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Mango recipes

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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."

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.

Ricotta hotcakes with apple and honey


We've kept things simple and served these fluffy hotcakes with crunchy raw apple, but they'd also be beautiful served with a citrus salad, or with simply poached winter fruits such as quince or pear. They'd also be excellent served at breakfast or brunch with a dollop of yoghurt in place of the ice-cream.

You'll need

300 gm firm ricotta 200 ml milk 70 gm caster sugar 50 ml buttermilk 50 gm melted butter 1 egg Finely grated rind of 1 orange 160 gm (½ cup) plain flour 2 tsp baking powder 1 tbsp vegetable oil 2 Granny Smith apples, cut into julienne To serve: vanilla ice-cream and honey

Method

  • 01
  • Preheat oven to 160C. Stir ricotta, milk, sugar, buttermilk, butter, egg, rind and a pinch of salt in a bowl to combine, then stir in flour and baking powder.
  • 02
  • Heat 1 tsp of the oil in a non-stick frying pan over medium heat, add a quarter of the batter and cook until golden on the base and bubbles appear on the surface (1-2 minutes), turn and cook the other side, then place on a tray lined with baking paper in the oven to keep warm while you repeat with remaining oil and batter, wiping out pan with paper towels between batches. Serve topped with apple and ice-cream, drizzled with honey.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2015

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