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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."

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.

Vietnamese beef noodle soup


You'll need

2 litres (8 cups) veal or beef stock (see note) 20 gm (4cm) piece of ginger, sliced 4 star anise 1 cinnamon quill 4 green cardamom pods, bruised 280 gm dried medium rice stick noodles 1 tbsp fish sauce, plus extra to taste 400 gm piece of sirloin, thinly sliced across the grain 2 green onions, thinly sliced 1 cup each (loosely packed) Vietnamese mint leaves, mint leaves, coriander leaves and beansprouts, to serve To serve: sliced red chillies and lime wedges

Method

  • 01
  • Bring stock to the boil in a large saucepan. Add ginger slices, star anise, cinnamon and cardamom and simmer over medium heat until infused (4-5 minutes). Keep hot.
  • 02
  • Meanwhile, place rice stick noodles in a heatproof bowl. Cover completely with boiling water and stand until noodles are soft (3-5 minutes), then drain.
  • 03
  • Divide noodles and sirloin among bowls, pour over hot stock and serve immediately with remaining ingredients to taste.
Note A good-quality veal or beef stock, available from select delicatessens and butchers, is essential for this recipe.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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