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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.

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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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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.

Choucroute Garnie


You'll need

60 ml (¼ cup) goose fat 2 onions, thinly sliced 4 cloves garlic 1.8 kg canned or bottled sauerkraut, drained 3-4 bay leaves 2 tbsp juniper berries 1 tbsp whole black peppercorns ½ tbsp cloves 500 ml (2 cups) Alsatian riesling 400 gm piece smoked bacon 580 gm piece pork loin 1 kransky-style sausage 1 (about 650gm) smoked pork knuckle 2 weiss (white) sausages 4 continental frankfurters 500 gm desiree potatoes, peeled and boiled, each turned with a knife into a barrel shape To serve: Dijon mustard

Method

  • 01
  • Heat goose fat in a large saucepan over medium heat, add onions and garlic and sauté for 5 minutes or until soft. Add sauerkraut, bay leaves, juniper berries, peppercorns and cloves, wine and enough cold water (about 500ml) to just cover mixture. Reduce heat to low, cover with lid and cook until almost boiling, then simmer for 45 minutes. Add smoked bacon, pork loin and kransky-style sausage and simmer for another 45 minutes.
  • 02
  • Meanwhile, place pork knuckle in a separate saucepan, cover with cold water, bring to the boil then simmer over low heat for 45 minutes. Drain, then when cool enough to handle, peel off outer layer of fat and coarsely shred meat, discarding fat and bones. Keep warm until ready to serve.
  • 03
  • Bring another saucepan of water to the boil, then simmer over low heat, add weiss sausages and frankfurters and cook for 10-12 minutes, making sure the water does not boil, otherwise the frankfurters will split.
  • 04
  • To serve, drain sausages and meats and thickly slice. Arrange sauerkraut on a platter with sausages, meats and boiled potatoes and serve with Dijon mustard to the side.

At Chez Jenny, a classic 30s Alsatian brasserie in Paris close to Place de la République, there's an endless progression of staff carrying choucroute (sauerkraut) platters heaving with smoked sausages and meats to appreciative regulars. Once you've tried a few variations, it's easy to become an afficionado of this addictive Alsace staple. Try and find a decent butcher, such as Schultz Butchers in Angaston in the Barossa (08 8564 2145) or Sydney's Bavarian Smallgoods in Ermington (02 9638 7809) for a suitable supply of interesting smoked sausages and pork products.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Plenty of chilled, dry Alsatian riesling to soak up the fat.

Featured in

Jul 2007

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