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Lorraine’s strawberry & mascarpone cake

Combining the best ingredients with artistic flair is master pâtissière Lorraine Godsmark's recipe for success. In a shop full of temptation, there's no wrong answer, but whipped mascarpone, coconut dacquoise and strawberry conspire to make a cake that's truly sweetness and light. (And gluten-free to boot.)
Lorraine's, shop 5, Palings La, 320 George St, Sydney, (02) 9254 8009


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Sydney's cult sweets

Not only are these treats delicious, they're also social media stars in their own right, writes Emma Hutton.

Does social media fan the fires of Sydney's dessert culture, or vice versa? Any visit to a pâtisserie in Sydney is likely to include a glimpse into someone else's photo shoot with a cult cake while it's increasingly challenging to get through a quick look at Instagram or Facebook without coming across a post of perfectly poised and iced pastry perfection. But it'd be a pretty short-lived phenomenon if there wasn't some substance to it, and in Sydney, now seemingly one of the world's top destinations for snap-happy diners, the chefs more than come up with the goods. Here's a rundown in no particular order of the city's most essential sweet photo-finishes.

Photography Rodney Macuja

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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

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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."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

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