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).

Steamed pear and ginger pudding


You'll need

300 gm caster sugar 125 ml (½ cup) dessert wine 1 tsp finely grated fresh ginger 2 limes, juiced and rinds finely grated 4 small buerre bosc pears, peeled, cored and quartered 150 gm soft butter 2 eggs 2 tsp ground ginger 2 tbsp finely chopped crystallised ginger 2 tbsp golden syrup 300 gm (2 cups) self-raising flour 250 ml (1 cup) milk To serve: clotted or double cream

Method

  • 01
  • Combine 150gm sugar, dessert wine, fresh ginger and lime juice in a saucepan and stir over medium-high heat until sugar dissolves. Add pears, bring to a simmer and cook for 20 minutes or until pears are just tender. Using a slotted spoon, transfer pears to a bowl and set aside. Bring syrup to the boil and cook for 10-15 minutes or until reduced to 100ml. Pour 20ml of syrup into the base of a buttered and sugared 2 litre-capacity pudding basin and arrange half the pears in base. Add remaining pears to remaining syrup and set aside.
  • 02
  • Using an electric mixer, beat butter and remaining sugar until pale and creamy, add eggs, lime rind, ground and crystallised ginger and golden syrup and beat until incorporated. Add flour and milk alternately and beat until smooth, then spoon over pears in pudding basin, smoothing top and covering closely with a round of baking paper. Cover with a double layer of foil and secure with string. Place in a large saucepan and pour in enough boiling water to come halfway up the sides of the basin. Cover with a lid, bring to the boil over medium-high heat, reduce to a simmer and cook for 2 hours 45 minutes, topping up with extra boiling water when necessary. The pudding is ready when it’s springy to touch.
  • 03
  • To serve, carefully invert pudding onto a serving plate and serve warm with reserved pears and syrup and clotted cream.

At A Glance

  • Serves 6 people
GT
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

Aug 2007

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