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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."

Sydney's best dishes 2016

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.

Insalata di mare


You'll need

200 ml dry white wine 1 kg mussels, scrubbed and beards removed 12 medium uncooked prawns, peeled 2 calamari, cleaned, tubes cut into rings and tentacles reserved 12 scallops, roe off 4 inner celery stalks, thinly sliced, plus leaves reserved, to serve ½ white onion, thinly sliced To serve: coarsely chopped flat-leaf parsley and dill To serve: lemon wedges   Preserved lemon dressing 75 gm (¼ cup) mayonnaise Juice of 1 lemon ¼ preserved lemon, rinsed, flesh discarded, rind finely diced

Method

  • 01
  • Bring wine to the boil in a large saucepan, add mussels, cover and cook until opened (3-5 minutes). Remove with tongs and set aside, then, when cool enough to handle, remove mussels from shells and transfer to a bowl (discard cooking liquid).
  • 02
  • Heat a char-grill pan over high heat, add prawns and turn occasionally until cooked (3-5 minutes). Place in bowl with mussels. Add calamari to pan in batches and turn occasionally until just cooked (2-3 minutes), then transfer to bowl with mussels and prawns, season to taste and set aside. Add scallops to pan and grill, turning once, until medium-rare (30-40 seconds each side), then add to other seafood and mix to combine.
  • 03
  • For preserved lemon dressing, whisk mayonnaise, lemon juice and preserved lemon in a bowl to combine and season to taste.
  • 04
  • Drizzle preserved lemon dressing over seafood, add celery, onion and herbs, toss to combine and serve with extra lemon wedges.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

This salad really captures the wonderful briny ocean flavours of the seafood. Enjoy it with a lovely bottle of fiano and a crisp green salad on a lazy afternoon.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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