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When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

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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.

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."

Sydney's best dishes 2016

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.

Indian-style curried eggs with rice


Eggs are so versatile and can be transformed into a meal at the drop of a hat. We don't always think of serving them in a curry, but trust us, they're delicious.

You'll need

8 eggs 80 ml (1/3 cup) vegetable oil 2 sprigs curry leaves 1 small onion, finely chopped 1 large garlic clove, crushed ½ cinnamon quill 3 cardamom pods, bruised ½ tsp ground turmeric 2 tsp each ground coriander and ground cumin 1 tsp garam masala 400 gm canned tomato polpa To serve: steamed basmati rice

Method

  • 01
  • Boil eggs until cooked to your liking (9 minutes for hard-boiled). Drain and set aside.
  • 02
  • Meanwhile, heat oil in a saucepan over medium heat, add curry leaves and fry until crisp (1 minute). Remove curry leaves with a slotted spoon and drain on paper towels. Add onion and garlic to pan and sauté until onion is tender (6-8 minutes). Add spices, stir until fragrant (1-2 minutes), then add tomato, bring to a simmer and cook for 2 minutes to combine flavours.
  • 03
  • Peel and halve eggs. Add to curry, season to taste, serve with rice and top with curry leaves.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2015

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