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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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"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."

Lobster and rice noodle rolls with green onion oil


Bánh cuôn, soft fresh rice noodle sheets, are found in Asian food stores. They should be stored at room temperature as refrigeration causes them to be brittle and prone to tearing.

You'll need

  Rolls ¼ cup peanut oil 4 green onions, green part only, finely chopped 1 large shallot, finely chopped 2 shiitake mushrooms, finely chopped 300 gm Chinese cabbage, finely shredded 1.5 kg cooked lobster, meat removed, cleaned and finely chopped 250 gm fresh rice noodles sheets, cut into 12 10x20cm rectangles   Nuoc cham (dipping sauce) ½ fresh red birdseye chilli, finely chopped 1 clove of garlic, finely chopped 3 tsp caster sugar ¼ cup lime juice 2 tbsp fish sauce

Method

  • 01
  • For nuoc cham, combine all ingredients in a small bowl. Makes about ½ cup.
  • 02
  • Heat ¼ cup oil in a small frying pan until almost smoking, remove pan from heat, add green onions, then leave to cool.
  • 03
  • Heat 1 tbsp oil in a wok, add shallot and mushrooms and stir-fry over high heat for 1 minute, then add cabbage and stir-fry for 1 minute or until just wilted. Remove from heat, add lobster and sea salt to taste and combine well. Place a heaped tablespoonful of lobster mixture on one end of a rice noodle rectangle, roll up to enclose filling, leaving ends open, then repeat with remaining rectangles and lobster mixture.
  • 04
  • Place rolls in a large baking paper-lined bamboo steamer, cover and steam over a wok of simmering water for 5 minutes. Transfer rolls to plates, spoon over a little green onion oil and serve immediately with small dipping bowls of nûoc cham to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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