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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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Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Croque-monsieur with smoked ham, cheese and smoked sausage


You'll need

12 slices fresh white bread 200 gm thinly sliced smoked ham 1 smoked sausage (180gm), such as kransky or Morteau, sliced into thin rounds (see note) 200 gm grated Gruyère   Béchamel 90 gm butter, coarsely chopped 90 gm plain flour 1 litre (4 cups) milk Pinch of nutmeg 1 egg yolk   Pickled Spanish onion 1 Spanish onion, thinly sliced 1 tbsp caster sugar 2 tbsp red wine vinegar

Method

  • 01
  • For béchamel, melt butter in a saucepan over medium heat, add flour and whisk continuously until sand-coloured (2-3 minutes), then gradually add milk, whisking continuously. Season to taste, add nutmeg and whisk occasionally until thick and smooth (12-15 minutes). Set aside to cool slightly (5 minutes), then gently whisk in yolk, cover directly with plastic wrap, set aside to cool, then refrigerate until set (20-30 minutes).
  • 02
  • Meanwhile, for pickled Spanish onion, combine onion, sugar and 1 tsp salt in a bowl, stand until onion is soft (5 minutes), add vinegar and set aside to pickle (20 minutes, or until required).
  • 03
  • Spread 2 tbsp béchamel onto each slice of bread. Divide ham, pickled Spanish onion, smoked sausage and half the Gruyère among half the bread slices, then sandwich with remaining bread slices with the béchamel side up. Scatter with remaining cheese and refrigerate to set (30 minutes).
  • 04
  • Preheat oven to 180C. Place sandwiches on a large oven tray lined with baking paper and bake until cheese is melted and bubbling (15-20 minutes). Cut in half and serve warm.
Note Smoked sausages are available from select European delicatessens.

This recipe is from the July 2012 issue of Australian Gourmet Traveller.

"This is our take on the classic French sandwich. It's made with Gruyère, gypsy ham, our pickled red onion and our 'saucisse de Morteau'," says Antoine Reymond.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2010 Pieropan Soave, Veneto, Italy.

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