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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

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

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.

Fruit shortbread stars with cinnamon-brandy glaze


You'll need

250 gm softened butter 220 gm (1 cup) raw caster sugar 75 gm (1/3 cup firmly packed) brown sugar 1 egg 400 gm (2 2/3 cups) plain flour ¼ tsp each ground ginger and ground cloves 400 gm light fruit mixture   Cinnamon-brandy glaze 380 gm pure icing sugar, sieved ½ tsp ground cinnamon 20 ml brandy

Method

  • 01
  • Beat butter and sugars in an electric mixer until pale and fluffy (5-6 minutes), scrape down sides of bowl, add egg and beat to combine. Add flour and spices, beat to just combine (1-2 minutes), then add fruit mixture and beat to just combine. Turn onto a lightly floured surface, halve and knead each half into a smooth disc. Roll out each disc on a piece of lightly floured baking paper to 5mm thick and refrigerate until firm (1 hour).
  • 02
  • Preheat oven to 180C. Cut out stars with a well-floured 5cm star cutter, pressing firmly to cut through fruit (re-roll scraps and rest for 30 minutes before re-cutting). Place on oven trays lined with baking paper and bake, swapping trays halfway through, until golden on edges (12-15 minutes). Cool on trays for 5 minutes.
  • 03
  • Meanwhile, for cinnamon-brandy glaze, stir sugar, cinnamon, brandy and 30ml water in a bowl until smooth. Dip biscuit tops into glaze, shake off excess glaze, place on a wire rack over a tray to set (30 minutes) then serve. Stars will keep in an airtight container for a week.

At A Glance

  • Serves 30 people
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At A Glance

  • Serves 30 people

Featured in

Dec 2012

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