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.
"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."
Note Guanciale is cured pork cheek, available from Italian delicatessens and butchers. Pancetta is the nearest substitute.
Carbonara is a traditional pasta dish from Rome. Some sources date it as far back as ancient Rome, while others say it was a post-WWII invention. There is as much controversy over how the name came about. 'Carbone' is Italian for coal, and some say this dish is named for the charcoal makers or coal miners with whom it was popular. Whatever its origin, authentic carbonara includes eggs, black pepper, guanciale (pork cheek) and parmesan or Pecorino. It should be eaten as soon as it's mixed, while it's still hot.