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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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Cooking breakfast like a chef

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Fried artichokes with gribiche


You'll need

6 globe artichokes For deep-frying: sunflower oil   Gribiche 2 eggs, at room temperature 3 egg yolks 1½ tbsp lemon juice 1 tsp Dijon mustard 1 small garlic clove, finely chopped 280 ml olive oil 1 tbsp small capers in salt, rinsed, coarsely chopped 9 cornichons (45gm), coarsely chopped 1 tbsp each coarsely chopped flat-leaf parsley and chervil 2 tsp finely chopped tarragon leaves

Method

  • 01
  • For gribiche, cook whole eggs in a saucepan of boiling water until hard-boiled (10 minutes). Drain and refresh. Peel, halve, remove yolk (discard white) and set aside. Process raw egg yolk, lemon juice, mustard and garlic in a food processor until combined, then, with motor running, add oil in a thin steady stream until thick and incorporated. Season to taste, transfer to a serving bowl and scatter over remaining ingredients, crumbling cooked egg yolk on top. Makes 375ml. Gribiche will keep for 3 days refrigerated in an airtight container.
  • 02
  • Meanwhile, trim tops of artichokes by 2cm with a serrated knife, remove outer leaves with your fingers until you reach the pale inner heart (discard leaves). Trim stems to base of the heart, remove inner hairy choke with a melon-baller. Place in a bowl of acidulated water. Drain well and pat dry.
  • 03
  • Preheat oil to 190C in a deep-fryer or deep-sided saucepan. Deep-fry artichoke in batches until golden and crisp (3-5 minutes; be careful, oil will spit). Drain on absorbent paper, scatter over sea salt and serve hot with gribiche.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Bone-dry, young riesling.

Featured in

Sep 2009

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