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).

Roast zucchini and torn bread salad with verjuice dressing


You'll need

4 zucchini, cut lengthways into wedges (see note) 60 ml (¼ cup) extra-virgin olive oil Juice and finely grated rind of 1 lemon 120 gm crustless sourdough bread, coarsely torn 2 bunches asparagus, trimmed 1 cup (loosely packed) pea tendrils 2 baby gem lettuce hearts, quartered (see note) 2 yellow squash, thinly sliced 2 salad onions, thinly sliced on a mandolin   Verjuice dressing 50 ml olive oil 30 ml verjuice Juice of 1 lemon

Method

  • 01
  • Preheat oven to 220C. Toss zucchini and half the oil in a bowl, season to taste, spread in a roasting pan and roast until golden and tender (12-15 minutes). Drizzle with lemon juice and set aside to cool.
  • 02
  • Meanwhile, toss bread, lemon rind and remaining oil in a bowl, season to taste, spread in a roasting pan and bake, stirring occasionally, until golden and crisp (8-10 minutes). Set aside to cool.
  • 03
  • Blanch asparagus until just tender (2-3 minutes), drain, refresh and drain again. Transfer to a bowl, add zucchini, croûtons, pea tendrils, lettuce hearts, squash and onion, and toss lightly to combine.
  • 04
  • For verjuice dressing, whisk ingredients in a bowl to combine, and season to taste. Drizzle over zucchini mixture, toss lightly to combine and serve immediately.

Note We've used yellow and green zucchini in these recipes, but you can substitute any available zucchini. If gem lettuce is unavailable, substitute baby cos.


At A Glance

  • Serves 4 people
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Signature Collection

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At A Glance

  • Serves 4 people

Featured in

Feb 2011

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