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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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Ice-cold peppermint tea with apple and lime


"Green, fresh and aromatic, this is my take on a slushie crossed with bubble tea, two of my favourite beverages combined," says Quade. "This dish is crying out for a splash of your preferred gin to take it to the next level."

You'll need

400 ml apple juice 40 gm small tapioca pearls 1 Lebanese cucumber, seeds discarded, flesh cut into 1cm dice 1 Granny Smith apple, cut into 1cm dice Finely grated rind and juice of 2 limes 8 sprigs peppermint or mint To serve: crushed ice   Peppermint tea 130 gm caster sugar 35 gm loose-leaf peppermint tea

Method

  • 01
  • Bring apple juice to the boil in a saucepan over high heat, add tapioca and cook, stirring frequently, until tender (10-12 minutes). Spread on a tray and refrigerate to chill.
  • 02
  • For peppermint tea, bring sugar and 500ml water to the boil, stirring to dissolve sugar, then remove from heat, add tea leaves and set aside to steep (2 minutes). Strain through a fine sieve, add 2 cups of ice cubes and refrigerate to chill.
  • 03
  • Combine cucumber, apple, lime rind and juice in a bowl, then stir in tapioca mixture and mint. Spoon into chilled bowls, top with crushed ice and pour tea over just before serving.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2015

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