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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.

Grilled peach, witlof, burrata, balsamic, hazelnuts


"Even though this salad doesn't involve tomatoes, it's a kind of tribute to the great Italian insalata caprese," says Sibley. "Tomatoes are, after all, a fruit, and peaches have a similar texture and tang. The burrata, basil and balsamic all hark back to the classic salad from Capri, but the smokiness from the grill and the hazelnuts turn it into something new."

You'll need

4 perfectly ripe yellow peaches 3 witlof, leaves separated ½ bunch of basil, roughly torn 4 balls of burrata 100 gm roasted, skinned hazelnuts, roughly chopped To serve: aged balsamic vinegar and black salt (optional; see note)   Peach dressing 2 ripe yellow peaches 50 ml Sherry vinegar 1 tsp Dijon mustard 5 basil leaves 150 ml extra-virgin olive oil

Method

  • 01
  • For peach dressing, peel the peaches and combine in a food processor with the vinegar, mustard and basil, then season with salt and pepper. With the food processor running, slowly add the extra-virgin olive oil until the dressing is creamy and emulsified.
  • 02
  • Cut the peaches in half and remove the stones. Place in a griddle or char-grill pan and grill flesh-side down until marked with grill lines.
  • 03
  • To serve, dollop some peach dressing on each plate and stack peach halves, witlof and basil around and on top. Split the burrata balls into halves or thirds and arrange over the salad. Scatter the hazelnuts over and drizzle with a few drops of balsamic vinegar. Season with black salt and serve.

Note Black salt is available from specialist food stores. This recipe is from New Classics ($49.95, hbk) by Philippa Sibley, published by Hardie Grant Books. It has been reproduced with minor GT style changes.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2013

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