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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."

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.

Sichuan braised beef slices (Wu xiang niu rou)


This is one of the most delicious appetisers from Sichuan. It's packed with flavour, but with none of the chilli heat or tingling Sichuan pepper. The beef is cooked until tender in a master stock. As with all Chinese master stocks, Dainty Sichuan's own is several years old. Master stock can be used time and again, with the fresh additions of ginger and spring onion. Strain the cooled stock and freeze until required, then be sure to bring to the boil before reusing.

You'll need

1 small boneless beef shin (about 800gm) ½ tsp sesame oil To serve: roasted sesame seeds and coriander   Master stock 3 litres (12 cups) chicken stock 20 gm ginger, finely chopped 1½ tsp fennel seeds 1 tsp dried aromatic ginger pieces (see note) ½ tsp whole cloves 4 dried small red chillies 4 star anise 2 black cardamom pods 1 cassia bark quill 1 piece dried mandarin peel 1 spring onion, cut into 3cm lengths 100 gm caster sugar 1 tbsp vegetable oil 20 ml Shaoxing wine ¾ tsp ground white pepper

Method

  • 01
  • Rinse beef under cold running water. Bring a large saucepan of water to the simmer. Add beef and simmer over medium heat to remove blood (5 minutes). Drain well, rinse under cold water and set aside.
  • 02
  • For master stock, bring ingredients (except sugar, oil, Shaoxing wine and pepper) to the simmer over high heat, add 2 tbsp sea salt, reduce heat to low and gently simmer to infuse (30 minutes). Meanwhile, stir sugar, oil and 1 cup (250ml) water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until caramelised, then add to master stock with Shaoxing wine and pepper.
  • 03
  • Add beef to stock and simmer until just tender (45-50 minutes). Remove from heat and set aside until beef is cool to touch (3-4 hours). Remove beef (reserve master stock for another use) and thinly slice across the grain, drizzle with sesame oil and serve at room temperature drizzled generously with master stock and scattered with sesame seeds and coriander.

Note Dried aromatic ginger (Kaempferia galanga) is sold in slices from Chinese grocers under the name of sha jiang.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Fragrant earthy grenache

Featured in

Jun 2013

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