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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.

Coconut-braised wagyu beef shin with pickled cucumber salad


"I can't help but order the wagyu beef with pickled cucumber every time I visit Easy Tiger. Do you think the chefs would mind revealing the recipe?"
Lara Tsen, Yarraville, Vic

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

1 large beef shin (about 1.5kg bone out; see note) 800 ml Thai soy sauce (such as Healthy Boy) 1 tbsp coriander seeds 2 tsp white peppercorns 1 tsp caster sugar 800 ml coconut cream To serve: steamed jasmine rice   Pickled cucumber salad 100 gm caster sugar 100 ml rice wine vinegar 2 Lebanese cucumbers, thinly sliced on a mandolin 3 red shallots, thinly sliced on a mandolin 1 lemongrass stalk (white part only), finely chopped ½ cup each (loosely packed) coriander, sawtooth coriander and Thai basil

Method

  • 01
  • Place beef in a non-reactive container that it fits in snugly. Add soy sauce to cover (you may need extra), add coriander seeds, peppercorns and sugar, cover and refrigerate to marinate, turning occasionally (8 hours to overnight).
  • 02
  • Preheat oven to 130C. Drain beef from marinade (discard marinade) and place in a small roasting dish or casserole. Add coconut cream to cover, cover with foil and roast until very tender (8-10 hours). Set aside to rest (15 mintues).
  • 03
  • For pickled cucumber salad, stir sugar, vinegar and 100ml water in a small saucepan over medium heat to dissolve sugar, set aside to cool, then transfer to a serving bowl. Just before serving, toss in remaining ingredients.
  • 04
  • Cut beef into large pieces, pour braising liquid over, top with pickled cucumber salad and serve hot with steamed rice.

Note At Easy Tiger this dish is often paired with son-in-law eggs. Allow eight hours to marinate the beef or begin this recipe a day ahead. At the restaurant, chef Jarrod Hudson uses Sher wagyu beef shin; if it's unavailable, substitute another wagyu shin or regular beef shin (you may need to order it ahead).


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Dec 2013

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