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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.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

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Dietmar Sawyere: Seared wagyu carpaccio


You'll need

300 gm thick piece wagyu sirloin, trimmed To serve: nasturtium leaves (see note) To serve: extra-virgin olive oil, aged balsamic and aïoli   Eggplant caviar 1 eggplant, halved lengthways For rubbing: extra-virgin olive oil 30 ml olive oil 3 golden shallots, finely chopped 1 garlic clove, finely chopped ½ small red chilli, finely chopped 1 tsp finely grated orange rind 2 anchovy fillets, finely chopped 8 green peppercorns 1 tsp each finely chopped coriander and flat-leaf parsley 10 ml lemon juice, or to taste

Method

  • 01
  • For eggplant caviar, preheat oven to 150C fan-forced. Rub cut sides of eggplant with extra-virgin olive oil, wrap each half in foil and roast on an oven tray cut-side up until eggplant is tender (1-1¼ hours). Scoop flesh out of skin with a spoon (discard skin), then drain flesh in a colander to remove excess liquid (1 hour). Heat olive oil in a frying pan over medium heat, add shallot, garlic, chilli and orange rind and sauté until tender (5-6 minutes). Add anchovy, peppercorns and eggplant and stir occasionally until liquid evaporates (10-15 minutes). Remove from heat, stir through remaining ingredients and season to taste.
  • 02
  • Meanwhile, preheat a char-grill pan over high heat, brush wagyu with a little oil, season to taste and sear (45 seconds each side), set aside to cool slightly, then wrap tightly in plastic wrap and refrigerate to chill (1 hour).
  • 03
  • Remove plastic wrap, thinly slice wagyu, arrange on a plate with nasturtium leaves, drizzle with olive oil and balsamic vinegar and serve with eggplant caviar and aïoli.
Note Nasturtium leaves are available from select farmers’ markets.

This recipe is from the January 2011 issue of Australian Gourmet Traveller.

“Cooking wagyu past medium-rare is pointless; we like to serve it just-seared so you can enjoy the flavour of the fat. This is an easy dish with great flavour that can be prepared ahead.” - Dietmar Sawyere

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Pinot noir or chilled gamay

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