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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.

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.

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."

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

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.

Orange and Almond Crusta


You'll need

3 oranges, mandarins or tangerines, cut into small pieces To garnish: caster sugar 15 ml orgeat or almond syrup 45 ml vodka 1 tsp orange liqueur, such as Cointreau To garnish: long piece of orange peel

Method

  • 01
  • Run a piece of orange around the rim of a cocktail glass to coat with juice, then drizzle sugar around sides so it sticks to the glass (see note).
  • 02
  • In a shaker, add orange and almond syrup and muddle.
  • 03
  • Add vodka and orange liqueur, half-fill with ice, shake for 30 seconds or until shaker goes frosty, then strain into prepared glass.
  • 04
  • Wind peel to form a spiral, garnish and serve.
Note In comparison to a traditional sugar rim, a crusta involves placing sugar on the outside of the glass, not the rim.

“It would be great if we could get tangerines in summer, but oranges work just as well. Citrus and almonds are such compatible flavours – the sweetness of the citrus with almond playing a sort of calming uncle with broad shoulders to lean on. I love drinking this one on hot, sunny afternoons – think of it as a more genteel Margarita. Drink it without straws and get your face into it. It goes well with a side of cider, too.” - Jason Crawley

At A Glance

  • Serves 1 people
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At A Glance

  • Serves 1 people

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