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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.

Chilled recipes for summer

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Shark Bay Wild Scampi Caviar

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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.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

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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We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

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.

Rhubarb millefeuille


"I dream about the rhubarb millefeuille at The Cove at Peppers York Cove. Will the chef share the recipe?"
Kelly Hunt, Hobart, Tas

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

250 ml dry white wine 250 gm caster sugar 200 gm rhubarb (about 1 bunch), cut into 5cm pieces 1 (375gm) sheet butter puff pastry For brushing: eggwash For dusting: pure icing sugar   Crème pâtissière 250 ml (1 cup) milk 10 gm butter 1 vanilla bean, split and seeds scraped 65 gm caster sugar 3 egg yolks 15 gm plain flour To taste: pure orange oil (optional; see note) 100 ml pouring cream, whipped to soft peaks

Method

  • 01
  • Preheat oven to 160C. Stir wine, sugar and 250ml water in a saucepan over medium heat until sugar dissolves, then bring to the simmer. Place rhubarb in a small, deep baking tray, pour syrup over, then bake, covered with foil, until just tender (30-40 minutes). Transfer to a clean dish and refrigerate immediately to stop cooking.
  • 02
  • Increase oven to 200C. Roll pastry into a 25cm x 30cm rectangle, then cut into 8 even rectangles. Transfer to 2 lined baking trays, brush with eggwash and bake until golden and puffed (15-17 minutes), then cool.
  • 03
  • For crème pâtissière, place milk, butter and vanilla bean in a saucepan over low heat and bring to the simmer, then set aside to infuse (1 hour). Whisk vanilla seeds, sugar and yolks in an electric mixer on medium speed until pale and fluffy (5-6 minutes). Sift in flour and mix to combine. Return milk mixture to just below the boil, then whisk into yolk mixture in a thin, steady stream. Transfer to a clean pan and whisk continuously over low heat until thick, and flour is cooked out (8-10 minutes). Add orange oil to taste, pour into a container, cover closely with plastic wrap and chill. Once cold, fold through the whipped cream. Transfer to a piping bag fitted with a 1.5cm round nozzle.
  • 04
  • Split each pastry rectangle into 3 layers. Pipe crème pâtissière onto base and middle layers, top with rhubarb, then stack on one another, sandwich with tops, dust with icing sugar and serve.

Note Orange oil is available from specialist cake shops. If it's unavailable, substitute finely grated orange rind to taste. You'll need to begin this recipe a day ahead. Chefs at The Cove make their own puff pastry. If you want to make your own, check out our puff pastry recipe.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jul 2013

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