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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.

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."

What the GT team is cooking on Christmas Day

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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.

Lamb with capers and anchovies


This modern lamb dish is a real flavour hit.

You'll need

2 kg lamb bones 60 ml (¼ cup) olive oil, plus extra for brushing 1 onion, finely chopped 1 clove of garlic, finely chopped 1 tbsp finely chopped thyme 2 tbsp salted capers, rinsed and drained 16 anchovy fillets 2 (350gm-400gm each) lamb backstraps, fat on (see note) 1 bunch of chicory, picked and washed

Method

  • 01
  • Preheat oven to 180C. Place bones in a roasting tray and roast until deep brown and aromatic (15-20 minutes), then transfer to a saucepan, cover with cold water and bring to the boil over medium-high heat. Reduce heat to low-medium and simmer until reduced to one-tenth (about 45 minutes). Set aside.
  • 02
  • Meanwhile, heat half the olive oil in a saucepan over medium heat, add onion and garlic and cook until very soft (5-7 minutes). Add thyme, stir to combine and set aside to cool completely. Transfer to a mortar, add capers and anchovies and, using a pestle, pound to a coarse paste. Season to taste with freshly ground black pepper.
  • 03
  • Trim fat from each backstrap in a single piece and reserve, then trim sinew from fat and discard. Spread anchovy mixture over backstraps, place fat on top of lamb and tie at intervals using kitchen string to secure. Brush lamb lightly with oil. Heat a frying pan over medium heat, add lamb, fat-side down, and cook until golden and fat has rendered (10-12 minutes), turn and cook for another 3-4 minutes for medium. Cover with foil and rest for 10 minutes, then thickly slice.
  • 04
  • Meanwhile, heat remaining oil in a frying pan over medium-high heat, add chicory and sauté until just wilted (2-3 minutes). Serve chicory with lamb, drizzled with reduced sauce.

Note Backstraps are often sold de-nuded, that is with all the fat trimmed off. You may need to order backstraps with fat on in advance.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Robust red malbec.

Featured in

Mar 2008

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