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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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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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

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Taming the Wilderness

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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."

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Mussels cooked in a tomato and rice pilaf with dill


You'll need

250 gm (about 1 punnet) cherry tomatoes 2 tsp olive oil 325 ml dry white wine 1 kg mussels, rinsed, scrubbed 35 gm butter 1 onion, finely chopped 4 garlic cloves, finely chopped 300 gm (1½ cups) long-grain rice, rinsed 8 okra, sliced (optional ½ cup coarsely chopped dill

Method

  • 01
  • Preheat oven to 200C. Scatter tomatoes on a tray, drizzle with olive oil, scatter with sea salt and roast until skins blister (10-15 minutes).
  • 02
  • Meanwhile, bring 200ml wine to the boil in a large saucepan over high heat, add mussels, cover and shake pan occasionally until mussels open (3-5 minutes). Strain, transfer stock to a measuring jug. You need 625ml stock; top up with water if necessary.
  • 03
  • Heat butter in a casserole over high heat, add onion and garlic and stir until tender (5 minutes). Add rice and stir, then add okra, mussel stock, remaining wine and half the dill. Season to taste, bring to the simmer, stir, cover with a lid and bake in oven until liquid is absorbed and rice is tender (15-20 minutes). Add mussels and tomatoes and return to oven to warm through (1-2 minutes), then serve scattered with remaining dill.
This recipe is from the October 2011 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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