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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.

Capocollo, melon and vin santo


"This is our riff on the old classic prosciutto and melon," says Ward. "Italians all scoff these little nibbles on skewers at the bar for aperitivi with great gusto. We use capocollo for our version - it's the neck of the pig, and is a little less fatty than prosciutto, but still has great depth of flavour. Ask the deli to slice it paper-thin for you. With the finely shaved melon, everything comes together in a sweet, salty and refreshing way that's bound to kick off your late-summer lunch like no other. Make sure you order more capocollo than you need for the recipe, too. It's just as good alone as it is with ricotta and melon."

You'll need

100 ml vin santo 100 ml extra-virgin olive oil ¼ each small rockmelon and honeydew melon 500 gm capocollo, thinly sliced (see note) 100 gm fresh firm ricotta, lightly whipped 1 cup (firmly packed) mint, torn

Method

  • 01
  • To make dressing, simmer vin santo in a small saucepan over medium heat until reduced by a third and has the consistency of a thick syrup (8-10 minutes). Set aside to cool (10-15 minutes), then place in a jar with the olive oil and shake to combine well.
  • 02
  • Thinly slice honeydew and rockmelon on a mandolin, then arrange in curls on a platter with capocollo. Top with spoonfuls of ricotta, then scatter with mint leaves and drizzle with vin santo dressing.

Note Capocollo, or coppa di Parma, is available from select Italian grocers and delicatessens. If it's unavailable substitute prosciutto di Parma.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Vie di Romans Dessimis Pinot Grigio. 2012, Friuli.

Featured in

Mar 2015

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