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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

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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

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Grilled lobster and vine leaves with confit garlic and tomato


Lobster meat stands up really well to robust flavours such as this confit garlic and tomato.

You'll need

5 small live green lobsters (about 800gm each) 3 lemons, halved 6 vine leaves in brine, drained   Confit garlic and tomato 600 ml olive oil 20 garlic cloves 750 gm vine-ripened truss cherry tomatoes, separated 6 thyme sprigs 6 pieces of lemon rind, removed with a peeler

Method

  • 01
  • For confit garlic and tomato, combine oil and garlic in a saucepan over low heat. Cook until garlic is tender but not coloured (20-30 minutes). Add tomatoes, thyme and rind, cook until tomatoes are tender and garlic is light golden (20-30 minutes). Set aside, keep warm.
  • 02
  • Meanwhile, place lobsters in freezer for 30 minutes to render them insensible. Heat a char-grill or barbecue to high heat. Remove lobsters from freezer, spike them in the base of the head and split them in half with a heavy knife. Separate heads and legs from tail and reserve (see note). Brush tail meat with some confit oil, season to taste and grill, cut-side down, until golden (3-5 minutes), then turn and cook until just cooked through (3-5 minutes). Meanwhile, grill lemons, cut-side down, until golden (2-4 minutes). Transfer lobsters and lemons to a platter, spoon over warm confit garlic and tomato and drizzle with confit oil (see note).
  • 03
  • Meanwhile, brush vine leaves with a little confit oil and grill until charred and crisp (1-2 minutes on each side). Scatter vine leaves over lobsters and serve warm.

Note Lobster shells can be frozen for future use in sauces, soups and stocks. Remaining confit oil can be refrigerated for use in pastas, salads and other dishes.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Dec 2009

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