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Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

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Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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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Philippe, Melbourne review

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Shaved cabbage, fennel and ham salad


"Market Street Café is my local. I get my coffee there every morning on my way to work, and I often stop in for a salad for lunch. Their cabbage and local ham salad is my go-to lunch: simple and delicious. Any chance you might ask for the recipe?" Sally Jamieson, Mudgee, NSW

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

2½ tsp fennel seeds 400 gm white cabbage (about ½ cabbage), thinly shaved 1 Spanish onion, thinly sliced 8 thin slices leg ham ½ cup coarsely torn flat-leaf parsley 1 tbsp each thyme, rosemary and finely chopped chives To serve: crusty sourdough bread   Cabernet vinegar vinaigrette 140 ml olive oil 60 ml (¼ cup) cabernet vinegar (see note) 1½ tsp Dijon mustard

Method

  • 01
  • For cabernet vinegar vinaigrette, whisk ingredients in a small bowl, season to taste and set aside.
  • 02
  • Dry-roast fennel seeds in a small frying pan (30 seconds), coarsely grind in a mortar and pestle and set aside.
  • 03
  • Combine cabbage, onion, ham, herbs and ground fennel in a large bowl, drizzle with cabernet vinegar vinaigrette, toss to combine, season to taste and serve with crusty bread.

Note  At the Market Street Café in Mudgee, chef Aaron Cole endeavours to use the best the region has on offer. This means the ham is free-range Ormiston, the fennel is wild and the herbs are picked from locals' gardens, with permission, of course. For this recipe he also uses Karabool olive oil and Robert Stein cabernet vinegar. Cabernet vinegar is available from select delicatessens and grocers. If it's unavailable, substitute red wine vinegar.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2013

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