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Mango recipes

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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.

Shannon Bennett: Venison carpaccio with pickled vegetables


You'll need

½ cup (loosely packed) each flat-leaf parsley and chives, finely chopped 1½ tsp salted capers, rinsed, finely chopped ¼ anchovy fillet, finely chopped ¼ garlic clove, finely chopped Finely grated rind of ¼ lemon 380 gm venison loin, trimmed, sinew removed 75 ml extra-virgin olive oil To serve: dill sprigs and coriander shoots (microcress)   Pickled vegetables 350 ml Champagne vinegar 2 tbsp caster sugar 2 tbsp sea salt 50 gm each broccoli and cauliflower florets 12 heirloom baby carrots, trimmed, cut lengthways into quarters 5 radishes, cut into quarters

Method

  • 01
  • Combine herbs, capers, anchovy, garlic and lemon rind in a small bowl, coat venison in herb mixture, patting to cover thoroughly, season to taste. Wrap in a double layer of plastic wrap (fold in sides halfway through rolling to seal ends), then in another double layer, to create a cylinder. Place venison in a saucepan of simmering water and cook until rare (8 minutes). Remove and cool in iced water (10-15 minutes), then refrigerate until required.
  • 02
  • Meanwhile, for pickled vegetables, place vegetables in a heatproof bowl. Bring vinegar, sugar and salt to the boil in a saucepan over medium heat, stirring to dissolve sugar, pour over vegetables, cover with plastic wrap and set aside to cool (30 minutes).
  • 03
  • Thinly slice venison with a sharp knife and arrange on serving plates, divide vegetables between plates, spoon over a little pickling liquid and drizzle with olive oil, scatter with dill and microcress, season to taste and serve.
This recipe is from the April 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A red Burgundy from the Côte du Beaune or Volnay or a Dolcetto from Piedmont

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