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).

Classic Huxtaburger


You'll need

1.1 kg coarsely minced wagyu beef (see note) 20 cheddar slices 2 tbsp olive oil 10 burger buns, halved For brushing: melted butter 5 vine-ripened tomatoes, sliced 1 iceberg lettuce, leaves separated and coarsely torn To serve: tomato sauce, American-style mustard and mayonnaise To serve: crinkle-cut chips   Dill pickles 75 ml white wine vinegar 45 gm sea salt flakes 2 tsp pickling spice (see note) 1 tsp whole black peppercorns ¼ tsp dill seeds 400 gm baby cucumbers, sliced on a mandolin 3 dill sprigs

Method

  • 01
  • For dill pickles, bring vinegar, salt, pickling spice, peppercorns, dill seeds and 750ml water to the boil in a large saucepan over medium heat, stirring occasionally to dissolve salt. Add cucumbers and dill, transfer to sterilised jars and refrigerate to pickle (2 days to a week).
  • 02
  • Combine minced beef, 3 tsp sea salt flakes and 1 tsp coarsely ground black pepper in a large bowl and mix with hands to combine well. Divide into 10 patties, flatten out slightly and place on a tray lined with baking paper. Cover and refrigerate until required.
  • 03
  • Heat oil on a large flat grill or frying pan over high heat and cook patties until browned (1-2 minutes), turn and place two cheese slices on each patty, then cook until cheese melts and meat is cooked to your liking (1-2 minutes for medium-rare). Set aside to rest (2 minutes).
  • 04
  • Brush buns with melted butter and grill cut-side down until golden (1 minute).
  • 05
  • Spread bun bases with tomato sauce, top with pickles, then patty, mustard, tomato and lettuce. Spread bun tops with mayonnaise, sandwich burgers and serve hot with chips.

Note At Huxtaburger, owner-chef Daniel Wilson uses Moondarra grass-fed wagyu with a 10 per cent fat ratio. You'll need to begin this recipe at least two days ahead to make the pickles. Minced wagyu is available from select butchers; you may need to order. Pickling spice is available from select delicatessens.


At A Glance

  • Serves 10 people
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Signature Collection

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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At A Glance

  • Serves 10 people

Featured in

Jan 2013

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