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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."

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.

Toasted flour fettuccine “carbonara”


You'll need

4 eggs 100 gm butter, coarsely chopped 8 slices prosciutto (about 150 gm), sliced lengthways into ribbons 100 gm pecorino, finely grated, plus extra to serve 2 tbsp (firmly packed) flat-leaf parsley, finely chopped To serve: thinly shaved black truffle (optional)   Toasted flour fettuccine 330 gm durum semolina flour, plus extra for dusting 165 gm unbleached plain flour 3 eggs, lightly beaten

Method

  • 01
  • For toasted flour fettuccine, heat a large frying pan over medium heat, scatter half the durum semolina flour evenly over the base and stir frequently until golden (3-5 minutes), set aside to cool. Combine toasted flour, remaining durum semolina flour, plain flour, eggs and 150ml water in an electric mixer fitted with a dough hook and mix until smooth and silky (15-20 minutes). Wrap dough in plastic wrap, refrigerate for 1 hour. Divide dough into 4 pieces and, working with one piece at a time, feed through a pasta machine, starting with rollers at widest setting. Fold in half lengthways, feed through again, then repeat, reducing settings notch by notch until dough is translucent and 2mm thick. Cut using the fettuccine attachment, dust with semolina, set aside and repeat with remaining dough.
  • 02
  • Bring a deep-sided frying pan of water to a simmer over low-medium heat. Crack each egg into a saucer, swirl water gently, add eggs one at a time and poach until cooked to your liking (3 minutes for soft poached), drain, set aside and keep warm.
  • 03
  • Meanwhile, bring a large saucepan of salted water to the boil. Melt butter in a large frying pan over medium heat, add prosciutto and cook until opaque (1-2 minutes). Meanwhile, cook pasta until al dente (1-2 minutes). Drain pasta, add to prosciutto with pecorino, parsley and 1 tbsp pasta water, stir gently to combine and season to taste. Divide pasta among four bowls, top each with a poached egg, scatter over extra pecorino and truffle, if using, and serve immediately.

“My husband and I celebrated our wedding anniversary at Grossi Florentino in Melbourne, and I ordered a sensational fettuccine with poached egg and truffles. Could you publish the recipe?”
Carmel Davidson, Fremantle, WA

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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