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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."
Lunch Thu-Sun 11am-3pm
Dinner Thu-Sat 6pm-9pm
Locals call it Mudgee's waterfront restaurant, but it has more to recommend it than that. Overlooking the dam at Robert Stein winery, Pipeclay Pumphouse brings a new level of sophisticated dining to the town. Architect John Wood has captured the spirit of the venture, and the bronzed corrugated ceiling of his interior primes patrons for the excitement from the kitchen. Andy Crestani pushes the flair of his Greek and Italian heritage rather than tricky technique in showcasing the regional elements you crave. Sleek, inspired dishes, such as quail sausage with walnut and porcini mousse, seared duck breast with prosciutto-wrapped duck sausage, and pan-roasted beef fillet with truffled braised beef and Bordelaise sauce, reveal a chef who knows when to stop (and at least one diner who doesn't, ahem). All wines are from the estate; don't miss Jacob Stein's drop-dead 2012 off-dry riesling at $45 a bottle.
2 courses $50, 3 courses $60, dégustation $85
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