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."

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Homemade white bread

"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

Prego rolls

"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

Zucchini, pea and mint salad with spiced lamb ribs


You'll need to begin this recipe a day ahead.

You'll need

2 racks lamb belly ribs (about 950gm each), skin and some fat removed 140 gm (½ cup) thick plain yoghurt Juice of 1 lime 2 tbsp ras el hanout (see note) 1 tbsp extra-virgin olive oil To serve: lime halves   Harissa 80 ml (1/3 cup) olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 2 tbsp tomato paste 2 tbsp each coriander seeds and cumin seeds 1 tbsp caraway seeds 250 gm long red chillies, coarsely chopped 1 tbsp smoked paprika   Zucchini, pea and mint salad 2 tbsp olive oil 1 tbsp lemon juice 1 garlic clove, crushed 3 zucchini, thinly sliced lengthways on a mandolin 200 gm podded peas (about 500gm unpodded) 2 cups (loosely packed) mint

Method

  • 01
  • Place lamb ribs in a non-reactive container. Combine yoghurt, lime, ras el hanout and oil in a bowl, season to taste, spoon over ribs, rub into lamb, cover and refrigerate for flavours to develop (overnight).
  • 02
  • Preheat oven to 150C. Place ribs on oven trays lined with baking paper, top with a sheet of baking paper then a sheet of foil and roast until very tender (2½-3 hours). Cut into single-rib portions.
  • 03
  • Meanwhile, for harissa, heat half the oil in a saucepan over medium heat, add onion and garlic, stir occasionally until tender (10-15 minutes), add tomato paste and stir until paste darkens (2-3 minutes). Meanwhile, dry-roast coriander and cumin seeds (30 seconds-1 minute), transfer to a mortar and pestle, pound until finely ground and set aside. Dry-roast caraway seeds (30 seconds) and set aside. Add chilli, coriander, cumin and caraway seeds to onion mixture, stir to combine, reduce heat to low, simmer until chillies are tender (20-25 minutes), adding a little water if necessary to prevent scorching, then cool to room temperature. Transfer to a food processor, add paprika and remaining oil, process until smooth and season to taste. Harissa will keep refrigerated in a sterile jar for 2 months. Makes 1½ cups.
  • 04
  • For zucchini, pea and mint salad, whisk olive oil, lemon juice, garlic and 1 tbsp harissa in a large bowl and season to taste. Add zucchini, toss to coat and set aside for flavours to develop (15 minutes). Meanwhile, blanch peas until bright green (1-2 minutes), drain, refresh and drain well. Add to zucchini mixture with mint and toss to combine. Serve with ribs, lime halves and extra harissa.

Note Ras el hanout is a Moroccan spice blend containing up to 50 spices; it's available from Herbie's Spices and select delicatessens.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Oct 2012

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