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."

Lamb meatballs with Lebanese rice


You'll need

1.5 kg minced lamb 105 gm (1½ cup) fresh coarse breadcrumbs 5 garlic cloves, finely grated 1 egg, lightly beaten 1½ tbsp ground cumin 1½ tsp ground coriander 1 tsp each of ground allspice and ground cardamom 90 ml extra-virgin olive oil 1 onion, finely chopped 5 vine-ripened tomatoes, coarsely chopped ½ cup (loosely packed) coriander, to serve   Lebanese rice 50 gm butter 1 tbsp extra-virgin olive oil 1 onion, finely chopped 120 gm angel hair pasta, coarsely broken 400 gm (2 cups) basmati rice

Method

  • 01
  • Combine lamb, breadcrumbs, garlic, egg and spices in a large bowl and season to taste. Mix with your hands until well combined. Roll tablespoons of mixture into balls and set aside on a tray.
  • 02
  • Preheat oven to 180C. Heat 30ml oil in a large frying pan over high heat. Add meatballs and cook in batches, turning until browned (4-5 minutes). Transfer to a baking dish.
  • 03
  • Heat remaining olive oil in a separate frying pan over medium heat. Add onion and cook until soft (5-7 minutes). Add tomato and cook until tomato just softens (1-2 minutes). Pour over meatballs and roast until meatballs are cooked through (10-15 minutes).
  • 04
  • For Lebanese rice, heat butter and oil in a large saucepan over low-medium heat. Add onion and cook until soft (5-6 minutes). Add pasta and stir until just beginning to brown, then add rice and 1 litre water, stir to combine, bring to the boil, then reduce heat to low, cover with a lid, and cook until liquid is absorbed (10-12 minutes). Season to taste. Scatter meatballs with coriander and serve immediately with the Lebanese rice.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Spicy grenache-shiraz blend.

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