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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.

Soused fennel, cucumber and baby cos salad


You'll need

80 ml (1/3 cup) white wine vinegar 80 ml (1/3 cup) white wine 1 tbsp white sugar 1 bulb fennel, shaved lengthways using a mandolin 2 tbsp lemon juice 80 ml (1/3 cup) extra-virgin olive oil 2 baby cos lettuces 2 Lebanese cucumbers, shaved lengthways using a mandolin

Method

  • 01
  • Combine vinegar, wine, sugar and 1/3 cup water in a saucepan, season to taste, then bring to the boil over medium-high heat. Add fennel and simmer for 2 minutes, remove from heat and stir to combine. Stand for 5 minutes, then, using a slotted spoon, transfer fennel to a bowl. Return pan to heat, simmer for 5 minutes or until liquid is reduced to 1/3 cup, remove from heat, whisk in lemon juice and oil and season to taste. Cool completely.
  • 02
  • Remove outer leaves from lettuce and discard, then separate remaining leaves, keeping hearts intact. Quarter hearts, place in a large bowl with leaves, cucumber and fennel, drizzle with dressing and toss to combine.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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