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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.

Cobb salad


You'll need

2 chicken breasts, skin on (about 200gm each) 1 tbsp olive oil 4 rindless bacon rashers 4 eggs, at room temperature 1 corn cob, kernels removed 2 baby cos lettuce, torn into bite-size pieces 1 small tomato, cut into wedges, seeds removed ½ avocado, cut into wedges 100 gm Roquefort, crumbled To serve: 1 bunch chives, finely chopped   Mustard dressing 2 tbsp sherry vinegar 1 tsp seeded mustard 1 small garlic clove, finely chopped 80 ml (1/3 cup) extra-virgin olive oil

Method

  • 01
  • Preheat oven to 190C. Heat an ovenproof frying pan over high heat. Brush chicken with oil, season to taste, cook until golden, turning once (2-3 minutes each side). Remove from pan, set aside. Add bacon to pan, sauté until just turning golden (1-2 minutes). Return chicken to pan, transfer pan to oven and roast until chicken is cooked through (10-15 minutes).
  • 02
  • Meanwhile, cook eggs in a saucepan of boiling water until cooked to your liking (7-8 minutes for medium-boiled). Remove and refresh, drain, peel, halve and set aside.
  • 03
  • Cook corn kernels in a saucepan of boiling salted water until tender (3-4 minutes), drain, refresh and set aside.
  • 04
  • For mustard dressing, whisk ingredients in a bowl to combine. Set aside.
  • 05
  • Slice chicken and coarsely tear bacon. Divide remaining ingredients (except Roquefort and chives) among bowls, top with chicken and bacon. Scatter Roquefort and chives over, drizzle with dressing, season to taste and serve.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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