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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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Eggplant pachadi


You'll need

12 Japanese eggplant, halved lengthways 140 ml vegetable oil 1 Spanish onion, finely chopped 15 gm (3cm piece) ginger, finely grated 2 garlic cloves, finely chopped 3 cardamom pods, bruised 3 cloves 2 tsp each ground cumin, coriander and chilli ½ each star anise and cinnamon quill ½ tsp brown mustard seeds ¼ tsp fennel seeds 1 sprig fresh curry leaves 125 ml (½ cup) tomato passata 125 ml (½ cup) sambal asli (see note) 2 vine-ripened tomatoes, coarsely chopped To taste: caster sugar To serve: coriander

Method

  • 01
  • Place eggplant in a colander, scatter with 2 tsp fine sea salt and set aside for bitter juices to drain (15 minutes).
  • 02
  • Meanwhile, heat 40ml oil in a large frying pan over medium heat, add onion and sauté until tender (5-7 minutes). Add ginger and garlic, sauté until tender (1-2 minutes). Add spices and curry leaves, cook until fragrant (1-2 minutes), add passata, sambal asli and tomato, stir occasionally until flavours develop (5-7 minutes). Season to taste with caster sugar and fine sea salt, keep warm.
  • 03
  • Heat remaining oil in a large frying pan over high heat. Rinse eggplant under cold running water, pat dry with absorbent paper, then fry in batches, turning occasionally, until golden (2-3 minutes on each side). Drain on absorbent paper, then serve hot drizzled with sauce and scattered with coriander.
Note Sambal asli is an Indonesian chilli sauce available from Asian grocers.

This recipe is from the August 2010 issue of Australian Gourmet Traveller.

“For three years now I’ve been longing for more of the eggplant pachadi at Hanuman in Darwin. As I don’t seem to be making it back to Darwin, would you request the recipe please?”
Roberta Curr, Farrer, ACT

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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