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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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

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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."

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Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Malloreddus with prawns and smoked bottarga


You'll need

350 gm malloreddus (gnocchetti Sardi) (see note) 1 tbsp olive oil 4 cloves of garlic, thinly sliced 1 small red chilli, thinly sliced 6 basil leaves 25 gm butter 100 gm smoked bottarga, finely grated (see note)   Prawn stock 8 large green tiger prawns, shells removed and reserved and intestinal tract removed 2 tbsp olive oil 1 carrot, coarsely chopped 1 onion, coarsely chopped 1 stalk of celery, coarsely chopped 3 cloves garlic, coarsely chopped 400 gm canned whole tomatoes ½ bunch (about 5 stalks) basil 750 ml (3 cups) fish stock, or water 1 fresh bay leaf 5 whole black peppercorns

Method

  • 01
  • For prawn stock, preheat oven to 180C, place prawn shells on an oven tray, drizzle with 1 tbsp oil and roast for 10 minutes or until starting to soften. Heat remaining oil in a heavy-based saucepan over medium heat, add carrot, onion, celery and garlic and cook for 5-10 minutes or until starting to colour. Add prawn shells, tomatoes and basil, cook, stirring, for 5 minutes or until thick, then add stock, 2 tsp sea salt, bay leaf and peppercorns. Bring to the boil, skimming surface, then reduce heat and simmer for 30 minutes. Strain through a fine sieve, discarding solids. Makes about 3 cups.
  • 02
  • Bring a large pot of salted water to the boil, add malloredus and cook for 10-15 minutes or until al dente, then drain.
  • 03
  • Meanwhile, in a large frying pan, heat oil, add garlic and chilli and cook for 2 minutes or until starting to colour, add prawn stock and basil leaves. Bring to the boil, reduce heat and simmer for 20 minutes or until reduced to 2 cups. Cut prawns into 2cm pieces, add to stock with malloredus and cook for 10 minutes or until stock is almost absorbed and prawns are cooked through. Add butter and bottarga and cook, stirring, for 2 minutes or until it reaches a creamy consistency. Serve immediately.
Note Malloredus, or gnocchetti Sardi, is small, shell-shaped pasta, coloured with saffron, available from Italian delicatessens. Michael Gwizdek makes his own. Bottarga is dried mullet roe, available at fishmongers and specialty food stores. Smoked bottarga is available at Karasumi Australia, (07) 3868 1983 and select fishmongers.

"Da Noi in Melbourne makes one of my favourite pasta dishes. Would you print chef Michael Gwizdek's recipe for malloredus with prawns?"
Ricardo Piccioni, Glebe, 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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