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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."

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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.

Matzo ball soup


You'll need

3 free-range chicken Marylands 2 carrots, coarsely chopped 2 celery stalks, coarsely chopped 2 onions, coarsely chopped 1 head of garlic, halved horizontally 3 thyme sprigs 1 fresh bay leaf 150 gm dried spaghetti, broken into small pieces 2 tbsp each of finely chopped tarragon and dill, to serve   Matzo balls 3 eggs, separated 1 garlic clove, finely chopped 50 gm (¼ cup) ghee 100 gm (1 cup) matzo meal (see note)

Method

  • 01
  • For matzo balls, beat egg yolks with garlic and 2 tsp sea salt until thick and pale. Separately mix ghee and 60ml hot water until well combined. In a separate bowl, beat eggwhites until soft peaks form. Gently fold eggwhites into yolk mixture until combined, then fold in matzo meal and ghee mixture. Refrigerate for 1 hour. Bring a large saucepan of salted water to the boil. With wet hands, roll tablespoons of matzo mixture into walnut-sized balls, drop into boiling water and simmer until double in size (25 minutes). Matzo balls will keep refrigerated for up to a week. Makes 20 balls.
  • 02
  • Meanwhile, combine chicken, carrot, celery, onion, garlic, thyme and bay leaf in a large saucepan and add enough cold water to cover (about 3½ litres). Bring to the boil and simmer over low heat until chicken is cooked and falling from the bone (1½ hours). Remove chicken and strain stock through a fine sieve into a clean saucepan (discard solids). Season to taste and keep warm. Stock will also keep refrigerated for up to 3 days.
  • 03
  • Meanwhile, cook pasta in boiling salted water until al dente. Drain. Remove chicken meat from bone (discard skin and bones), shred meat into thin strips and add to stock with the pasta. Add matzo balls and simmer over medium heat until warmed through (8-10 minutes). Divide between bowls and serve scattered with chopped herbs.
Note Matzo meal is from matzo, a cracker-like flatbread made of plain flour and water. It is available from select delicatessens and the kosher section of select supermarkets.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Something a little different such as an amontillado sherry.

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