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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.

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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."

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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.

Fusilli with cauliflower ragu, sage and pecorino


You'll need

80 ml (1/3 cup) extra-virgin olive oil 2 cloves garlic, finely chopped 50 gm fresh breadcrumbs 3 golden shallots, thinly sliced 6 anchovy fillets 200 gm cauliflower, cut into florets 60 ml (¼ cup) dry white wine 375 ml (1½ cups) chicken stock 60 ml (¼ cup) pouring cream 400 gm dried fusilli 12 sage leaves, plus extra to garnish 100 gm Pecorino pepato, finely grated (see note)

Method

  • 01
  • Heat 30ml olive oil in a frying pan over medium-high heat, add half the garlic and cook for 1 minute, add breadcrumbs and cook, stirring occasionally, for 3-4 minutes or until golden. Season to taste with sea salt and ground black pepper and set aside.
  • 02
  • Heat remaining oil in a heavy-based saucepan over medium-high heat, add shallots and remaining garlic and cook for 10 minutes or until soft but not coloured. Add anchovies and cook for 2 minutes or until dissolved. Add cauliflower and cook for 7-8 minutes or until golden. Deglaze pan with wine, then add chicken stock and cream and season to taste. Bring to the boil, then simmer for 15 minutes or until cauliflower is very tender. Pulse half the mixture in a food processor until coarsely chopped and return to pan.
  • 03
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente and drain. Add cauliflower ragù to pasta, add sage and grated Pecorino and toss to combine. Serve scattered with breadcrumbs and extra sage.

Note Pecorino pepato is embedded with black peppercorns. If unavailable, substitute with Pecorino.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2007

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