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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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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."

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Pineapple rice (Bo luo fun)


You'll need

600 gm (3 cups) sticky rice, soaked overnight in cold water 50 gm (¼ cup) black sticky rice (optional), soaked overnight in cold water 1 pineapple, halved lengthways 80 ml (1/3 cup) vegetable oil 3 shallots, thinly sliced To taste: caster sugar 1 tbsp fish sauce, or to taste

Method

  • 01
  • Drain rices separately in a colander, then steam separately in muslin-lined bamboo steamers over boiling water until soft and pearly in appearance (30 minutes).
  • 02
  • Meanwhile, scoop pineapple flesh from rind, leaving rind intact. Cut flesh into bite-sized chunks, reserving juices (discard core).
  • 03
  • Heat oil in a wok over medium-high heat, add shallot and stir until light golden (2-4 minutes). Add pineapple and juice, cook for one minute, then add rice. Mix well and season to taste with sea salt, freshly ground pepper, sugar and fish sauce.
  • 04
  • Transfer rice to hollowed pineapple and cover, then steam in a large steamer to warm through (10-15 minutes). Serve hot.
This recipe is from the October 2012 issue of Australian Gourmet Traveller.

“Pineapple rice was originally made by the Dai ethnic group of the Xishuangbana region in Yunnan, bordering Myanmar, and it’s famous throughout the province,” says Tony Tan. “It’s often made steamed in a whole pineapple, which looks lovely but tends to result in gluggy rice. It is therefore best to steam the sticky or glutinous rice separately. Handle the black sticky rice carefully because it can stain. This dish can be made in advance and re-steamed before serving.”

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Grapy off-dry riesling.

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