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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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When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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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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.

Crisp barramundi with prawn salsa and vanilla-infused dressing


You'll need

1 tbsp vegetable oil 4 200gm barramundi fillets ½ lemon, juice only To serve: olive oil To garnish: chervil sprigs   Prawn salsa 8 medium green prawns 150 gm sweet potato, peeled, boiled and refreshed in iced water, finely chopped 1 small zucchini, finely chopped 2 tomatoes, blanched, peeled, seeds removed and finely chopped ¼ cup (loosely packed) coarsely chopped dill 100 ml olive oil infused with ½ vanilla bean (see note) 25 gm baby spinach

Method

  • 01
  • For prawn salsa, cook prawns in boiling salted water for 3 minutes or until cooked through, then refresh in iced water. Peel, remove veins and tails and coarsely chop. Combine prawns with sweet potato, zucchini, tomato, dill, olive oil and season to taste with sea salt and ground black pepper. Just before serving, add spinach and toss to combine.
  • 02
  • Heat oil in a frying pan over medium heat and cook barramundi skin-side down for 3 minutes or until golden and crisp, turn and cook for another 3 minutes or until cooked to your liking. Season to taste with lemon juice, sea salt and freshly ground black pepper.
  • 03
  • To serve, arrange prawn salsa on plates, top with barramundi, drizzle with olive oil and garnish with chervil.
Note To infuse olive oil, heat oil and vanilla bean in a saucepan over medium heat for 3-5 minutes or until oil starts to simmer, then remove from heat and cool.

"I recently went on a weekend getaway to Bowral and stopped by Centennial Vineyards for a lovely long lunch. The barramundi with prawn salsa I had there was superb. Please ask chef Robin Murray to share the recipe."
Molly Alexander, Faulconbridge, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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