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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic 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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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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Whole roast spatchcock with chipolatas


You'll need

4 spatchcock (about 600gm each) 8 sprigs each thyme and rosemary 4 golden shallots, halved 8 garlic cloves, bruised, plus 1 extra, finely chopped 8 chipolata sausages For drizzling: olive oil 200 ml chicken stock 150 ml dry white wine 250 gm baby green beans, trimmed 50 gm butter, coarsely chopped Juice of 1 lemon, or to taste

Method

  • 01
  • Preheat oven to 220C. Rinse spatchcocks inside and out under cold running water, pat dry with absorbent paper and season to taste inside and out. Stuff cavities with herbs, shallots and bruised garlic, truss legs with kitchen string and set aside at room temperature for 1 hour for skin to dry.
  • 02
  • Place spatchcocks in a roasting pan with chipolata sausages, drizzle spatchcocks with oil and rub into skin, then season generously to taste. Add stock and wine to pan and roast, basting spatchcock occasionally, until golden and cooked through (25-30 minutes). Rest for 10 minutes.
  • 03
  • Blanch beans until bright green (1-2 minutes), drain, refresh and drain well. While the spatchcocks are resting, heat butter in a frying pan over medium-high heat until foaming. Add beans and chopped garlic and cook, tossing occasionally, until lightly browned (4-5 minutes). Squeeze lemon over, season to taste and serve hot with spatchcock and chipolatas.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Oct 2013

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