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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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For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Braised Flinders Island lamb with mash


You'll need

1 Flinders Island lamb shoulder (about 1.8kg), trimmed, cut into 3cm pieces (see note) 2 vine-ripened tomatoes, coarsely chopped 2 onions, finely chopped 1½ cups finely chopped flat-leaf parsley ½ bunch sage, finely chopped 2 rosemary sprigs 6 garlic cloves, coarsely chopped 500 ml dry white wine 250 ml (1 cup) extra-virgin olive oil 200 gm coarse fresh breadcrumbs from sourdough bread 100 gm parmesan, finely grated 1 long red chilli, finely chopped To serve: steamed green beans   Mash 1.5 kg kennebec potatoes, coarsely chopped (see note) 1 onion, thinly sliced 1 garlic clove 75 gm butter, coarsely chopped

Method

  • 01
  • Preheat oven to 180C. Place lamb in a roasting pan, scatter over tomato, onion, herbs and garlic, season to taste. Pour over wine, oil and 500ml water, stir to coat lamb and set aside. Combine breadcrumbs and parmesan in a bowl, scatter over the lamb. Roast until golden and lamb is tender and cooked through (40-50 minutes).
  • 02
  • Meanwhile, for mash, combine potato, onion, garlic and 1 tbsp sea salt in a large saucepan. Cover completely with cold water, bring to a simmer over medium-high heat and cook until tender (15-20 minutes). Drain well, then transfer to the bowl of an electric mixer fitted with a paddle attachment. Slowly add butter, beating continuously until smooth, season to taste, divide among bowls, top with lamb and serve with steamed green beans.
Note If Flinders Island lamb is unavailable, substitute another good-quality lamb. If kennebec potatoes are unavailable, substitute another white-fleshed potato such as sebago.

This recipe is from the August 2009 issue of Australian Gourmet Traveller.

“Would you please ask chef Daniel Alps of Strathlynn to share his braised lamb recipe? Enjoying it again with friends would be a perfect way to spend a Sunday afternoon.”
Barbara Davis, Launceston, Tas

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 8 people
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At A Glance

  • Serves 8 people

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