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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.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

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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.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

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.

Chocolate Manjari cake


"This is my signature chocolate cake that I have baked for just about everyone I love over the years," says Ingram. "It has been a cake for life, a cake for joy and even a cake for sorrow, proving that the healing power of cake should never be underestimated. I've recently started using Valrhona Manjari chocolate from Madagascar to make this cake; however, I have even used bars of Dairy Milk with equally soulful results. To slice this cake, I put my knife under hot running water to reduce the moussey cake sticking to the blade."

You'll need

200 gm Valrhona Manjari chocolate (see note) 50 gm Valrhona Jivara chocolate (see note) 3 eggs 125 gm caster sugar 125 ml (½ cup) milk Juice of 1 lemon 50 gm Dutch-process cocoa, plus extra for dusting 150 gm eggwhite (about 3½ eggs) 200 ml pouring cream, whisked to soft peaks, refrigerated until required

Method

  • 01
  • Preheat oven to 140C. Line a 25cm-diameter springform cake tin with baking paper. Half-melt chocolates in a heatproof bowl over a saucepan of simmering water (2-3 minutes) then set aside; there should be solid pieces remaining.
  • 02
  • Whisk eggs and 90gm sugar in an electric mixer on high speed until thick and fluffy (5-6 minutes).
  • 03
  • Bring milk and lemon juice to the boil in a small saucepan over medium-high heat while stirring (don’t worry if it curdles; this makes a more bitter rather than sweet chocolate cake). Cool for a minute, then add to chocolate, stir gently to combine, then fold in cocoa.
  • 04
  • Add egg mixture to chocolate in 3 batches, gently folding to combine between additions. It’s okay if the mixture is streaky – there’s a lot of folding yet to do and we want to preserve as much of the air as possible.
  • 05
  • Whisk eggwhite and a pinch of salt in an electric mixer on medium speed until eggwhite forms soft ribbons form (2-3 minutes), then gradually add remaining sugar and whisk to soft peaks (1-2 minutes).
  • 06
  • Gently fold cream into chocolate mixture in 2 batches followed by eggwhite in 2 batches, pour batter into prepared tin and bake until centre springs back when pressed (1-1¼ hours). Turn off heat and cool in oven with door slightly ajar to reduce the amount the cake falls as it is cooling. When cake is cool, dust with cocoa and serve. Chocolate Manjari cake will keep in the pantry for 4 days in an airtight container.

Note Valrhona chocolate is available from select delicatessens and Simon Johnson providores.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Apr 2015

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