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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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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.

Mackerel ceviche with avocado, ruby grapefruit and spanner crab


You'll need

2 ruby grapefruit 400 gm skinless Spanish mackerel fillets (about 4), halved lengthways and cut into 3cm pieces 1 tbsp arbequina extra-virgin olive oil, plus extra for drizzling (see note) 1 lemon, juice only 1 avocado, flesh cut into 1cm pieces To serve: chervil sprigs 50 gm spanner crab meat To serve: Spanish smoked paprika   Pickled cucumber 200 gm white sugar 100 ml white wine vinegar 1 cinnamon quill 1 star anise ½ telegraph cucumber, shaved into ribbons with a vegetable peeler

Method

  • 01
  • For pickled cucumber, combine all ingredients except cucumber in a saucepan and stir over medium heat until sugar dissolves (3-5 minutes). Bring to the boil, remove from heat, cool, then add cucumber and set aside to cool completely.
  • 02
  • Peel grapefruit with a small sharp knife, then segment over a bowl to catch juices. Break segments into small pieces and reserve segments and juice separately.
  • 03
  • Place mackerel in a non-reactive dish, drizzle with 1 tbsp each of olive oil, lemon juice and reserved grapefruit juice and 1 tsp sea salt. Toss to combine, then stand until cured (4-5 minutes).
  • 04
  • Pile avocado in the centre of four plates. Top each with grapefruit, then mackerel mixture. Scatter with chervil sprigs, drizzle with extra olive oil, if desired, and serve immediately with pickled cucumber, crab meat and paprika to the side.
Note George Sideris sometimes substitutes ruby grapefruit with blood oranges and Valencia oranges, depending on what’s in season. Arbequina olive oil is pressed from arbequina olives grown predominantly in Catalonia. The oil is available from select supermarkets and delicatessens. If unavailable, substitute a good quality extra-virgin olive oil.

I have returned from another exquisite lunch of tapas at Delicado, McMahons Point. The Spanish mackerel ceviche with avocado, grapefruit and spanner crab is outstanding. Could you possibly persuade chef George Sideris to share the recipe?”
Amanda Holt, Lilyfield, 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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