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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.

Chilled recipes for summer

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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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Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

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."

Italian cherry cake


Vin santo, polenta and mascarpone... true Italian flavours feature in this lush cake. Make the cake the day before, if desired, but make the frosting and candied cherries on the day of serving.

You'll need

250 gm (1 1/3 cups) semolina 200 gm polenta ½ tsp baking powder 6 eggs 330 gm (1½ cups) caster sugar 1 tsp finely grated lemon rind 1 tsp vanilla extract 400 ml olive oil 125 ml (½ cup) Vin Santo (see note)   Candied cherries 250 gm caster sugar 1 tbsp liquid glucose 300 gm cherries, stems attached   Mascarpone frosting 60 gm pure icing sugar, sifted 600 gm mascarpone cheese 1 tsp finely grated lemon rind 80 ml (1/3 cup) Vin Santo (see note)

Method

  • 01
  • Preheat oven to 150C. Combine semolina, polenta, baking powder and a pinch of salt in a bowl, stir to combine and set aside.
  • 02
  • Using an electric mixer, beat eggs, sugar, lemon rind and vanilla extract for 5 minutes or until thick and pale. With motor running, gradually add semolina mixture in a slow, steady stream until incorporated. With mixer on high speed, add olive oil and Vin Santo in a steady stream and beat well until incorporated. Pour mixture into a greased and baking paper-lined 27cm-diameter cake pan and bake in centre of oven for 1½ hours or until a skewer inserted withdraws clean. Cool in pan on a wire rack to room temperature, then carefully invert onto a serving plate and set aside.
  • 03
  • Meanwhile, for candied cherries, combine sugar, glucose and ¼ cup water in a heavy-based saucepan, bring to the boil over medium heat, stirring occasionally to dissolve sugar, then brush down sides of pan using a clean, wet pastry brush. Cook for 8-10 minutes or until light caramel, then dip base of pan in cold water to stop caramel cooking. Working quickly, with one cherry at a time, dip cherry into caramel, coating completely, place onto a baking paper-lined tray and repeat with remaining cherries and caramel. (If caramel becomes too thick, gently reheat, stirring continuously, over low heat until caramel melts.) Set cherries aside.
  • 04
  • For mascarpone frosting, beat all ingredients using an electric mixer for 10 seconds or until firm peaks form. Using a spatula, spread frosting evenly over cake. Scatter candied cherries over and serve.

Note Vin Santo is a traditional Tuscan dessert wine made from trebbiano and/or malvasia grapes. If unavailable, substitute with Sauternes, Samos or another sweet white dessert wine.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Nov 2007

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