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"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.

Roast trout with warm green lentil and bacon dressing


Lentils and bacon are a match made in heaven - here they combine in a warm dressing served over a simple roast trout. A crisp slaw adds crunch and freshness, although a creamy mash would work equally well. 

You'll need

200 gm green lentils 1 side ocean trout, skinless, pin-bones removed ½ tsp fennel seeds ½ tsp white peppercorns Finely grated rind of 1 lemon, juice of ½ 140 ml olive oil 2 golden shallots, diced 1 garlic clove, finely chopped 70 gm streaky bacon, cut into lardons 2 tbsp red wine vinegar, or to taste Coarsely chopped flat-leaf parsley, to serve.   Brussels sprout and fennel slaw 200 gm Brussels sprouts, thinly shaved on a mandolin 1 small fennel bulb, thinly shaved on a mandolin, fronds reserved to serve 50 ml extra-virgin olive oil Juice of 1 lemon, or to taste

Method

  • 01
  • Preheat oven to 200C. Cook lentils in a saucepan of unsalted boiling water until just tender (18-20 minutes). Drain and set aside.
  • 02
  • Meanwhile, dry-roast fennel seeds until fragrant (30 seconds; see cook's notes). Cool slightly, then pound with a mortar and pestle with peppercorns, add rind and set aside. Place trout on a baking tray lined with baking paper, drizzle with 1½ tbsp olive oil and scatter with fennel seed mixture. Season to taste with sea salt and roast until cooked medium-rare (10-15 minutes).
  • 03
  • Meanwhile, heat remaining olive oil in a saucepan over medium-high heat, add shallot and garlic and sauté until tender (3-4 minutes). Add bacon and sauté until beginning to crisp, then stir in vinegar, lemon juice and lentils, season to taste, and keep warm.
  • 04
  • For slaw, toss ingredients in a bowl to combine and season to taste.
  • 05
  • Place roast trout on a serving platter, drizzle with warm lentil and bacon dressing, scatter with fennel fronds and serve warm with slaws.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Crisp, dry cider.

Featured in

May 2016

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