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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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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.

Ricotta and semolina budino with candied cumquats


You'll need

55 gm (¼ cup) semolina 400 gm ricotta 80 gm (½ cup) pure icing sugar 4 eggs, 3 separated ½ lemon, finely grated rind only Large pinch finely grated fresh nutmeg   Candied cumquats 300 gm caster sugar 500 gm cumquats

Method

  • 01
  • For candied cumquats, combine caster sugar and 300ml water in a saucepan and bring to the boil over medium-high heat, stirring to dissolve sugar. Add cumquats, reduce heat to low and cook until transparent (25-30 minutes).
  • 02
  • Preheat oven to 180C. Bring 1 cup water to the boil in a small saucepan. Add semolina in a thin, steady stream, whisking, until incorporated. When bubbles appear, remove from heat and pour semolina onto a plastic tray to cool.
  • 03
  • Using an electric mixer, beat ricotta, icing sugar, 1 egg and 3 egg yolks, lemon rind and nutmeg until combined, then add semolina and beat to just combine.
  • 04
  • In a separate bowl, whisk eggwhites until soft peaks form. Fold through ricotta mixture, then spoon into a buttered and floured 1½-litre pudding mould and bake until cooked through, when a skewer withdraws clean (35-40 minutes). Invert and serve immediately with candied cumquats.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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