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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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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."

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.

Baked buffalo mozzarella and prosciutto


Buffalo mozzarella takes this dish to a whole new level. You can, however, substitute cow's milk bocconcini. Try to get your hands on micro-herbs, which add a touch of finesse to the herb salad.

You'll need

4 small buffalo mozzarella (about 125gm each) 4 thin prosciutto slices 2 tbsp extra-virgin olive oil 4 thin ciabatta slices ¼ cup each (loosely packed) basil, chervil and flat-leaf parsley leaves   Dijon mustard dressing 1 tbsp Dijon mustard 1 tsp lemon juice 60 ml (¼ cup) extra-virgin olive oil Pinch of brown sugar

Method

  • 01
  • Preheat oven to 250C. Wrap each buffalo mozzarella with a prosciutto slice, secure with a toothpick and place on an oven tray lined with baking paper. Drizzle with oil and roast until mozzarella just begins to melt (4-5 minutes).
  • 02
  • Meanwhile, heat a char-grill over medium-high heat, grill ciabatta slices until golden (3-4 minutes each side).
  • 03
  • For Dijon mustard dressing, whisk mustard and lemon juice in a bowl to combine, then whisk in oil and sugar, season to taste and set aside.
  • 04
  • Place a grilled ciabatta slice on each plate, top with a baked mozzarella, season with freshly ground black pepper. Combine herbs in a separate bowl. Serve mozzarella warm with herbs to the side and dressing drizzled over.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Dry, sparkling Prosecco.

Featured in

Sep 2009

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