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."

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.

Chocolate and marrons glacés soufflé with chocolate sauce


You'll need

  Soufflé 125 gm dark chocolate (64.5% cocoa solids), finely chopped 20 gm marrons glacés, drained from syrup and finely chopped (see note) 5 eggwhites 65 gm caster sugar, plus extra for moulds 3 egg yolks For dusting: Dutch-process cocoa For greasing: soft butter   Chocolate sauce 140 gm dark chocolate (64.5% cocoa solids), finely chopped 125 ml pouring cream 20 ml Cognac

Method

  • 01
  • For chocolate sauce, combine chocolate, cream and Cognac in a heatproof bowl and place over a saucepan of simmering water, stirring occasionally until smooth. Set aside and keep warm.
  • 02
  • Preheat oven to 180C. Melt chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth, add marrons glacés and combine. Keep warm.
  • 03
  • Meanwhile, whisk eggwhites until soft peaks form, add one-third of the sugar and whisk until glossy. Add remaining sugar, whisking continuously, until firm peaks form. Add egg yolks to chocolate mixture and mix to combine (mixture will stiffen slightly). Fold one-third of the eggwhite mixture through chocolate mixture to lighten, then fold through remaining eggwhite mixture. Divide among four buttered and sugared 200ml-capacity ovenproof ramekins, smoothing tops and running a finger around edges. Bake for 10-12 minutes or until risen and just cooked, dust with cocoa and serve immediately with chocolate sauce to pour over.

Note Marrons glacés are candied chestnuts preserved in heavy sugar syrup and are available from David Jones Foodhalls, Simon Johnson and select delicatessens.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Pedro Ximenez.

Featured in

Jul 2007

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