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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."

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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.

Beetroot-cured salmon with fennel, capers and kipfler potatoes


You'll need

2 medium beetroot (about 200gm), coarsely grated 375 gm caster sugar 250 gm rock salt 1 bunch coriander, coarsely chopped 1 side of skinless salmon (about 1kg), pin-boned 500 gm kipfler potatoes, scrubbed 2 baby fennel bulbs, shaved horizontally 50 gm salted baby capers, rinsed and coarsely chopped 1 cup (loosely packed) baby watercress leaves (tips only), to serve 100 gm salmon roe, to serve   Aïoli 2 garlic cloves 2 egg yolks 200 ml olive oil 2 tbsp lemon juice

Method

  • 01
  • Combine beetroot, sugar, salt and coriander in a bowl. Place 2 sheets of plastic wrap, overlapping and long enough to enclose salmon, on a work surface. Spread half the salt mixture over plastic, place salmon on top and pack remaining salt mixture around fish. Wrap fish tightly in plastic wrap and refrigerate for at least 8 hours, turning halfway through.
  • 02
  • Bring a saucepan of salted water to the boil. Add potato and cook until tender (15-20 minutes), then drain and cool. When cool enough to handle, peel and cut into 5mm-thick diagonal slices and place in a bowl.
  • 03
  • Meanwhile, for aïoli, process garlic and yolk in a food processor until a smooth paste forms. With motor running, gradually add oil in a thin steady stream and process until emulsified. Add lemon juice and season to taste.
  • 04
  • Add fennel, capers and aïoli to potato and toss gently to combine. Unwrap cured salmon and wipe clean of salt mixture. Thinly slice with a sharp knife and serve with potato salad, watercress and salmon roe.

“Our trip to the Margan vineyards resulted in a fantastic lunch of beetroot-cured salmon and kipfler potatoes at the restaurant. Would you please ask chef José Miguel for the recipe.”
Nevil Conway, Roseville, 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 8 people
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At A Glance

  • Serves 8 people

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