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."

Confit garlic and thyme bread


Makes 1 loaf.

You'll need

  Bread 8 gm dried yeast 180 gm organic whole-wheat flour 280 gm plain flour 1 tbsp thyme leaves To serve: butter, softened   Confit garlic 3 heads garlic, cloves separated and peeled 125 ml (½ cup) extra-virgin olive oil

Method

  • 01
  • For confit garlic, combine garlic and oil in a saucepan and poach over low heat for 15-20 minutes or until garlic is soft. Remove from heat and cool. Garlic will keep in its oil, refrigerated, in an airtight container for up to 1 month.
  • 02
  • Combine yeast, whole-wheat flour and 340ml lukewarm water in a large mixing bowl and stand for 1 hour or until foamy.
  • 03
  • Combine plain flour, 3 tsp salt and thyme with yeast mixture and stir to combine, then transfer to a lightly floured work surface and knead for 10 minutes or until smooth and elastic. Place dough in an oiled bowl, turn to coat, then cover with plastic wrap and stand for 1 hour or until doubled in size.
  • 04
  • Knock down dough, transfer to a lightly floured work surface, press out into a 20cm x 30cm rectangle, scatter over confit garlic cloves and drizzle with a little confit oil, then fold over one-third of the dough lengthways, then remaining third to enclose. Place on a lightly floured oven tray, cover with a clean tea towel and stand for 2 hours or until doubled in size.
  • 05
  • Preheat oven to 250C. Bake for 5 minutes, then reduce heat to 180C and bake for 40 minutes or until golden. Serve warm with butter on the side. Garlic bread will keep, stored in an airtight container, for 3-4 days.

At A Glance

  • Serves 6 people
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Signature Collection

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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At A Glance

  • Serves 6 people

Featured in

Jul 2007

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