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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.

Artichokes with small carrots and capers


You'll need

12 baby globe artichokes 60 ml (¼ cup) lemon juice, plus extra for acidulated water 18 Dutch carrots (2 bunches), peeled, halved lengthways 20 gm (1½ tbsp) small salted capers, rinsed, dried To serve: small nasturtium leaves (see note)   Verjuice dressing 60 ml (¼ cup) verjuice 200 ml extra-virgin olive oil 1 tbsp walnut oil 2 tsp Dijon mustard

Method

  • 01
  • Working with one artichoke at a time, trim 5mm from the top with a serrated knife, remove outer leaves, peel away stringy outer skin from stalk with a vegetable peeler and set aside in a bowl of acidulated water.
  • 02
  • Combine artichokes, lemon juice and enough water to cover in a saucepan, weight with a plate, cover, bring to the simmer over medium-low heat and cook until a skewer easily pierces the base of the artichoke (15 minutes).
  • 03
  • Meanwhile, for verjuice dressing, place verjuice in a bowl, season to taste, whisk in oils and mustard and set aside.
  • 04
  • Heat half the verjuice dressing and 50ml water in a wide shallow saucepan over low-medium heat, add carrot and cook until carrot is just tender and liquid evaporates (10-12 minutes).
  • 05
  • Drain artichokes, halve lengthways, remove hairy chokes with a teaspoon (discard) and place immediately in a large bowl with the remaining verjuice dressing to prevent discolouring. Add capers and carrot, season to taste, toss to combine, scatter with nasturtium leaves and serve.
Note Nasturtium plants are available from nurseries.

This recipe is from the March 2012 issue of Australian Gourmet Traveller.

“This dish works well as a simple antipasto or a side dish for seafood,” says Biron. “We serve it with crisp fried oysters.”


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Riesling

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