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).

Rosy cupcakes with Turkish delight


The strawberry juice adds a natural, delicate colour to the icing but you could just use a drop or two of pink food colouring. Remember you're after a soft tint not technicolour, so tread carefully.

You'll need

125 gm softened butter 220 gm (1 cup) caster sugar 1 vanilla bean, scraped seeds only 2 eggs 225 gm (1½ cups) plain flour ½ tsp baking powder 125 ml (½ cup) milk To serve: diced Turkish delight (optional)   Rosy icing 240 gm pure icing sugar, sifted 1-2 tsp rosewater, or to taste 1 strawberry

Method

  • 01
  • Preheat oven to 170C. Beat butter, sugar and vanilla seeds in an electric mixer until light and fluffy (2-3 minutes). Add eggs one at a time, scraping down sides of bowl and beating well after each addition. Sift over flour and baking powder, stir to combine, add milk and stir to combine. Half-fill 15 x 80ml-capacity muffin tins lined with paper patty cases (there may be a little mixture left over). Smooth tops and bake until risen and golden (10-15 minutes), remove from tins and cool on a wire rack.
  • 02
  • For rosy icing, combine icing sugar and rosewater in a bowl. Squeeze strawberry over bowl to extract juice (discard solids). Gradually add 20-30ml water, stirring until smooth and drizzling consistency. Spread over cakes, filling to tops of patty cases, and stand until set (4-5 minutes). Top with Turkish delight and store in an airtight container until required. Cakes are best eaten on day of making.

Tips for cupcakes
* Bring all ingredients to room temperature before you start for ease of incorporation. That goes for butter, eggs, milk and other wet ingredients.

* Prepare your moulds by lining with cupcake papers or buttering and flouring before you start.

* Make sure your butter is soft but not melting. Coarsely chop it while it's cold and place in mixing bowl minutes before you start.

* Scrape down sides of your mixing bowl regularly to prevent lumps in the batter.

* Add eggs one at a time and beat well after each addition. If the mixture shows signs of splitting (it'll look grainy), add a tablespoon or two of flour to the mixture and stir to combine before you go any further. A split mixture will result in tough cakes.

* Beat butter and sugar, and eggs, in an electric mixer, but stir in dry ingredients and milk by hand to avoid overworking the mixture.

* Fill moulds to 5mm below tops, unless otherwise specified.

* Bake cakes in centre of oven and turn halfway through cooking time to ensure even baking (except for sponge cakes, where an even oven temperature must be maintained).

* Remove cupcakes baked in paper cases from the moulds and place on a wire rack to cool, to avoid sweating.

* Be patient and let cakes cool before icing or filling.

At A Glance

  • Serves 15 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 15 people

Featured in

Apr 2009

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