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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.

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Potato and leek salad with seeded mustard vinaigrette


You'll need

800 gm kipfler potatoes, scrubbed and halved lengthways 125 ml (½ cup) extra-virgin olive oil 1 leek, thinly sliced 1 tbsp yellow or brown mustard seeds 2 tbsp sherry vinegar 2 tbsp lemon juice ¼ cup (loosely packed) torn mint leaves 2 tbsp thinly sliced chives

Method

  • 01
  • Place potato in a saucepan of cold salted water, bring to the boil over medium-high heat and simmer for 15-20 minutes or until just tender, then drain.
  • 02
  • Heat oil in a saucepan, add leek and cook for 7-8 minutes over medium or until very soft, add mustard seeds and cook for 2-3 minutes or until fragrant. Remove from heat, add vinegar and lemon and season to taste with sea salt and ground white pepper. Combine with potato, cool completely, then mix in mint and chives.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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