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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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Braised broad beans and peas


"Araka is wonderful on its own as a vegetarian salad and it is wonderful as an accompaniment to mainstay meat dishes," says John Rerakis.

You'll need

250 gm podded broad beans(about 500gm unpodded) 250 gm frozen peas, defrosted 250 ml (1 cup) tomato passata 1 onion, thinly sliced 1 baby fennel bulb, thinly sliced

Method

  • 01
  • Preheat oven to 180C. Combine all ingredients and 125ml water in a roasting pan or ovenproof dish, season to taste and mix to combine. Bake until liquid is nearly evaporated and broad beans and peas are browned slightly (50 minutes-1 hour). Serve hot.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2011

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