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Mango recipes

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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."

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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.

Oysters with mignonette and truffle crépinettes


You'll need

4 dozen oysters such as Sydney rock, freshly shucked   Mignonette 100 ml good-quality red wine vinegar 80 gm golden shallots, finely chopped   Truffle crépinettes 600 gm coarsely minced pork belly 2 tbsp truffle oil 8 thin slices of truffle (about 10gm) 120 gm caul fat, soaked in cold water for 1 hour, drained, then cut into 8 pieces (see note)

Method

  • 01
  • For mignonette, combine red wine vinegar and shallot in a non-reactive bowl. Cover with plastic wrap and refrigerate until required.
  • 02
  • For truffle crépinettes, combine pork belly and truffle oil in a large bowl, mixing well to combine. Season to taste. Divide mixture into 8 equal balls, then flatten slightly to form a patty. Place a truffle slice on each and wrap in a piece of caul fat, making sure it overlaps completely to seal. Heat a large non-stick frying pan over medium heat, add truffle crépinettes and cook, turning occasionally, until golden (8-10 minutes). Keep warm.
  • 03
  • Arrange 6 oysters around edges of plates and spoon a little mignonette over each. Place a crépinette in the centre and serve with extra mignonette to the side.
Note Caul fat, also known as crépine, is the lace-like fatty membrane that surrounds the intestines and stomach of cows, sheep and pigs. It melts while it cooks, so is a useful alternative to casing. Available from select butchers, it will need to be ordered ahead.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

A dry Entre-Deux-Mers wine from Bordeaux or a blanc de blancs Champagne.

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