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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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Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

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Zambo makes its Marque on Crown Street

From Cracco to Crown Street, Matteo Zamboni brings a new style of Italian food to Surry Hills.

Kale chips


"These are better done on the night," says Fassnidge. "This dish actually excites me, and for a vegetable to excite me, trust me, it's a good recipe."

You'll need

For deep-frying: vegetable oil 300 gm kale (about 1 bunch), leaves trimmed into large pieces To serve: pink salt and lemon wedges   Batter 150 gm (1 cup) plain flour 150 gm rice flour 150 gm cornflour ½ tsp each smoked hot paprika and cayenne pepper 2 egg yolks 500 ml (2 cups) soda water, chilled

Method

  • 01
  • For batter, mix flours together with smoked paprika and cayenne in a bowl, and season to taste. Whisk yolks with 60ml soda and combine with flour mixture. Whisk in remaining soda until batter is a smooth thickened cream consistency. Set aside to rest (30 minutes).
  • 02
  • Preheat oil in a deep-fryer to 160C. Dip each piece of kale into the batter individually and let excess batter drip off, then carefully place in the fryer (take care, hot oil will spit). Fry 3-4 pieces at a time, turning occasionally, and remove when crisp and golden (1-2 minutes). Drain on absorbent paper then season with pink salt and serve with fresh lemon wedges for squeezing.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

2013 Chiyo Shuz “Shinomine Chokara” sake, chilled.

Featured in

Nov 2013

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