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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.

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."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Lamb spring rolls


You'll need

60 ml (¼ cup) peanut oil 1 onion, finely chopped 1 leek, finely chopped 1 carrot, finely chopped 500 gm minced lamb shoulder ½ tsp ground cumin ½ tsp black pepper 2 tsp oyster sauce 1 tbsp white sugar 1 tsp Shaoxing wine 35 gm (¼ cup) potato flour (see note) 14 medium spring roll wrappers To deep-fry: peanut oil To serve: hoi sin sauce thinned with dry sherry

Method

  • 01
  • Heat 2 tbsp oil in a wok over medium heat, add onion, leek and carrot and sauté for 5 minutes or until tender, add lamb and cook, stirring to break up, for 5 minutes or until browned. Add cumin, pepper, oyster sauce, sugar, remaining peanut oil, Shaoxing wine and cook for 2 minutes or until slightly reduced. Combine 2 tbsp flour with 100ml water, add to wok and stir for 1 minute or until thickened. Refrigerate lamb mixture for 1 hour or until cool.
  • 02
  • Working with 1 spring roll wrapper at a time place on a clean work surface with a corner closest to you. Spoon 2 tbsp of lamb mixture across centre and, starting with corner, roll up enclosing sides. Combine remaining potato flour with 1 tbsp water. Brush pastry end with potato flour mixture to secure. Repeat with remaining spring roll wrappers and lamb filling.
  • 03
  • Heat peanut oil in a deep-fryer or large saucepan to 180C. Cook spring rolls, in batches, for 4-5 minutes or until golden brown. Serve immediately with hoi sin sauce.

Note Potato flour is available from health food stores and Asian supermarkets.


At A Glance

  • Serves 14 people
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At A Glance

  • Serves 14 people

Featured in

Feb 2007

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