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).

Truffled pork pies with watercress and beetroot salad


You'll need

  Pork pie filling 500 gm pork sausages, skins removed 10 gm fresh black truffle, finely chopped 1 tsp thyme leaves, finely chopped 1 egg, lightly beaten with ½ cup milk   Jellied truffle aspic 375 ml (1½ cup) chicken stock 125 ml (½ cup) dry sherry 8 (15gm) leaves gelatine (gold strength), softened in cold water 10 gm fresh black truffle, finely chopped   Pastry 60 ml (¼ cup) milk 125 gm lard, coarsely chopped (see note) 450 gm (3 cups) plain flour, sifted   Watercress and beetroot salad 2 bunches (about 2 cups) baby golden beetroot, trimmed ½ bunch (about 150gm) watercress, washed and stems trimmed 1 small white onion, thinly sliced 60 ml (¼ cup) extra-virgin olive oil 1 tbsp white wine vinegar

Method

  • 01
  • For jellied truffle aspic, heat chicken stock and dry sherry in a saucepan over medium heat until warmed, then transfer to a bowl. Squeeze excess water from gelatine and add to stock, whisking to dissolve gelatine. Add truffle, season to taste with sea salt and freshly ground white pepper. Transfer to a jug and cool.
  • 02
  • For pastry, combine milk, lard and 150ml water in a saucepan and bring to the boil over high heat. Place flour and 2 tsp sea salt in a food processor and with motor running, slowly add hot milk mixture, in a thin stream, and process until a smooth dough forms. Cool dough for 2-3 minutes, then place in a lightly oiled bowl, turn to coat, cover and stand in a cool place for 20 minutes. Turn dough onto a lightly floured surface and knead lightly for 5 minutes.
  • 03
  • Halve dough and roll out one half to 5mm thick. Using a 10cm-diameter round pastry cutter, cut out 4 rounds, reserving scraps. Repeat with remaining pastry, so you have 8 rounds altogether. Press pastry rounds into 8 lightly greased holes of a 12-hole, ½-cup capacity muffin pan.
  • 04
  • Preheat oven to 200C. Combine sausage meat, truffle and thyme in a bowl and season to taste, then divide sausage mixture among the pastry-lined holes. Roll out reserved scraps to 5mm thick and, using an 8cm-diameter round cutter, cut out 8 rounds, then, using a 2cm-diameter round cutter, cut out a hole in the centre of each round. Place rounds over the pies, pressing edges with fingers to seal, and trim excess pastry. Brush tops of pies with eggwash and bake for 20 minutes. Reduce heat to 180C and bake for another 15-20 minutes or until pastry is golden. Remove from oven, allow to cool a little, then pour jellied truffle aspic into the holes of pies. Cool completely, then chill in refrigerator. Pies will keep refrigerated, in an airtight container, for up to a week.
  • 05
  • For salad, cook beetroot in boiling salted water for 8-10 minutes, drain, then peel and halve and place in a bowl with watercress and onion. Whisk olive oil and vinegar in a bowl to combine and season to taste. Drizzle over beetroot mixture and toss gently to combine. To serve, bring pies to room temperature and serve with salad.

Note Lard (rendered pig fat) is available from select butchers.


Where to buy truffles
You can buy Australian truffles direct from the producers - ask for Al Blakers, of Manjimup Truffles, at the Five Acre Nursery, (08 9771 2258), or get in touch with fellow West Australians The Wine & Truffle Company (www.wineandtruffle.com.au), or Duncan Garvey at Tasmania's Perigord truffles (www.perigord.com.au). Otherwise Simon Johnson stores around the country have WA truffles in stock, as does Brisbane's Black Pearl Epicure, and other smaller premium retailers. If the idea of entering into a truffle co-op appeals but you can't find like-minded fellows, ask suppliers and delis; some - such as Sydney's Black Bull Butchery, in Potts Point - organise their own co-ops, and sell to their customers by the gram.

At A Glance

  • Serves 4 people
GT
Signature Collection

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At A Glance

  • Serves 4 people

Drink Suggestion

Coopers Pale Ale.

Featured in

Jul 2007

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