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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."

Milk pudding with labne, apricot and Turkish fairy floss


You'll need

4 grains mastic (see note) 120 gm caster sugar 1/3 cup cornflour 1 litre full-cream milk Long strip rind from ½ lemon and ½ orange 30 ml orange-blossom water 200 gm strained yoghurt (see note) To garnish: orange-flavoured Turkish or Persian fairy floss (see note)   Apricot purée 300 gm amardine sheets (see note) 150 ml water 70 gm caster sugar 1 tbsp lemon juice

Method

  • 01
  • Grind the mastic with ½ tsp of the sugar in a mortar, then mix with the remaining sugar and cornflour in a bowl. Stir in 100ml of the milk to make a paste.
  • 02
  • Put the rest of the milk into a large, heavy-based saucepan, then whisk in the paste until smooth. Add the citrus peels and bring to the boil, whisking continuously, then lower the heat. Simmer for 4-5 minutes, whisking continuously to make sure it doesn’t catch and burn.
  • 03
  • Remove from the heat, then strain into a bowl and cool in a sink of iced water,whisking continuously so that the mixture becomes light and fluffy. When the mixture cools to blood temperature, stir in the orange-blossom water, then fold in the strained yoghurt. Spoon into serving glasses and refrigerate until chilled.
  • 04
  • To make the apricot purée, put the amardine, water and sugar into a heavy-based saucepan and cook gently, stirring occasionally, until the amardine softens and dissolves to a thickish, smooth consistency. Tip into a blender and whiz to a smooth purée. For an even smoother consistency, pass the purée through a fine sieve, if you like. Stir in the lemon juice.
  • 05
  • Spoon a little of the purée onto the milk puddings and keep chilled until ready to eat. Serve garnished with a top-knot of fairy floss.
Note Mastic is the resinous gum from an acacia tree, sold as small crystals. Amardine sheets are made of dried apricot paste. Both ingredients, as well as Persian fairy floss, are available from Middle Eastern food stores. For strained yoghurt, spoon 1kg thick natural yoghurt into a clean muslin square or tea towel. Tie the corners together and suspend from a wooden spoon over a deep bowl. Refrigerate overnight to drain.

This is the classic milk pudding recipe, which I’ve tweaked by adding strained yoghurt to give it a lovely tang. This recipe is from Turquoise – a Chef’s Travels in Turkey by Greg and Lucy Malouf.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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