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.

Ultimate sandwich recipes

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

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...

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...

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."

Home for the holidays: make your own gingerbread house


You'll need

1 quantity gingerbread To decorate: silver cachous and red sugar balls To fill house: lollies (optional) To cover board: fondant (optional) For dusting: pure icing sugar   Royal icing 4 eggwhites 880 gm pure icing sugar, sieved

Method

  • 01
  • Preheat oven to 180C. Roll out each piece of gingerbread on a lightly floured surface to 3mm thick. Using templates as guides, cut out 2 roof pieces (10.5cm wide and 27cm long), 2 side walls (14cm high and 24cm long) and 2 end walls (13cm wide and 14cm high, with a 6cm-high pitch for the roof), re-rolling scraps if necessary, then cut a door out of one end wall. Cut decorative shapes out of any remaining scraps (we made a Christmas tree for the garden and shutters for the windows). Place pieces on oven trays lined with baking paper and bake in batches until darkened around edges (8-10 minutes for smaller pieces; 10-12 minutes for larger pieces), cool on trays for 5 minutes then cool on wire racks.
  • 02
  • Meanwhile, for royal icing, lightly whisk eggwhite in a large bowl, gradually add icing sugar and mix until mixture is smooth and holds a soft peak. Spoon royal icing into piping bags fitted with desired piping tubes and decorate pieces of gingerbread house as desired.
  • 03
  • Spread a little icing on the backs of biscuit pieces (shutters et cetera) to affix.
  • 04
  • Decorate gingerbread pieces with more piped royal icing and embellishments as desired and set aside until icing sets (25-30 minutes).
  • 05
  • Spread a little icing along base and sides of a side section and along base of a front section with a small palette knife. Place on board, joining the walls and supporting with small tumblers until icing sets (30 minutes).
  • 06
  • Repeat with back wall and remaining side section, securing at bases and at each join with icing, supporting with small tumblers until set (30 minutes).
  • 07
  • Spread icing over top edges of house, then carefully secure roof sections (fill with lollies at this stage if using), again using tumblers for support until icing sets (30 minutes).
  • 08
  • For icicles, hold tip of piping bag at an angle above edges of roof and pipe icing, allowing it to slip and catch along edges of roof (if icing is too stiff, thin it with a little water). Pipe a line of icing around doorway and attach door, pipe royal icing down each join to cover and set aside to set. Roll out fondant and use to cover board around house (or spread royal icing), dust with icing sugar to form snow drifts and serve.

At A Glance

  • Serves 8 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 8 people

Featured in

Dec 2011

You might also like...

Party desserts

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Banana recipes

recipes

Balsamic caramel figs with ricotta mousse

Cheesecake recipes

recipes

Cognac and hazelnut affogato

Autumn dessert recipes

recipes

Crepes with honeyed oranges

Kourabiedes

recipes

Strawberry recipes

Pain perdu with pan-fried figs and spiced cream

recipes

Frozen dessert recipes

Panettone, ricotta and peach cake

recipes

A culinary Tour de France

conversion tool

 
get the latest news

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

×