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When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

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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."

Tipo 00's spaghetti with strawberry clams, chilli and smoked tomato


"This is a classic and simple dish that's lifted by the smoked tomatoes," says Papadakis. "If you can't find strawberry clams, diamond-shell clams are a great substitute - they are meaty, sweet and have a distinct ocean flavour." At the restaurant, the chefs make their own spaghetti; we've used dried pasta here.

You'll need

375 gm cherry tomatoes 125 ml (½ cup) extra-virgin olive oil 2 tbsp smoking chips, soaked in cold water for 25 minutes 2 tbsp (6 cloves) finely chopped garlic 1 long red chilli, finely chopped 125 ml (½ cup) dry white wine 1 kg strawberry clams or large diamond-shell clams 250 (1 cup) fish stock 6 basil leaves, torn 400 gm dried spaghetti 2 tbsp finely chopped flat-leaf parsley

Method

  • 01
  • Preheat oven to 140C. Place tomatoes in a deep roasting pan, season with 1 tbsp olive oil and salt, and roast until slightly blistered (10-12 minutes).
  • 02
  • Place smoking chips in a small metal container (or on a piece of foil on a flameproof tray) and heat over high heat until they start to smoke (5-10 minutes; or light the woodchips using a blowtorch). Once the flames subside and the chips start smoking, add them to the roasting pan with the tomatoes, cover with foil and stand for 20-25 minutes. Repeat the process if you like a smokier flavour.
  • 03
  • Heat a large saucepan over medium heat, add remaining olive oil, garlic and chilli, and sauté until fragrant (1-2 minutes). Add white wine, then clams, stock and basil, cover with a lid and cook, shaking pan occasionally, until clams open (3-4 minutes). Season to taste.
  • 04
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (5-10 minutes), then drain, reserving a little pasta water.
  • 05
  • Add spaghetti, smoked tomatoes and parsley to clam sauce and toss to combine, adding a little pasta water if needed to coat pasta. Season to taste, divide among warm bowls and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2013 Tenuta delle Terre Nere “Etna Rosato” Nerello Mascalese, Sicily. A fresh bone-dry rosé with great savoury spice and mineral finish. It really freshens up this dish, with its acid allowing the chilli and smoke to shine.

Featured in

April 2016

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