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Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

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"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

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Homemade white bread

"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

Rolled soft meringue with tropical fruit and lime mascarpone


This dessert, almost an inside-out pavlova, is adapted from a recipe in Christine Manfield's book Desserts.

You'll need

250 gm crème fraîche 250 gm mascarpone 80 ml (1/3 cup) thickened cream 45 gm caster sugar Finely grated rind of ½ lime Scraped seeds of 1 vanilla bean Pulp of 6 passionfruit, plus extra to serve 2 bananas, diced 1 mango, diced ½ papaya, diced   Soft meringue 250 gm eggwhite (about 10 eggs) 375 gm caster sugar 2 tsp white vinegar 2 tsp cornflour For dusting: icing sugar

Method

  • 01
  • For soft meringue, preheat oven to 160C. Whisk eggwhite in an electric mixer until soft peaks form, then gradually add sugar, beating and scraping down sides until sugar has dissolved and the mixture is smooth and glossy. Quickly stir in vinegar and cornflour, then spread evenly with a palette knife on a 24cm x 32cm oven tray lined with baking paper. Bake until crisp to touch on top (20 minutes). Remove from oven, cool slightly, then invert onto a piece of baking paper dusted with icing sugar and set aside to cool. Scatter with fruit.
  • 02
  • Whisk crème fraîche, mascarpone, cream, caster sugar, lime rind and vanilla seeds in an electric mixer until firm peaks form, then spread over fruit and meringue. Roll up from longest side facing you to form a log. Carefully wrap in plastic wrap and twist ends to enclose and refrigerate until firm (2-3 hours). To serve, slice thickly and drizzle with extra passionfruit pulp.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Luscious late-harvest riesling.

Featured in

Dec 2012

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