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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.

Salami and mozzarella pizza a taglio


You'll need

1 onion, coarsely chopped 2 garlic cloves, coarsely chopped 400 gm canned cherry tomatoes 8 slices flat sopressa, coarsely torn 250 gm buffalo mozzarella (about 2), thinly sliced   Pizza dough 15 gm dried yeast 400 gm “00” flour 2 tbsp extra-virgin olive oil, plus extra for brushing   Garlic and oregano oil 125 ml (½ cup) extra-virgin olive oil 3 garlic cloves, thinly sliced ¼ cup (loosely packed) oregano leaves

Method

  • 01
  • For pizza dough, combine yeast and 100ml lukewarm water in a small bowl, stir to dissolve. Add 2 tbsp flour, stir to combine, cover and stand in a warm place until foamy (25-30 minutes). Place remaining flour in the bowl of an electric mixer fitted with a dough hook, add yeast mixture, olive oil, 1½ tsp sea salt and 140ml water, and mix until it comes together. Knead until smooth and elastic (5-8 minutes), divide into four and place on an oiled oven tray. Brush with olive oil, cover and stand in a warm place until doubled in size (45 minutes-1 hour).
  • 02
  • Meanwhile, for garlic and oregano oil, cook oil and garlic in a small saucepan over medium heat until garlic is golden (3-4 minutes), add oregano, remove from heat, season to taste and set aside.
  • 03
  • Preheat oven to 220C. Process onion and garlic in a food processor until finely chopped. Strain tomatoes, add liquid and half the solids to food processor (reserve remaining solids). Process until smooth, transfer to a saucepan and stir frequently over medium-high heat until thick (10-12 minutes). Remove from heat, add reserved tomato, season to taste and cool.
  • 04
  • Place two heavy-based oven trays in oven. Roll out each piece of dough on a floured surface to a 4mm thick rectangle, spread with one-quarter of the tomato mixture, scatter with one-quarter of the sopressa and mozzarella and cook on preheated oven trays until golden and crisp (6-8 minutes). Drizzle with garlic and oregano oil and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2009

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