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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.

Avani's lamb curry


Begin this recipe a day ahead to marinate the lamb.

You'll need

14 garlic cloves, coarsely chopped 3 tsp finely grated ginger 2 kg boneless lamb neck forequarter, cut into 3cm cubes 2 tbsp plain yoghurt 140 ml vegetable oil 4 Spanish onions, thinly sliced 2 tbsp white poppy seeds (see note) 1½ tbsp each white sesame seeds and black cumin seeds (see note) 1 tbsp each cumin seeds and coriander seeds 4 cloves Seeds from 2 black cardamom pods 6 star anise 5 fresh bay leaves 100 gm (1 cup) coarsely grated fresh coconut, plus extra to serve 1 piece of cassia bark 1 tbsp each chilli powder and sweet paprika 1 litre (4 cups) chicken stock To serve: coriander leaves and steamed basmati rice   Pomegranate raita 500 ml (2 cups) plain yoghurt Seeds of 1 pomegranate 2 spring onions, thinly sliced 1½ tsp finely chopped ginger 3 long green chillies, finely chopped 1 tsp ground cumin 2 tbsp coarsely chopped coriander To taste: lemon juice

Method

  • 01
  • Pound 4 garlic cloves and ginger with a mortar and pestle to a smooth paste (adding a little water to loosen if necessary), then combine with lamb and yoghurt in a non-reactive container, season to taste and mix well. Cover and refrigerate to marinate (overnight).
  • 02
  • Heat 80ml oil in a large saucepan over medium-high heat, add onion and sauté until caramelised (10-12 minutes). Set aside.
  • 03
  • Dry-roast the seeds, cloves, cardamom, 4 star anise and 3 bay leaves until fragrant (3-4 minutes). Transfer to a blender, add reserved onion, coconut and remaining garlic and process to a smooth paste, then set aside.
  • 04
  • Heat remaining oil in a saucepan over medium-high heat, add lamb in batches and brown all over (3-5 minutes), then set aside. Add cassia bark, remaining star anise and remaining bay leaves to pan and stir-fry until fragrant (30 seconds), then add the spice paste and stir-fry until oil splits (3-5 minutes). Mix in chilli powder and paprika, then add lamb and stock, bring to a simmer and reduce heat to low. Cover and cook, stirring occasionally, until lamb is very tender and sauce is thick (2-2¼ hours).
  • 05
  • Meanwhile, for pomegranate raita, combine ingredients in a bowl, cover and refrigerate until required.
  • 06
  • Season the curry to taste with sea salt, scatter with coconut and coriander, then serve hot with steamed basmati rice and pomegranate raita

Note White poppy seeds and black cumin seeds (or nigella seeds) are available from Indian grocers and Herbies Spices.

Watch Adam D'Sylva from Melbourne's Tonka restaurant make the lamb curry recipe live from the Harvey Norman Gourmet Institute Event on July 15 at Harvey Norman Chadstone in an exclusive video on the Harvey Norman website


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

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