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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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Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Sticky pork ribs with rapadura salt


You'll need

2 tbsp olive oil 1 Spanish onion, coarsely chopped 2 garlic cloves, finely chopped 400 gm canned tomatoes 1.5 kg American-style pork spare ribs 180 gm rapadura (see note) 160 ml white vinegar 120 ml barbecue sauce 120 ml tequila 60 ml each Worcestershire sauce and chipotle sauce (see note) To serve: lime wedges   Rapadura salt 30 gm sea salt flakes 100 gm rapadura 2 tsp ground chilli, or to taste Finely grated rind of 2 limes

Method

  • 01
  • Heat oil in a saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (4-5 minutes), then transfer to a food processor, add tomato and process until puréed. Transfer to a large non-reactive container, add remaining ingredients (except lime wedges), stir to coat ribs, cover and refrigerate to marinate (2-3 hours).
  • 02
  • Preheat oven to 150C. Spread ribs and marinade in a single layer in two roasting pans, cover with foil and cook, basting occasionally, until ribs are tender (2½-3 hours).
  • 03
  • Meanwhile, for rapadura salt, combine ingredients in a bowl and set aside.
  • 04
  • Transfer marinade to a saucepan and simmer over medium-high heat until reduced to a glaze (15-20 minutes).
  • 05
  • Preheat a char-grill pan over high heat. Char-grill ribs, turning and basting occasionally with marinade, until charred and sticky (12-15 minutes), then thickly slice. Serve hot with rapadura salt and lime wedges.

Note Rapadura is the Portuguese name for the sugarcane juice product common in South American countries including Brazil and Venezuela. It has a distinct caramel flavour and a fine grain. Chipotle sauce is available from Monterey Mexican Foods and select delicatessens.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Plenty of icy cold lager.

Featured in

Sep 2011

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