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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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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.

Lightly steamed XO oysters with bacon crumbs


Oysters are popular at Christmas time, but many Australian varieties spawn at this time of year, making them fragile and creamy, so it's best to go with rock varieties, which are still in season. Make sure you buy them freshly shucked. If they're being shucked for you at your fish market, ask that they be washed only minimally so they lose as little juice as possible and retain their lovely briny flavour.

You'll need

80 ml (1/3 cup) olive oil 2 red shallots, finely diced 2 rindless bacon rashers, finely chopped ¼ cup finely chopped garlic stems ¼ cup panko crumbs (see note) 24 rock oysters, freshly shucked 120 ml Shaoxing wine 2 tbsp XO sauce (see note) 2 tbsp light soy sauce 15 gm (3cm piece) ginger, cut into julienne To serve: thinly sliced spring onion

Method

  • 01
  • Heat oil in a saucepan over high heat, add shallot and bacon and stir until bacon is crisp (3-5 minutes), then add garlic stems and stir until tender (1-2 minutes). Add panko crumbs and stir until toasted (3-5 minutes). Season to taste and set aside.
  • 02
  • Remove any broken shell from oysters, then remove oysters from shells (reserve shells) and transfer to a bowl, strain juice from oysters into the bowl and set aside.
  • 03
  • Place oyster shells in 2 large bamboo steamers, divide Shaoxing, XO sauce and soy sauce among shells, place oysters back on top, top with ginger, then cover and steam over a saucepan of boiling water until just warmed through (1-2 minutes). Top with crumb mixture and spring onion and serve warm.

Note Panko crumbs, or Japanese breadcrumbs, are available from Japanese grocers. If they're unavailable, substitute dried breadcrumbs. XO sauce is available from Asian grocers.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Fragrant, hoppy pale ale.

Featured in

Dec 2012

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