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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

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

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Summer feta recipes

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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."

Gifts under $100 at our pop-up Christmas Boutique

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Rice pudding with raisins, almonds and coconut syrup


Coconut sugar is readily available from Asian grocers and health-food shops, but if you can't lay your hands on any, use brown sugar or muscovado sugar instead.

You'll need

285 gm long-grain rice 150 gm coconut sugar 80 gm seedless raisins 400 ml coconut milk 150 ml milk 100 ml condensed milk 1 egg yolk ¼ cup toasted natural almonds, coarsely chopped Finely grated orange rind, to serve

Method

  • 01
  • Cook rice in a rice cooker or by absorption method
  • 02
  • Meanwhile, bring coconut sugar and 60ml water to the boil in a saucepan over high heat, stirring to dissolve sugar, until a light syrup forms (3-4 minutes). Add raisins, stir and set aside.
  • 03
  • Bring coconut milk, milk and condensed milk to the boil in a saucepan over medium-high heat, add rice, egg yolk and ¼ tsp salt, and stir until thickened (3-5 minutes). Serve rice pudding topped with coconut syrup, raisins, almonds and orange rind to taste.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Additional Notes

To cook rice by absorption method, rinse rice, place in a saucepan with a little salt, cover with water by 2cm, cover with a tight-fitting lid, bring to the boil, then reduce heat to lowest setting and cook for 15 minutes. Set aside, without uncovering, for 10 minutes, then uncover and fluff up with a fork.

Featured in

Jul 2016

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