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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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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.

Brigitte Hafner: Creamy salt cod and potato soup


You'll need

1 kg salt cod, soaked in cold water for 36 hours, changing water 4 times 80 ml (1/3 cup) olive oil 1 onion, finely chopped 3 inner celery stalks and leaves, finely chopped 2 garlic cloves, finely chopped, plus 1 extra halved 800 gm floury potatoes, such as spunta, cut into small pieces 250 ml (1 cup) pouring cream 4 slices crusty bread, such as ciabatta For drizzling: extra-virgin olive oil To serve: coarsely chopped flat-leaf parsley

Method

  • 01
  • Remove bones from salt cod, coarsely flake and set aside (discard skin and bones). Heat olive oil in a large saucepan over medium-high heat, add onion, celery and garlic, sauté until soft and translucent (8-10 minutes). Add salt cod, potato and enough cold water to just cover and simmer until potato is very tender (25-30 minutes). Add cream, then process with a hand-held blender until very smooth. Season to taste and keep warm.
  • 02
  • Meanwhile, preheat a grill to high. Drizzle bread slices liberally with olive oil and toast until golden (1-2 minutes each side), then rub with cut-side of garlic clove. Place a garlic croûton in the base of each serving bowl, ladle over soup, sprinkle with parsley and season to taste with freshly ground black pepper. Serve with extra croûtons if you like.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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