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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.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

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."

What the GT team is cooking on Christmas Day

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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.

Prawns with daikon salad and spicy lime mayonnaise


A big bowl of cooked prawns requires little work or embellishment - just a simple sauce and a salad.

You'll need

1 daikon, cut into julienne, placed in iced water 4 cups (firmly packed) watercress 2 iceberg lettuces, thinly sliced 4 spring onions, thinly sliced 3 tsp toasted or black sesame seeds 2 kg large cooked unpeeled prawns To serve: lime wedges   Spicy lime mayonnaise 80 ml (1/3 cup) lime juice 3 egg yolks 1 garlic clove, crushed 600 ml olive oil 110 gm sriracha (see note)

Method

  • 01
  • For mayonnaise, process juice, yolks and garlic in a food processor until smooth, then, with motor running, gradually add oil in a thin steady stream until thick. Add sriracha, process to combine, transfer to a bowl and refrigerate.
  • 02
  • Toss daikon, watercress, lettuce, spring onion and sesame seeds in a bowl to combine. Serve with prawns, spicy lime mayonnaise and lime wedges.

Note Sriracha is a Thai chilli sauce; it's available from Asian grocers.


At A Glance

  • Serves 14 people
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At A Glance

  • Serves 14 people

Drink Suggestion

Zesty Clare Valley riesling.

Featured in

Nov 2011

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