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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

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

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.

What the GT team is cooking on Christmas Day

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

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."

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.

Charred sweet potato, goat’s curd and almonds


"I'm hoping you can acquire the recipe for charred sweet potato, goat's curd, almonds, garlic and coriander Scott Heffernan serves at Frank."
Anneliese Farmer, Sandy Bay, Tas

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.

You'll need

3 large sweet potatoes (about 500gm each), unpeeled For brushing: olive oil 40 gm (¼ cup) roasted almonds, coarsely chopped ¼ cup coriander, stems and leaves, thinly sliced 100 gm goat’s curd   Lemon dressing 100 ml grapeseed oil 2 tbsp lemon juice 1½ tbsp extra-virgin olive oil 3 small garlic cloves, crushed

Method

  • 01
  • Heat a barbecue to high and char-grill sweet potato, turning once, until blackened (4-5 minutes each side). Spread out embers or reduce heat to low, cover with a lid, and grill sweet potato indirectly, turning occasionally, until tender (50 minutes to 1 hour).
  • 02
  • Meanwhile, for lemon dressing, combine all the ingredients and ½ tsp sea salt in a jar, seal and shake to mix.
  • 03
  • Slice sweet potato 2cm-3cm thick, brush with olive oil, season to taste and grill, turning once, until caramelised (2-3 minutes each side). Transfer to a platter, top with almonds, coriander and dollops of goat’s curd, spoon lemon dressing over and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2016

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