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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.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Shark Bay Wild Scampi Caviar

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Beetroot brownies with ginger crème fraîche


"These are both sweet and earthy at the same time - a great chocolate hit with the earthiness of the beetroot," says Fassnidge. "Plus, you can eat it and not feel guilty, as there's a vegetable in there." This recipe makes about 26 brownies.

You'll need

150 gm hazelnuts 450 gm caster sugar 4 eggs, at room temperature 170 gm plain flour 115 gm Dutch-process cocoa powder, sieved 250 gm butter, melted Seeds scraped from 1 vanilla bean 200 gm grated beetroot, plus extra to serve 400 gm dark chocolate (66% cocoa solids), finely chopped   Ginger crème fraîche 150 gm crème fraîche 10 gm glacé ginger, thinly sliced Seeds scraped from ¼ vanilla bean

Method

  • 01
  • Preheat oven to 160C. Roast hazelnuts on a baking tray until golden (5-6 minutes), then rub in a tea towel to remove skins, coarsely chop and set aside.
  • 02
  • Combine sugar and eggs in an electric mixer and beat until mixture holds a ribbon (4-5 minutes).
  • 03
  • Sieve flour and cocoa together into a bowl, then add melted butter and vanilla seeds, and whisk. Fold in egg mixture, then fold in hazelnuts, grated beetroot, chocolate and 1 tsp salt.
  • 04
  • Spread into a 20cm x 30cm (3cm deep) greased lamington pan lined with baking paper (extend paper at least 5cm over the side to make removing the brownie easier). Bake until a knife comes out dry when brownie is pierced (40-45 minutes). Cool and cut into 5cm squares, then store in an airtight container until required.
  • 05
  • For ginger crème fraîche, whisk crème fraîche with the ginger and vanilla seeds, add glacé ginger, combine, then transfer to a serving bowl.
  • 06
  • To serve, heat brownies in a 180C oven (6 minutes) and serve warm topped with grated beetroot, and ginger crème fraîche to the side.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Pedro Ximénez Sherry.

Featured in

Nov 2013

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