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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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"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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Stracciatella grilled on lemon leaves


"Stracciatella are strands of fresh mozzarella, soaked in heavy cream," says Hastie. "They're beautiful melted and infused with the green, bright taste of lemon leaves." Eat the cheese by drawing the leaf through your teeth - but don't eat the leaf itself.

You'll need

For barbecuing: seasoned hardwood, preferably lemon 20 unsprayed large lemon leaves (see note) For drizzling: extra-virgin olive oil 400 gm stracciatella, or buffalo mozzarella or burrata, cut into 3cm pieces

Method

  • 01
  • Burn wood slowly down to smouldering embers and medium heat (see below).
  • 02
  • Brush lemon leaves lightly with olive oil, then top with stracciatella.
  • 03
  • Grill, in batches if necessary, until the leaves gently blister and cheese melts (2 minutes). Remove from heat, finish with a pinch of sea salt, season to taste with freshly ground black pepper and a drizzle of olive oil, and serve.

Note Lemon leaves are available from nurseries.

How to prepare wood
* It almost goes without saying, but check the fire restrictions for the day in your area.
* Because they offer better control over airflow, wood-fired ovens are the perfect thing for burning the wood to coals; take care when you're transferring them to your grill or barbecue.
* If you're using a pit, enclose the fire with fire-rated bricks to help retain the heat and to slow the rate of burning.
* If you're using a barbecue, light the fire, close the lid and adjust the vents so the wood doesn't burn too fast. If you happen to have two barbecues, use one for burning the wood and one for grilling.
* Light the fire early - at least 1½ hours before starting cooking. Avoid using fire lighters or treated wood where there can be a residual chemical component. Wood embers burn hotter than the fire itself, so allow the wood to break down to glowing coals with a light-grey coating of ash. Too high a temperature and the subtle elements of the wood become tasteless. Optimal conditions are a slow, smouldering fire.
* Ideally you should use seasoned hardwood (at least 12 months old). Green or unseasoned wood with a high moisture content is harder to light and burns erratically, emitting smoke instead of heat, so it's worth sourcing premium hardwoods from recognised suppliers, such as Blackheath Firewood Company. If you have fruit trees, keep your prunings to use the next year.
* Woods vary in the amount of heat and flavour they produce.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A dry, crisp rosé is an ideal barbecue wine and they don't get much more delicious than the 2013 Cillar de Silos “Rosado de Silos” Tempranillo from Spain.

Featured in

Jan 2015

Recipes (12 )

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