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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."

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Jasmine-scented steamed prawns


"Cooking with tea is a great way to scent food," writes Peter Kuruvita. "Tea smoking has long been the norm, but here I've scented the steaming liquid with tea and it works a treat. The gentle steaming adds a delicate fragrance without overwhelming the sweet taste of the prawns."

You'll need

125 ml (½ cup) olive oil 2 tsp rice vinegar 1 jalapeño chilli, finely chopped 1 tbsp crushed garlic Pinch of freshly ground black pepper 1 tbsp finely chopped coriander 1 tbsp green tea leaves with jasmine flowers 16 large uncooked prawns, shelled, deveined, tails intact To serve: red radish, thinly sliced

Method

  • 01
  • Whisk the oil, vinegar, chilli, garlic, pepper and coriander in a bowl to combine. Set aside.
  • 02
  • Bring 2 litres (8 cups) of water to the boil in a large saucepan and add the tea. Place the prawns in a steamer basket, place over the saucepan, cover and steam until the prawns are cooked (3 minutes).
  • 03
  • Place prawns and radish in a bowl, drizzle with the dressing, toss to combine and serve.

Note My Feast with Peter Kuruvita is published by Hardie Grant ($49.95, hbk). The recipes here have been reproduced with minor GT style changes.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2012

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