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"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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"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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Fat chips with feta


"True Hellenic street food - I love this," says Calombaris. "The feta acts as the salt to the chip."

You'll need

3 large sebago potatoes, cut into 2cm-thick chips 1 tbsp fine salt 4 garlic cloves, unpeeled 100 ml olive oil For deep-frying: cottonseed oil 1 tbsp flaked sea salt 1 tsp dried rigani (Greek oregano) 80 gm feta, preferably Dodoni

Method

  • 01
  • Cover potato chips with cold salted water in a saucepan and bring to the simmer over medium-high heat until just tender (7-8 minutes). Drain, then spread on a tray lined with several layers of absorbent paper and set aside to dry (2-3 hours).
  • 02
  • Meanwhile, preheat oven to 180C. Wrap garlic loosely in foil and roast until golden and tender (15-20 minutes). Squeeze from skins into a bowl, add olive oil and set aside.
  • 03
  • Heat cottonseed oil in a large saucepan to 140C. Fry chips in batches until pale golden (7-8 minutes; take care, hot oil may spit), drain on absorbent paper and set aside, then increase oil temperature to 180C.
  • 04
  • Meanwhile, combine sea salt and rigani in a bowl and set aside.
  • 05
  • Deep-fry chips again in batches until crisp and dark golden (2-3 minutes; take care, hot oil may spit), then drain on absorbent paper. Toss in garlic oil and serve hot with feta crumbled over, and seasoned to taste with rigani salt.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2013

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