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Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Peter Kuruvita: Pork curry


You'll need

900 gm pork belly, large bones removed, meat cut into 2.5cm pieces 10 gm (2cm) piece ginger, thinly sliced 2 pieces goroka (see note) 10 fresh curry leaves 2 tbsp uncooked long-grain rice, finely pounded in a mortar and pestle 1 cinnamon quill 2 tsp dried chilli flakes 1 tsp each cumin and fennel seeds, dry roasted and finely ground 4 green cardamom pods, bruised ½ tsp ground turmeric 2 cloves 2 tbsp vegetable oil 10 red shallots, peeled and finely chopped 5 garlic cloves, thinly sliced

Method

  • 01
  • Combine pork in a bowl with all ingredients except oil, shallots and garlic. Cover with plastic wrap and stand for 1 hour.
  • 02
  • Heat oil in a large saucepan over medium heat, add shallots and cook until translucent (6-8 minutes). Add pork mixture, garlic and 250ml water and simmer over low heat for 45 minutes or until the meat is tender and the gravy is thick. Season to taste with salt.
Note Goroka is available from Asian grocers. This recipe is from Serendip: My Sri Lankan Kitchen by Peter Kuruvita (Murdoch Books, $59.95, hbk). In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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