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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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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.

Brandade soup with mussels


You'll need

20 gm butter, coarsely chopped 1 onion, finely chopped 1 Desiree potato, finely chopped 2 garlic cloves, finely chopped 300 ml dry white wine 500 ml (2 cups) chicken stock 300 ml pouring cream ½ lemon, juice only (or to taste) 12 black mussels (about 400gm), scrubbed 1 tbsp extra-virgin olive oil 80 gm drained canned chickpeas, rinsed ¼ tsp smoked sweet paprika   Salt-cured bream 1 skinless bream fillet (170gm), bones removed 80 gm rock salt 2 garlic cloves, coarsely chopped 1 tsp thyme leaves 1 fresh bay leaf 1 lemon, finely grated rind only 1 tsp coarsely ground black pepper

Method

  • 01
  • For salt-cured bream, place fish in a non-reactive dish. Combine remaining ingredients in a bowl, scatter over fish, cover with plastic wrap and refrigerate until lightly cured, turning occasionally (5 hours). Wipe salt from fish with absorbent paper, cut into 3cm pieces and set aside.
  • 02
  • Heat butter in a saucepan over medium heat until foaming, add onion, potato and garlic, sauté until starting to soften (5-7 minutes). Add 200ml wine, reduce by half (2-3 minutes), add stock, cream and fish, bring to a simmer over low heat and cook until potato and fish are tender (25-30 minutes). Blend until smooth in a blender, season to taste with lemon juice and keep warm.
  • 03
  • Meanwhile, heat a saucepan over high heat, add mussels and remaining wine and cook, covered, until mussels open, shaking pan occasionally (3-5 minutes). Remove any unopened mussels and discard. Remove meat from remaining mussels (discard shell and liquid) and keep warm.
  • 04
  • Meanwhile, heat oil in a frying pan over medium heat. Add chickpeas and paprika, stir occasionally until warm (2-3 minutes), season to taste and add mussels. Divide soup among bowls, top with mussels and chickpeas and serve hot, drizzled with paprika oil.
This recipe is from the September 2009 issue of Australian Gourmet Traveller.

“I’d love to have a go at making Colin Fassnidge’s flavour-filled bream brandade at home. I first tried it at his Four in Hand pub in Sydney’s Paddington and loved the texture of the mussels and chickpeas, which lifted the soup from a starter into more of a meal.”
Jenny Schmidt, Potts Point, NSW

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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