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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."

Mocha layer cake


You'll need

6 eggs 165 gm (¾ cup) caster sugar 1 vanilla bean, scraped seeds only 170 gm (¾ cup) plain flour 120 gm butter, melted and cooled   White chocolate mousse 125 gm white chocolate, finely chopped 180 ml thickened cream ¼ gelatine leaf (titanium strength), softened in cold water ½ lightly beaten egg   Whipped mocha ganache 225 gm dark chocolate (85% cocoa solids), finely chopped 170 ml pouring cream 30 ml espresso coffee 3 egg yolks 35 gm caster sugar   Mocha glaze 220 gm (1 cup) caster sugar 30 ml espresso coffee 160 gm dark chocolate (70% cocoa solids), coarsely chopped

Method

  • 01
  • Preheat oven to 180C. Whisk eggs, sugar and vanilla in an electric mixer until pale and tripled in volume (6-8 minutes). Sift over flour, fold in with a metal spoon, then fold in butter. Divide evenly among 2 greased, baking-paper-lined 25cm x 35cm baking trays, bake until light golden and centre springs back when pressed lightly with your fingertip (8-10 minutes). Cool completely, trim into four 7cm x 29cm rectangles, trim tops flush and set aside.
  • 02
  • For white chocolate mousse, melt chocolate in a heatproof bowl over a saucepan of simmering water, stir until smooth, set aside. Bring 50ml cream to the simmer in a small saucepan. Squeeze excess water from gelatine, add to cream, remove from heat, stir to combine, then stir into chocolate. Whisk egg in a heatproof bowl over a saucepan of simmering water until thick and pale (1-2 minutes), fold through chocolate mixture and set aside. Whisk remaining cream until soft peaks form, fold through chocolate mixture and refrigerate until beginning to set (30 minutes).
  • 03
  • For whipped mocha ganache, combine chocolate, cream and espresso in a heatproof bowl over a saucepan of simmering water, stirring until melted and smooth, set aside. Whisk yolks and sugar in a heatproof bowl over a saucepan of simmering water until thick and pale (3-4 minutes), fold through chocolate mixture then whisk in an electric mixer until cooled to room temperature (5-6 minutes).
  • 04
  • Place a sponge rectangle in the base of a greased and baking-paper-lined 7cm x 29cm cake tin. Spread over half the whipped mocha ganache, smooth top. Top with a sponge rectangle, spread over white chocolate mousse to 1cm thick (there may be a little left over), smooth top. Repeat with another sponge rectangle and remaining whipped mocha ganache, top with remaining sponge rectangle, cover with plastic wrap and refrigerate until firm (3-4 hours).
  • 05
  • Meanwhile, for mocha glaze, combine sugar and 60ml water in a saucepan and bring to the boil over medium-high heat, stirring to dissolve sugar and brushing sides of pan with a wet pastry brush to remove sugar particles. Cook until dark caramel in colour (4-5 minutes), remove from heat, add 100ml water (be careful, it will spit). Return to heat, add espresso and chocolate, stir until smooth and combined, then set aside to cool to room temperature.
  • 06
  • Turn cake out of mould, thinly slice with a hot knife, serve immediately with mocha glaze.

At A Glance

  • Serves 12 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 12 people

Featured in

Jun 2009

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