook, stirring occasionally, for 5 minutes. Add cherry tomatoes, tomato paste, vinegar and eggplant. Stir to combine, cover and simmer for 30 minutes or until sauce thickens and octopus is tender. Add green olives and cook for another 10 minutes.
  • 03
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, then drain. Toss pasta through sauce and serve immediately.

Note Dried savory is a herb, available from Herbie's Spices. Canned cherry tomatoes are available from select supermarkets and delicatessens.


At A Glance

  • Serves 6 people
GT
Signature Collection

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At A Glance

  • Serves 6 people

Featured in

Dec 2006

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