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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."

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Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Orata alla Barese (Bari-style sea bream)


You'll need

1 sea bream (about 1.5kg), cleaned ½ parsnip, cut into batons 750 ml Fedora wine (see note) 100 ml olive oil 50 gm sultanas ½ onion, diced ¼ cup coarsely chopped flat-leaf parsley 1 fresh bay leaf 1 garlic clove, finely chopped For drizzling: extra-virgin olive oil

Method

  • 01
  • Cut fish widthways into 6 to 8 portions (cut through the flesh and bone at the centre but leave spine and belly intact so the fish holds together during cooking). Place in a cast-iron or flameproof baking dish with parsnip, add wine and oil, scatter with sultanas, onion, herbs and garlic. Season to taste and refrigerate for 1 hour, then bring to the simmer over a low-medium heat and simmer until fish is cooked and liquid is reduced by half (25-30 minutes). Serve hot drizzled with extra-virgin olive oil.
Note Fedora by Rivera is a light dry white wine made from bombino bianco and pampanuto grapes. If unavailable, substitute another other dry white wine.

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

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2008 Terravecchia Biancalunga Falanghina.

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