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).

Honey-braised duck with orange and olives


You'll need

4 large duck legs 2 tbsp extra-virgin olive oil 8 French shallots, halved lengthways if large 500 ml (2 cups) chicken stock 2 tbsp honey (such as leatherwood) ½ tsp each ground cinnamon and ground coriander 6 garlic cloves 1 rosemary sprig, leaves only 1 orange, segmented 180 gm green olives 30 ml freshly squeezed orange juice To serve: couscous or rice

Method

  • 01
  • Preheat the oven to 200C. Cut the duck legs in half at the joint and remove all the bones, keeping the meat intact as much as possible. Heat the oil in a deep, ovenproof, heavy-based frying pan until it smokes. Add the duck, skin side down, and brown for about 2 minutes per side. Remove the duck from the pan and set aside.
  • 02
  • Add the shallots to the pan and toss until golden, then remove and reserve them. Discard the rendered duck fat. Add the stock, stirring to loosen any caramelised bits from the bottom of the pan. Stir in the honey and spices, place the duck back in, skin side up, along with the shallots, garlic, rosemary, orange segments, olives and seasoning. Bring to the boil.
  • 03
  • Transfer the pan to the oven and cook for 10 minutes. Reduce the temperature to 180C, cover with a tight-fitting lid or several layers of foil and cook for a further 30 minutes.
  • 04
  • Strain the duck mixture through a fine sieve into a large bowl and reserve the solids. Return the liquid to the pan and simmer, uncovered, to reduce it slightly. Skim any impurities from the top. Add the orange juice to the pan with the reserved solids and check the seasoning. Serve with couscous or rice and a salad.

"This is a really delicious dish, where the oven does all the work for you. Many people seem to steer clear of cooking duck at home. Make this and it will change your mind." - Neil Perry

At A Glance

  • Serves 4 people
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Signature Collection

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At A Glance

  • Serves 4 people

Featured in

Apr 2007

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