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."

Stir-fry recipes

A centrepiece of stir-fried lobster with garlic stems or Neil Perry’s stir-fried beef with Sichuan peppercorns and sweet bean sauce? Whichever you choose, our online collection of 22 wok-tossed recipes is bound to cause a stir.

Mustard and dill sauce


You'll need

1 tbsp Swedish mustard (see note) 1 tsp Dijon mustard 2 tsp caster sugar 90 ml olive oil 30 ml lemon juice, or to taste 2 tbsp finely chopped dill 2 tsp jarred horseradish, or to taste (optional)

Method

  • 01
  • Whisk mustard and sugar in a bowl to combine, gradually add olive oil in a thin steady stream, whisking until thick and emulsified. Whisk in remaining ingredients, season to taste and serve with gravlax.

Note Makes about 150ml. Swedish mustard is available from select delicatessens.


At A Glance

  • Serves 8 people
GT
Signature Collection

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At A Glance

  • Serves 8 people

Featured in

Oct 2012

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