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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Fast Chinese Recipes

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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."

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.

Stir-fry recipes

A centrepiece of stir-fried lobster with garlic stems or Neil Perry’s stir-fried beef with Sichuan peppercorns and sweet bean sauce? Whichever you choose, our online collection of 22 wok-tossed recipes is bound to cause a stir.

Homemade white bread

"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

Prego rolls

"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

Crowd-pleasing chocolate cake with roast rhubarb


You'll need

125 gm hazelnut meal 80 gm plain flour 20 gm Dutch-process cocoa, plus extra to serve 1 tsp baking powder 280 gm dark chocolate (70% cocoa solids), finely chopped 200 gm unsalted butter, coarsely chopped 25 ml espresso or coffee liqueur 5 eggs, separated 220 gm (1 cup) raw caster sugar To serve: crème fraîche   Roast rhubarb 1 bunch rhubarb, trimmed and cut into 5cm lengths 110 gm raw caster sugar 2 oranges, juice only 1 vanilla bean, scraped seeds only

Method

  • 01
  • Preheat oven to 200C. Place rhubarb in a colander, rinse under running water, combine in a bowl with remaining ingredients, stir to coat. Transfer to a small roasting tray, cover with foil, roast until tender (10-15 minutes), set aside.
  • 02
  • Reduce oven to 180C. Combine hazelnut meal, flour, cocoa and baking powder in a bowl, set aside. Melt chocolate, butter and espresso in a heatproof bowl over simmering water, stirring occasionally until smooth (2-3 minutes). Remove from heat, stir in yolks.
  • 03
  • Whisk eggwhites in an electric mixer until firm peaks form (2-3 minutes), gradually add sugar, whisking until thick and glossy. Fold into chocolate mixture, then fold in hazelnut mixture. Spoon into a 22cm-diameter buttered and base-lined springform cake tin and bake until a skewer withdraws clean (30-35 minutes). Cool completely in tin, remove, dust with extra cocoa and serve with crème fraîche and roast rhubarb. Store at room temperature. Best eaten on day of making.

At A Glance

  • Serves 10 people
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Signature Collection

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At A Glance

  • Serves 10 people

Drink Suggestion

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Featured in

Aug 2009

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