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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.

Chilled recipes for summer

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Shark Bay Wild Scampi Caviar

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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.

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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.

Cucumbers New Yorkese and mozz


You'll need

To serve: fresh mozzarella, drizzled with a little pouring cream and olive oil and seasoned with sea salt flakes   Cucumbers New Yorkese 230 gm baby cucumbers (about 5), unpeeled 1 Lebanese cucumber, unpeeled 230 gm full-sour pickles (see note) 230 gm new pickles (see note) 85 ml chardonnay vinegar 50 gm sweet and spicy mustard, such as Honeycup (see note) ½ cup (loosely packed) dill 1 tbsp coriander seeds, crushed

Method

  • 01
  • Slice baby cucumber, Lebanese cucumber and pickles into 5mm-thick rounds. Add to a large bowl with remaining ingredients, toss to combine. Makes about 4 cups.
  • 02
  • Arrange cucumbers New Yorkese on a serving plate and serve with fresh mozzarella.
Note Full-sour pickles are left in their brine while new pickles (also known as half-sour pickles) are removed from their brine early and are more crunchy. You can use any brand you prefer: Eskal Deli’s canned full-sour pickles are available from select supermarkets and delicatessens; B&G’s crunchy dill pickles are available in jars from select delicatessens. Honeycup mustard is available from select grocers and The Essential Ingredient.

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

“This dish started because we found exceptional fresh cucumbers at the market,” says Torrisi. “We decided to make the dish about pickles and the Lower East Side. We buy our pickles from the Pickle Guys on Essex Street in different stages of the pickling process. We then slice them all, combine them with the raw cucumbers, and dress it with mustard and coriander. It’s a kaleidoscope of cucumber in homage to one of our favourite NYC neighbourhoods.”


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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