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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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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."

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Gnocchetti Sardi with tomato sugo, broccolini and pecorino


You'll need

300 gm dried gnocchetti sardi (see note) 1 tbsp extra-virgin olive oil 3 golden shallots, finely chopped 4 garlic cloves, crushed 2 small red chillies, finely chopped 350 gm (about 2 bunches) broccolini 400 gm tomato passata To serve: coarsely torn basil and oregano To serve: finely grated Pecorino Sardo

Method

  • 01
  • Bring a large saucepan of salted water to the boil and cook pasta according to packet instructions until al dente (10-12 minutes).
  • 02
  • Meanwhile, heat olive oil in a deep frying pan over medium heat, add shallots and garlic and stir occasionally until tender (5-7 minutes), then add chilli and broccolini and stir occasionally until starting to soften (3-5 minutes). Add tomato passata, toss to combine, then cover and cook until broccolini is tender (3-5 minutes). Stir in basil and oregano and season to taste.
  • 03
  • Drain pasta, reserving 100ml water, then add both to sauce, tossing until pasta is coated. Serve hot, scattered with Pecorino Sardo.
Note Gnocchetti Sardi, a pasta also known as malloreddus, is available at select delicatessens.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2014

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