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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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Goulburn River trout with pumpernickel


"My husband and I enjoyed the Goulburn River trout at A Baker so much, we'd love the recipe, please."
Lucy Cheung, McMahons Point, NSW

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.

You'll need

600 ml white wine vinegar 60 gm caster sugar 1½ tsp each fennel seeds and coriander seeds 3 cardamom pods 3 fresh bay leaves 4 each baby red beetroot, golden beetroot and target beetroot, trimmed (see note) 100 ml olive oil 100 gm pumpernickel, coarsely crumbled 4 fillets Goulburn River trout (about 150gm each, see note) 4 radishes, thinly sliced on a mandolin 2 cups (loosely packed) carrot tops (optional) To serve: dill, fennel fronds and snow-pea tendrils For drizzling: extra-virgin olive oil   Pickled celeriac 150 ml white wine vinegar 2 tbsp sugar Pinch of saffron threads 200 gm celeriac, cut into 2cm cubes

Method

  • 01
  • Divide vinegar, sugar, spices and bay leaves between three small saucepans, add 500ml water to each and bring to the simmer. Cook a beetroot variety in each pan until just tender (35-45 minutes). Cool in liquid, drain, peel and quarter.
  • 02
  • Preheat oven to 240C. For pickled celeriac, combine vinegar, sugar, saffron and 550ml water and bring to the simmer. Add celeriac, bring to the simmer and cook until just tender (10-15 minutes). Cool in the liquid, drain and discard liquid.
  • 03
  • Heat 60ml oil in a frying pan over medium heat. Add pumpernickel and stir occasionally until golden (2-3 minutes). Transfer to a plate lined with absorbent paper and set aside until required.
  • 04
  • Place trout on a baking tray lined with baking paper. Drizzle with remaining olive oil, season to taste and roast until just cooked through (6-7 minutes). Carefully remove skin (discard) and scatter with beetroot, radish, carrot tops (if using), dill, fennel fronds, snow-pea tendrils and pumpernickel crumbs. Drizzle with extra-virgin olive oil and serve.

Note Target beetroot is available from select greengrocers. Goulburn River trout is available from select fishmongers. You can also use rainbow trout.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2014

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