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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."

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.

Fried whitebait with cumin salt and smoky mayonnaise


You'll need

1 tsp cumin seeds 1 lime, finely grated rind only 1 tbsp smoked sea salt, plus extra for seasoning (see note) For deep-frying: sunflower oil 300 gm small whitebait 75 gm (½ cup) plain flour To serve: lime wedges   Smoky mayonnaise 150 ml olive oil 50 ml extra-virgin olive oil 2 egg yolks ½ tsp Dijon mustard 1 tbsp lemon juice 1 small clove of garlic, finely chopped ½ tsp smoked paprika

Method

  • 01
  • Dry-roast cumin in a frying pan over high heat, stirring continuously, for 20 seconds or until fragrant. Transfer to a mortar, cool slightly, then, using a pestle, finely grind. Add rind, smoked sea salt and freshly ground white pepper and combine.
  • 02
  • For smoky mayonnaise, combine oils in a jug. Process remaining ingredients in a food processor until smooth, gradually add oil mixture, one drop at a time, then in a thin steady stream until smooth and emulsified. (If mixture becomes too thick, thin with a little hot water before adding more oil.) Season to taste with smoked sea salt and freshly ground white pepper. Makes about ¾ cup. Mayonnaise will keep refrigerated for 1 week.
  • 03
  • Preheat sunflower oil in a deep-fryer or large, deep saucepan to 180C. Combine whitebait and flour in a bowl, season to taste and toss to coat. Sift excess flour from whitebait with a coarse sieve. Fry in batches, for 5 minutes or until crisp and golden, drain on absorbent paper and season with cumin salt. Serve with mayonnaise, cumin salt and lime wedges to the side.
Note Smoked sea salt, such as Halen Môn, is available from Simon Johnson and select delicatessens.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Good dry rosé.

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