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."

Pistachio and orange blossom mirlitons


You'll need

90 gm butter, coarsely chopped 130 gm pure icing sugar, sieved 70 gm pistachios, roasted, peeled and cooled 2 oranges, finely grated rind only (reserve juice for candied orange rind) 35 gm (¼ cup) plain flour 3 eggwhites, lightly beaten 2 tsp orange blossom water   Orange vanilla pastry 100 gm butter, softened 100 gm pure icing sugar, sieved 1 orange, finely grated rind only 1 vanilla bean, scraped seeds only 2 eggs 250 gm (1 2/3 cups) plain flour   Candied orange rind Rind of 1 orange, removed with a peeler, thinly sliced 130 gm caster sugar 3 oranges, juice only 2 tsp orange blossom water

Method

  • 01
  • For orange vanilla pastry, beat butter, icing sugar, orange rind and vanilla seeds in an electric mixer until pale and creamy (2-3 minutes). Add eggs one at a time, beating well and scraping down sides of bowl after each addition. Add flour and a pinch of salt, beat until just combined, then turn onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate until firm (1½-2 hours). Roll out pastry on a lightly floured surface to 2mm thick and use to line 24 petits four-size tartlet tins (some pastry may be left over). Refrigerate for 30 minutes.
  • 02
  • Meanwhile, for candied orange rind, place rind in a small saucepan of cold water, bring to the boil, drain and repeat twice. Combine sugar, two thirds of the orange juice and 60ml water in a small saucepan. Stir over medium heat to dissolve sugar and bring to a simmer. Add blanched orange rind, bring to the boil, reduce heat to low and simmer, brushing down sides of pan with a wet pastry brush to remove sugar crystals. Cook until rind is translucent (8-10 minutes). Remove from heat, stir in orange blossom water and remaining orange juice and set aside.
  • 03
  • Preheat oven to 200C. Cook butter in a small saucepan over medium-high heat until dark nut brown (3-4 minutes), remove from heat and cool completely.
  • 04
  • Process icing sugar and pistachios in a food processor until finely ground. Transfer to a bowl, add orange rind and flour and stir to combine. Whisk in eggwhites, then cooled butter and orange blossom water. Spoon into prepared tartlet tins and bake on an oven tray until golden and risen (8-10 minutes). Cool on a wire rack and serve topped with candied orange rind and a little orange syrup.

At A Glance

  • Serves 24 people
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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 24 people

Drink Suggestion

Eaux de vie de Poire William.

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