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."

Heart-stopping hot chocolate with chocolate marshmallows


Inspired by New York's City Bakery's famous hot chocolate, which is so intense it's served in shots.

You'll need

320 ml milk 320 ml pouring cream 300 gm dark chocolate (64% cocoa solids), finely chopped To serve: chocolate liqueur To serve: Dutch-process cocoa   Chocolate marshmallows 20 gm powdered gelatine 330 gm (2 cups) white sugar 100 ml (2/3 cup) corn syrup (see note) 1 tsp vanilla extract 50 gm Dutch-process cocoa 120 gm (¾ cup) pure icing sugar 70 gm (¼ cup) cornflour

Method

  • 01
  • For marshmallows, place gelatine in the bowl of an electric mixer fitted with a whisk attachment, add 1/3 cup cold water and stand for 10 minutes. Combine sugar, corn syrup and 1/3 cup water in a saucepan and stir over medium-high heat until sugar dissolves, bring to the boil and cook without stirring until mixture reaches 121C on a sugar thermometer. With the mixer on low speed, add syrup in a thin steady stream and whisk until combined. Scrape down sides of bowl, add vanilla, increase speed to high and whisk for 8-10 minutes or until thick, white and fluffy. Sieve over 20gm cocoa, whisk and transfer mixture to a baking paper-lined, lightly oiled 17cm-square cake pan, smoothing top and stand overnight. Turn onto a lightly oiled cutting board and cut into squares. Sieve together icing sugar, cornflour and remaining cocoa, then roll marshmallows in cocoa mixture to coat. Marshmallows will keep for up to a week in an airtight container.
  • 02
  • Combine milk and cream in a heavy-based saucepan and bring to a simmer over low heat. Add chocolate and stir continuously until melted and smooth. Divide among heatproof cups, add liqueur to taste, scatter with cocoa and serve with marshmallows.
Note Corn syrup is available from health food stores and supermarkets.

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

Apr 2007

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