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Paul Carmichael's great cake

"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.

Pea and mint risotto


You'll need

60 ml (¼ cup) olive oil 1 onion, finely chopped 2 cloves of garlic, thinly sliced 200 gm (1 cup) unrefined vialone nano rice (see note) 1 litre (4 cups) warm chicken stock 120 gm (1 cup) frozen baby peas ¼ cup mint leaves (loosely packed) To serve: finely grated parmesan

Method

  • 01
  • Heat olive oil in a large saucepan, add onion and garlic and sauté over low heat for 8 minutes or until onion is soft and translucent.
  • 02
  • Add rice and sauté over medium heat for 5 minutes, then add a little chicken stock and stir until absorbed, continuing to add stock and stirring until rice is al dente, then add peas and mint and cook for 2 minutes or until peas are tender. Season to taste with sea salt and freshly ground black pepper. Scatter risotto with parmesan and serve immediately.

Note Unrefined rice is risotto rice that has not been completely polished. This gives the risotto a lovely nutty flavour and prevents it becoming too creamy. It is available from select delicatessens. If unavailable, standard risotto rices make a fine substitute.


At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

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