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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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We’ve teamed up with pottery house Robert Gordon to create a range of tableware – introducing the Gourmet Traveller Signature Collection.

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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."

Sheep's milk yoghurt panna cotta


This dessert is set with just enough gelatine to make it melt in your mouth. If your strawberries are already sweet, don't add any sugar; just crush them with a fork. You'll need to begin this recipe a day ahead.

You'll need

300 ml pouring cream 260 gm sheep’s milk yoghurt 2 tbsp honey 3 gelatine leaves (gold strength), softened in cold water 200 gm strawberries, hulled and thinly sliced 1 tbsp caster sugar   Hazelnut biscuits 50 gm hazelnuts 125 gm unsalted butter, coarsely chopped 100 gm sugar 1 egg 250 gm plain flour, sifted

Method

  • 01
  • Whisk cream and yoghurt in a large bowl until smooth, set aside.
  • 02
  • Bring honey to a simmer in a small saucepan. Squeeze excess water from gelatine, add gelatine to honey and stir to dissolve. Stir honey mixture through yoghurt mixture, then divide among four 150ml-capacity dariole moulds. Refrigerate until set (6 hours-overnight).
  • 03
  • Meanwhile, for hazelnut biscuits, preheat oven to 180C. Spread hazelnuts on an oven tray and roast until golden (4-5 minutes), rub with a tea towel to remove skins, cool slightly, then process in a food processor until coarsely ground. Beat butter, sugar and a pinch of salt in an electric mixer until smooth, add egg, beat to combine. Scrape down sides of bowl, add flour and hazelnuts, then mix on low speed until incorporated. Shape dough into a disc, wrap in plastic wrap and refrigerate for at least 2 hours. Roll out dough on a lightly floured surface to 5mm thick and cut out circles with an 8cm-diameter cutter. Place on an oven tray lined with baking paper, bake until golden (8-10 minutes). Cool slightly on tray, then transfer to a wire rack to cool completely (10-20 minutes). Biscuits will keep, stored in an airtight container, for up to1 week. Makes about 12 biscuits.
  • 04
  • Combine strawberries and sugar in a small saucepan, stir over low heat until syrupy (1-2 minutes), cool to room temperature. Dip bases of panna cotta moulds in warm water, turn out onto biscuits and serve with strawberries and syrup.

At A Glance

  • Serves 4 people
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Signature Collection

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At A Glance

  • Serves 4 people

Drink Suggestion

Frothy, young moscato.

Featured in

Sep 2009

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