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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.

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Summer feta recipes

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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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Walnut oil parfait and crisp barley sandwiches


You'll need

140 gm caster sugar 50 gm liquid glucose 11 egg yolks 125 gm (½ cup) mascarpone 200 gm pouring cream, whisked to soft peaks 125 ml (½ cup) buttermilk 200 ml good-quality walnut oil   Barley crisps 75 gm pearl barley 35 gm unsalted butter 35 gm (¼ cup) plain flour 2 tsp caster sugar

Method

  • 01
  • Stir sugar, glucose and 125ml water in a saucepan over medium-high heat to dissolve sugar, then cook until mixture reaches 121C on a sugar thermometer (5-10 minutes).
  • 02
  • Meanwhile, when sugar thermometer reaches 105C, start whisking yolks in an electric mixer on high speed until pale, then reduce speed to low. Slowly add syrup and whisk until cooled to room temperature (8-10 minutes). Transfer half the mixture to a bowl, whisk in mascarpone, then whisk in remaining egg mixture. Fold in cream and buttermilk, then thoroughly fold in walnut oil. Transfer to a 20cm x 30cm metal pan brushed very lightly with oil and lined with plastic wrap and freeze until frozen (3-4 hours). Just before serving, turn out and cut into 12 pieces.
  • 03
  • Meanwhile, for barley crisps, preheat oven to 140C. Cook barley in a large saucepan of boiling water over medium-high heat until tender (35-40 minutes; add more water if necessary). Drain (reserve 175ml cooking liquid), transfer barley, reserved cooking liquid, remaining ingredients and 1 tsp sea salt flakes to a blender and blend until smooth. Spread thinly to three 20cm x 30cm rectangles on oven trays lined with baking paper, then bake until dry (1¾-2 hours; turn crisps over after 1 hour). Break into rough pieces, sandwich pieces of parfait between crisps and serve.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

“This is a fun and messy way to end a meal with friends,” says Graham. “Serve it on a platter and let everyone get stuck in.”

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A nice old Sauternes. The nutty and slightly earthy notes of the wine will work well with the texture of the parfait.

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