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Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

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.

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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Flourless apple, almond, raisin and ginger cake

Philippe, Melbourne review

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Italian pear and polenta torte


"This lovely cake comes from the region of Piedmont, and it's one of my all-time favourites," says Brigitte Hafner. "It's a little bit of work, so I usually make it for special occasions. The colour of the red wine-tinged pears against the yellow polenta is beautiful. Try to get a fine polenta if you can, because it'll make handling of the pastry easier." The poaching liquid makes an excellent syrup. Simply reduce the liquid in a saucepan over high heat to a thick syrupy consistency, drizzle it over the torte and serve with whipped cream.

You'll need

500 ml red wine, such as Chianti 165 gm (¾ cup) caster sugar 3 cloves 1 cinnamon quill 1 vanilla bean, split 2 strips of thinly peeled orange rind 4 beurre Bosc pears 1 egg yolk, mixed with 1 tsp water, for eggwash   Polenta pastry 200 gm butter, coarsely chopped 200 gm (1 1/3 cups) plain flour 100 gm caster sugar 100 gm fine polenta Finely grated rind of ½ lemon 3 egg yolks

Method

  • 01
  • For polenta pastry, process butter, flour, sugar, polenta, lemon rind and a pinch of salt in a food processor until combined. Add yolks and process until mixture just comes together. Turn onto a lightly floured surface, knead until smooth, wrap in plastic wrap and refrigerate to chill (1 hour).
  • 02
  • Place wine, sugar, spices and orange rind in a saucepan and bring to the boil. Reduce heat to low and simmer for 15 minutes. Peel, core and quarter pears, then add to wine mixture and simmer gently until just soft (10-15 minutes). Remove from heat and set aside to cool. Drain pears (keep poaching liquid for another use) and set aside.
  • 03
  • Preheat oven to 170C. Roll out two-thirds of the pastry to 7mm-thick, line a greased 24cm pie dish and arrange drained pears in base. Roll out remaining pastry, roll over a rolling pin and lift pastry over pears. Press edges together with your fingers to seal, brush with eggwash and bake until golden (35-40 minutes). Set aside to cool to room temperature and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Sweet moscato.

Featured in

Jul 2013

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