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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.

What the GT team is cooking on Christmas Day

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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."

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.

Kerala prawn curry


You'll need

1 Spanish onion, coarsely chopped 50 gm ginger, peeled and coarsely chopped 2 long red chillies, coarsely chopped 2 small red chillies, coarsely chopped 2 garlic cloves 60 gm coconut oil or ghee 3 sprigs fresh curry leaves 3 tsp black mustard seeds 2 tsp fenugreek seeds 2 tsp ground turmeric 400 ml coconut cream 24 raw prawns, peeled, cleaned, tails intact Lime juice, to taste, plus extra wedges to serve To serve: steamed basmati rice and coriander

Method

  • 01
  • Process onion, ginger, chillies, garlic, 1 tsp sea salt and 100ml water in small food processor to a paste.
  • 02
  • Heat coconut oil in a large frying pan over medium-high heat until melted and hot, add curry leaves and fry until fragrant and crisp (30 seconds), then drain on paper towels. Add mustard and fenugreek seeds to pan, stir until beginning to pop (10-20 seconds), then return half the curry leaves to the pan along with the chilli paste. Reduce heat to medium and cook, stirring occasionally, until fragrant and mixture no longer tastes raw (4-5 minutes). Add turmeric, stir until fragrant (30 seconds), then stir in coconut cream and prawns and bring to a simmer. Simmer until prawns are just cooked through (2-3 minutes), season to taste with lime juice and serve hot on steamed basmati rice and scatter with coriander and remaining curry leaves.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2015

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