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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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

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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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Bar H: Summer berries with mascarpone and shiso sorbet and five-spice shortbread


You'll need

500 gm strawberries (about 2 punnets) 250 gm raspberries (about 2 punnets) 250 gm blueberries (about 2 punnets) 80 ml Averna amaro (see note)   Mascarpone and shiso sorbet 300 gm caster sugar 500 gm mascarpone Juice of 2 lemons   Five-spice shortbread 150 gm butter, softened 35 gm caster sugar, plus extra for dusting 2 egg yolks 150 gm (1 cup) plain flour 1 tbsp five-spice powder 150 gm almond meal

Method

  • 01
  • For mascarpone and shiso sorbet, bring sugar, shiso and 200ml water to the boil in a saucepan, stir to dissolve sugar, remove from heat and cool to room temperature. Strain through a fine sieve into a jug (discard shiso). Whisk mascarpone in a bowl, then gradually add syrup, whisking continuously until smooth. Add lemon juice, stir to just combine, then freeze in an ice-cream machine, being careful not to over-churn as this will result in a grainy texture. Freeze until firm (2-3 hours or until required). Makes about 1 litre.
  • 02
  • For five-spice shortbread, preheat oven to 180C. Beat butter and sugar in an electric mixer until light and fluffy, add yolks one at a time and beat until combined. Sift in flour and five-spice, add almond meal and mix with your hands until mixture comes together. Roll heaped tablespoons of dough into balls about 3cm in diameter, then shape into crescents. Place on oven trays lined with baking paper and bake, swapping trays halfway through cooking time, until golden(15-20 minutes). While warm, dust heavily with caster sugar and set aside to cool. Shortbread will keep in an airtight container for a week.
  • 03
  • To serve, halve strawberries and combine in a bowl with raspberries, blueberries and Averna amaro. Divide among serving dishes, top with mascarpone and shiso sorbet and serve with five-spice shortbread.
Note Averna amaro is a bitter Italian liqueur available from select liquor shops. If it’s unavailable, substitute another amaro.

This recipe is from the December 2011 issue of Australian Gourmet Traveller.

“What better way on a hot summer’s day to finish a big Christmas lunch than with a huge bowl of summer berries and a lovely refreshing sorbet.” - Hamish Ingham, Bar H, Sydney

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

A medium-sweet dessert wine with a dry finish, such as 2006 Ökonomierat Rebholz Albersweiler Latt Gewürztraminer, Pfalz, Germany.

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