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Mango recipes

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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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Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Kaffir lime and coconut tart


You'll need

220 gm (1 cup) caster sugar 4 eggs, separated 275 gm (5½ cups) flaked coconut 4 kaffir lime leaves, finely shredded   Lime butter 4 lemons, finely grated rind and juice only 2 limes, finely grated rind and juice only 440 gm (2 cups) caster sugar 12 egg yolks 1 tsp vanilla essence 300 gm butter, softened, coarsely chopped To serve: double cream

Method

  • 01
  • Preheat oven to 180C. Using an electric mixer, whisk sugar and egg yolks until thick and pale. In a separate bowl, whisk eggwhites until soft peaks form. Add the eggwhites, coconut and lime leaves to egg yolk mixture and fold gently to combine. Spoon the coconut mixture into a baking paper-lined 26cm-diameter springform cake pan, spreading evenly to coat base and sides. Bake until golden (15-20 minutes), then set aside to cool.
  • 02
  • For lime butter, combine lemon and lime rinds and juices, sugar, egg yolks and vanilla essence in a heatproof bowl over a saucepan of gently simmering water, whisk to combine, then stir with a wooden spoon until mixture starts to thicken (about 10 minutes). Gradually stir in butter one piece at a time, ensuring it’s well incorporated before adding more. Continue stirring until mixture is thick (10-15 minutes). Pour into prepared base and refrigerate overnight to set. Cut into wedges and serve with double cream.
Note You’ll need to start this recipe a day ahead.

“Sayers Food in Leederville serves the most incredible gluten-free kaffir lime and coconut tart with a macaroon crust. I’d love to have the recipe so I can make it for my friends and family.”
Mary Guise, Wembley, WA

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 10 people
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At A Glance

  • Serves 10 people

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