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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."

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Homemade white bread

"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

Wakame seaweed salad


You'll need

20 gm dried wakame (see note) 2 tbsp rice vinegar 2 tbsp light soy sauce 2 tsp roasted sesame seeds 1-2 tsp chilli powder or chilli flakes, to taste 1 tsp sugar

Method

  • 01
  • Soak dried wakame in tepid water for 10-20 minutes to reconstitute. Drain and trim tough central spine, if any, of the wakame, blanch in hot water to soften and refresh in cold water to improve colour. Wrap wakame in absorbent paper to extract moisture, then coarsely chop.
  • 02
  • Combine wakame in a bowl and mix in vinegar, soy, chilli, sesame seeds and sugar and serve immediately.

Note Dried wakame is available from Asian grocery stores and select health food shops. This salad goes particularly well with chilled tossed noodles.


This is the Chinese version of the popular Japanese wakame salad (bottom). Enjoyed as an appetiser particularly by the coastal Chinese, wakame is extremely nutritious and is perfect with vinegary dressings. Because store-bought wakame salad is made with fresh wakame, dried wakame produces a khaki-coloured salad. While it is not conventional, I sometimes serve this salad with spinach and green onions.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2007

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