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."

12-hour barbecue beef brisket

"Texas is world-renowned for barbecuing a mean brisket, the flat and fatty slab of meat, cut from the cow's lower chest," says Stone. "Cooking a simply seasoned brisket low and slow on a smoker (or kettle barbecue when barbecuing at home), gradually rendering the gummy white fat while simultaneously infusing smoky flavour into the meat, is a labour of love. Although time-consuming, briskets are not difficult to cook. And while you'll note that this one takes a whopping 12 hours to cook, don't be alarmed if your brisket needs another hour or so - this timing is an approximation, and greatly depends on the size of your brisket and heat of your barbecue." The brisket can also be cooked in an oven (see note).

Lemon sherbet marshmallows


You'll need

25 gm powdered gelatine 185 ml (¾ cup) lemon juice ½ lemon, finely grated rind only 500 gm caster sugar 1 tbsp liquid glucose 2 eggwhites For dusting: snow sugar (see note)   Lemon sherbet 75 gm citric acid (see note) 95 gm pure icing sugar 1 tbsp bicarbonate of soda, finely sieved 1 lemon, finely grated rind only

Method

  • 01
  • Combine gelatine, lemon juice and rind in a small bowl and stand until lemon juice is absorbed (1-2 minutes). Fill a bowl with boiling water and place bowl of gelatine mixture on top and stand until gelatine has dissolved (1-2 minutes). Keep warm.
  • 02
  • Combine sugar, glucose and 200ml water in a saucepan. Bring to the boil, stirring to dissolve sugar, then brush down sides of pan using a wet, clean pastry brush and cook over medium heat until syrup reaches 125C on a sugar thermometer (5-10 minutes).
  • 03
  • Meanwhile, whisk eggwhites using an electric mixer on medium speed until soft peaks form. Increase speed to high and whisk to firm peaks. With motor running and mixer speed on medium, slowly and simultaneously add syrup and gelatine mixture in a thin stream. Whisk until mixture cools to blood temperature. Spoon into a baking paper-lined 20cm-square cake tin, smooth top using a wet palette knife and refrigerate until firm (1-2 hours). Cut into cubes, roll in snow sugar and refrigerate until required.
  • 04
  • For lemon sherbet, sift ingredients through a fine sieve into a dry bowl (sherbet must remain dry to retain fizz effect). It will keep refrigerated in a dry airtight container for 1 week.
  • 05
  • Serve marshmallows dusted heavily in lemon sherbet and eat immediately.
Note Snow sugar is a mixture of icing sugar and vegetable fats, resulting in an icing sugar that can be used to dust slightly moist cakes without dissolving as quickly as ordinary icing sugar. It is available from select delicatessens. Substitute with icing sugar. Citric acid is available from the baking section of major supermarkets. Make sure all ingredients for lemon sherbet stay completely dry otherwise you wil lose the fizz effect.

At A Glance

  • Serves 4 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 4 people

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