GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

By subscribing to Gourmet Traveller via auto-renewal you‘ll pay only $6 for your first three issues, and then just $5.95 each issue thereafter.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

Ultimate sandwich recipes

From back-to-school classics to weekend favourites - a great sandwich is a thing of beauty...

Rene Redzepi announces MAD Symposium at Sydney Opera House

Chef Rene Redzepi will revive his MAD food festival for a one-day adventure at the Sydney Opera House...

Lawyers, Guns and Money: a preview

What's next for the owners of Melbourne's Lee Ho Fook? An Asian cafe called Lawyers, Guns and Money...

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.

Spiced five-grain granola


You'll need

120 gm (1 cup) each rolled oats, spelt flakes, triticale and rye flakes (see note) 130 gm almonds, coarsely chopped 60 gm (½ cup) puffed spelt 60 gm (½ cup) puffed millet 30 gm sesame seeds 1½ tsp ground cinnamon ½ tsp ground ginger 250 ml (1 cup) maple syrup 60 ml (¼ cup) rice syrup 2 tbsp grapeseed oil 1 pineapple, quartered lengthways, core removed, sliced into 3cm pieces 2 bananas, thinly sliced Pulp of 3 passionfruit To serve: chilled Jersey milk (see note) and thick yoghurt

Method

  • 01
  • Combine oats, spelt flakes, triticale, rye flakes, almonds, puffed grains, sesame seeds and spices in a large bowl and set aside.
  • 02
  • Preheat oven to 180C. Warm maple syrup and rice syrup in a saucepan over low heat, add oil, pour over oat mixture and stir to coat. Spread on oven trays lined with baking paper and bake, stirring occasionally, until crisp and golden (15-20 minutes). Cool on trays. Granola will keep in an airtight container for 2 weeks.
  • 03
  • To serve, combine pineapple, banana and passionfruit in a bowl, toss gently to combine and serve with spiced five-grain granola, Jersey milk and thick yoghurt.

Note Spelt flakes, triticale and rye flakes are all available from select health-food shops. If they're unavailable, substitute extra rolled oats. Jersey milk has a high fat content. It's available from select farmers' markets and delicatessens.


At A Glance

  • Serves 10 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.

Read More
Twenty
things to do in Sydney

From drinks and dos to eats and retreats, our go-guide to Sydney has you covered. Are you ready to live it up, or wind it down, in the harbour city?

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

Drink Suggestion

Pot of Earl Grey tea.

Featured in

Nov 2012

You might also like...

Crepes with honeyed oranges

recipes

Poached eggs with creamed corn and green chilli relish

Chocolate-orange champorado

recipes

Raisin pain au lait with honey quince and creme fraiche

Raclette with smoked bacon and fine herb salad

recipes

Poffertjes with mandarin jam

Egg, spinach, rocket and feta breakfast tart

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×