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).

Bahmi goreng


You'll need

300 gm fresh egg noodles 2 eggs, lightly beaten 60 ml (¼ cup) soy sauce 60 ml (¼ cup) peanut oil 2 cloves garlic, finely chopped 2 chicken thigh fillets, thinly sliced 100 gm pork fillet, thinly sliced 12 green prawns, peeled, veins removed, tails intact 80 gm Chinese cabbage leaves, coarsely torn 3 long red chillies, cut into wedges 4 green onions, thinly sliced diagonally 60 ml (¼ cup) chicken stock 60 ml (¼ cup) kecap manis To serve: fried shallots, kecap manis and chilli sauce

Method

  • 01
  • Cook noodles in boiling water for 1 minute or until just cooked. Drain, refresh in cold running water, drain again and set aside.
  • 02
  • To make omelette rolls, combine eggs and 1 tbsp soy sauce in a bowl and season to taste with sea salt and freshly ground black pepper. Heat 1 tsp oil in a 10cm-diameter frying pan over medium-high heat, add a quarter of the egg mixture, swirl to coat pan, cook for 1 minute or until egg is just set, then transfer to a plate and roll into a cylinder. Repeat with remaining egg mixture.
  • 03
  • Heat remaining oil in a wok or large heavy-based frying pan over medium-high heat, add garlic, pork and chicken and cook for 2-3 minutes. Add prawns, cabbage, chilli, green onion and cook for 2-3 minutes or until prawns just change colour. Add stock, kecap manis, remaining soy sauce and noodles, toss to combine and cook until noodles are warm. Divide among bowls, top with an omelette roll, scatter with fried shallots and serve with kecap manis and chilli sauce passed separately.

Egg noodles
From golden nests of dried noodles to the thick Shanghai variety, egg noodles work hard in dishes across Asia. Fresh hokkien noodles, as the name implies, were invented by the Hokkien Chinese and were swiftly adopted by Malaysia where they’re often used in hawker-style dishes. They’re sold cooked and oiled, either fresh or in vacuum packs. Shanghai noodles are a close cousin to this variety and are generally sold in an uncooked state. They’re famously used in zha jiang mian, noodles topped with a pork and brown bean sauce, which loosely resembles that other popular meat and noodle dish, spaghetti bolognese. Fresh and dried egg noodles are eaten for breakfast, lunch and dinner, dropped into soups or, as here, stir-fried in a take on the Indonesian rice classic, nasi goreng.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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