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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."

What the GT team is cooking on Christmas Day

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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.

Blood-orange jellies with leche merengada


You'll need

750 ml blood-orange juice 1 tbsp caster sugar, or to taste 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes   Leche merengada 440 ml milk 150 ml pouring cream 15 ml brandy Finely grated rind of 1 lemon 1 cinnamon quill 150 gm caster sugar 3 eggwhites

Method

  • 01
  • For leche merengada, stir milk, cream, brandy, lemon rind, cinnamon and 100gm caster sugar in a saucepan over low heat until sugar dissolves, then cool completely. Whisk eggwhites to soft peaks in an electric mixer, then whisk in remaining sugar until stiff peaks form (2-3 minutes). Fold through cream mixture, freeze in an ice-cream machine, then freeze until required. Makes about 500ml.
  • 02
  • Meanwhile, whisk juice and sugar in a bowl until combined. Heat 100ml juice mixture in a small saucepan over medium heat until hot. Squeeze excess water from gelatine, add gelatine to hot juice mixture, stir to combine, then strain into remaining juice. Divide among 400ml serving glasses and refrigerate until set (4-5 hours).
  • 03
  • Top blood-orange jellies with leche merangada and serve.
This recipe is from the November 2011 issue of Australian Gourmet Traveller.

“I always enjoy the innovative desserts at Pata Negra. Would you please print the recipe for blood-orange jellies with leche merengada?”
James Crawford, Perth, 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 4 people
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At A Glance

  • Serves 4 people

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