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."

Tender Tart


You'll need

240 gm plain flour 180 gm unsalted butter, chilled, coarsely chopped 3 eggs 220 gm (1 cup) white sugar 160 gm (1 cup) hazelnuts, roasted, peeled and coarsely chopped To serve: sheep’s milk yoghurt

Method

  • 01
  • Combine flour and butter in a bowl and, using your fingertips, rub in butter until mixture resembles fine crumbs. Add 1 egg yolk (reserving eggwhite) and 1-2 tbsp of cold water and mix to just combine, then turn onto a lightly floured work surface and knead lightly until smooth. Wrap in plastic wrap and refrigerate for 1 hour to rest.
  • 02
  • Preheat oven to 180C. Roll out pastry on a lightly floured surface to 3mm-4mm thick and line a 24cm-diameter loose-bottomed fluted tart pan, trimming edges and reserving scraps. Refrigerate scraps and tart for 30 minutes.
  • 03
  • Combine remaining eggs and sugar in a bowl and stir to combine. Stir in hazelnuts, then spoon into tart case (there may be some filling leftover). Roll out pastry scraps on a lightly floured surface to 3mm-4mm thick, cut into 2cm-wide strips and arrange in a lattice pattern over filling. Brush with lightly beaten reserved eggwhite and bake until golden (about 30 minutes). Serve immediately or at room temperature with sheep’s milk yoghurt.

At A Glance

  • Serves 4 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 4 people

Drink Suggestion

Sauternes.

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