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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.

David Thompson's green papaya salad


"This classic recipe, som dtum, is from the north-east of Thailand," says Long Chim and Nahm chef David Thompson, "but now every Thai person loves it."

Pictured with grilled pork skewers.

You'll need

50 gm (about 16) small mixed peeled and unpeeled garlic cloves 90 gm (about 8) small heirloom cherry tomatoes, halved 40 gm dried prawns, soaked in cold water for 5 minutes, then drained 80 gm snake beans, cut into 4cm lengths 8-10 small Thai scud chillies, or to taste (see note) 2 heaped tbsp roasted peanuts 1 thin slice lime 360 gm peeled and shredded green papaya (about 2 small) 80 gm light palm sugar, or to taste, crushed 100 ml lime juice (from about 5 juicy limes), or to taste 100 ml tamarind water (see note), or to taste 60 ml (¼ cup) fish sauce, or to taste Large pinch of roasted chilli powder (see note)

Method

  • 01
  • Crush garlic, then tomatoes with a pinch of sea salt flakes with a large wooden mortar and pestle, or in a bowl. Add prawns and pound to crush, then add beans, chillies, peanuts and lime, and pound. Add papaya and bruise – do not overwork. Season with palm sugar, lime juice, tamarind water, fish sauce and chilli powder to taste – it should be sweet and sour, hot and salty – and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Additional Notes

Scud chillies and roasted chilli powder are available from Thai grocers. To make tamarind water combine 100gm seedless tamarind pulp in a bowl with 100ml boiling water, cover and stand until soft (20-30 minutes), then pass liquid through a fine sieve (discard solids).

Featured in

Sep 2016

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