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Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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.

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Cornersmith Annandale opens

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Philippa Sibley: Melon balls with rose geranium leaves


You'll need

1 watermelon (about 6kg) 1 rockmelon (about 1.4kg) 1 honeydew melon (about 2kg) To serve: organic rose geranium leaves (see note), organic rose petals and sparkling moscato (optional)   Rose geranium syrup 150 gm caster sugar 2-3 rose geranium leaves (see note)

Method

  • 01
  • For rose geranium syrup, bring sugar and 100ml water to the boil in a small saucepan over medium heat, remove from heat, add rose geranium, refrigerate overnight to infuse.
  • 02
  • Trim a small section of rind from base of watermelon so melon sits level. Remove top third of watermelon with a knife (discard). Remove flesh with a melon baller and place balls in a large bowl, set aside. Cut balls from rockmelon and honeydew, and add to bowl.
  • 03
  • Pour syrup over melon balls, toss to combine, place balls inside watermelon and refrigerate until well chilled (1-2 hours).
  • 04
  • Scatter with rose geranium leaves and rose petals, pour over sparkling moscato and serve.
Note Rose geranium is available from select nurseries, you may need to order it. If unavailable, substitute rose geranium water or rosewater (available from select delicatessens and Middle Eastern grocers) to taste.

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

At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

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