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Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Guy Grossi: Honey-glazed ham


You'll need

2 tbsp Dijon mustard 300 gm chestnut-flower honey (see note) 1 tbsp cloves 1 star anise 1 leg ham, bone in (about 8kg), skin removed, fat scored

Method

  • 01
  • Preheat oven to 180C. Combine mustard, honey, cloves and star anise in a small bowl, stir to combine. Place ham in a large roasting pan and pour over glaze. Roast, basting occasionally, until golden and warmed through (1-1¼ hours), thinly slice, serve.
Note Chestnut-flower honey is available from Simon Johnson and select delicatessens. If unavailable, substitute another single-flower honey.

This recipe is from the December 2010 issue of Australian Gourmet Traveller.

“The ham is a timeless classic,” says Grossi. “It’s delicious on the day but particularly great for Boxing Day when no one feels like cooking. It forms the bulk of the panini which we usually enjoy at the local giardino.”

At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Drink Suggestion

Chestnut lager or similarly full-flavoured beer.

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