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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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Shark Bay Wild Scampi Caviar

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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

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Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

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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."

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Balsamic pork ribs with barbecue sauce


You'll need

2 racks pork baby back ribs, divided in half For drizzling: canola oil or grapeseed oil 1 tbsp sea salt flakes 4 each flat-leaf parsley and thyme sprigs 4 garlic cloves   Barbecue sauce 260 ml balsamic vinegar 240 ml tomato sauce 190 ml beer 85 gm (¼ cup) honey 55 gm (¼ cup, firmly packed) brown sugar 40 gm seeded mustard ½ Spanish onion, finely chopped 2 garlic cloves, finely chopped 2 tsp molasses 2 tsp Worcestershire sauce 1 tsp Tabasco

Method

  • 01
  • Preheat oven to 180C. Place four 60cm lengths of foil shiny-side up on a work surface. Place a rib rack on each, drizzle with a little oil and rub into the ribs. Scatter each with 1 tsp salt and one-quarter of the herbs and garlic, wrap tightly to enclose, place on an oven tray and roast for 30 minutes. Reduce oven to 120C and roast until meat is fork-tender (1-1½ hours). Open foil and stand for 15 minutes.
  • 02
  • Meanwhile, for barbecue sauce, combine ingredients and 250ml water in a large saucepan over medium-high heat, then bring to the simmer. Reduce heat to low and stir occasionally until thick and well-flavoured (1½-2 hours).
  • 03
  • To serve, brush ribs with barbecue sauce, thickly slice and serve warm with remaining sauce. Barbecue sauce will keep refrigerated for a month.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A rich style of grenache or a spicy shiraz.

Featured in

Nov 2011

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