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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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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.

Pipis with cherry tomatoes and pine nuts


You'll need

500 gm cherry tomatoes (about 2 punnets) 300 ml olive oil 1 tbsp thyme 5 garlic cloves, crushed 50 gm (1/3 cup) pine nuts 5 golden shallots, thinly sliced 1 kg pipis, soaked to remove grit 200 ml white wine 100 gm butter ½ cup (firmly packed) flat-leaf parsley, coarsely chopped To serve: crusty bread

Method

  • 01
  • Preheat oven to 150C. Place tomatoes in a single snugly fitted layer on a small oven tray lined with baking paper, add oil, thyme and garlic, season to taste, then roast until tomatoes soften and blister (25-30 minutes). Strain oil and reserve tomatoes and oil separately.
  • 02
  • Heat a saucepan over low heat, add reserved tomato oil and pine nuts and stir until light golden (20-30 seconds). Add shallot and reserved tomato and cook, stirring, until all the flavours mingle and shallot softens (1-2 minutes). Increase heat to high, add pipis and wine, cover and cook, shaking pan occasionally, until pipis open (4 minutes; see note). Add butter, stir until melted, season to taste and add parsley. Serve in deep bowls with crusty bread on the side.
Note To check that all pipis have opened, remove the lid and give them a little stir. You can give unopened ones a little poke to encourage them to open.

This recipe is from the November 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

A full-bodied Cirò Rosso from Calabria.

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