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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.

Saffron and sour-cherry brioche


"Saffron makes the perfect partner to piquant sour cherries in this brioche," says Ingram. "There's nothing quite like brioche straight from the oven, and that's largely thanks to the butter. However, there aren't a lot of French pastries that can be popped back into the toaster to achieve better results than the original offering. This is one and that's exactly what I suggest you do." Start this recipe a day ahead to prove the dough.

You'll need

2 tbsp milk 2 gm (1 tsp packed) saffron threads 400 gm strong baker’s flour, plus extra for dusting 4 eggs, plus 1 extra, lightly beaten, for glazing 20 gm caster sugar 8 gm salt 7 gm (1 sachet) dried yeast 200 gm softened butter, plus extra for brushing 100 gm sour cherries To scatter: pearl sugar (optional; see note)

Method

  • 01
  • Warm milk in a saucepan over medium heat, add saffron and set aside to infuse (30 minutes).
  • 02
  • Combine flour, eggs, sugar, salt and yeast in an electric mixer fitted with a dough hook or paddle attachment, then add milk and mix on low speed until dough no longer sticks to the sides of the bowl (5 minutes). Increase speed to medium and add butter in 3 batches, mixing well between each addition, and mix until dough is glossy (2 minutes). Reduce speed to low, add sour cherries and mix to distribute evenly. Transfer to a bowl, cover with plastic wrap and refrigerate overnight to prove.
  • 03
  • Butter and flour a 1-litre fluted brioche mould that is 20cm across the top, 10cm across the base and 8cm high, and refrigerate until required.
  • 04
  • Place dough on a floured surface, break off 150gm and roll it into a ball. Form remaining dough into a rough ball, then tuck the edge under itself fingers while rotating it to form a ball with a smooth surface. Place smooth-side up in mould, slash a small cross in the centre and place the small dough ball on top. Prove in a warm place until doubled in size (2 hours).
  • 05
  • Preheat oven to 180C. Glaze top of brioche with beaten egg, sprinkle with pearl sugar and bake for 20 minutes, then reduce oven to 170C and bake until dark brown (20-25 minutes). Serve immediately or toast the following day and spread with ricotta. Brioche keeps for up to a week in an airtight container or can be frozen for 3 months.

Note Pearl sugar is available from Essential Ingredient.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Apr 2015

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