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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.

Dark and Stormy


"The ginger syrup keeps in a sterilised jar or bottle in the refrigerator for up to a month, so I make it in large quantities to have on hand in the summer," says Tom Walton. "It's the perfect hot-weather drink."

You'll need

180 ml dark rum (Walton uses Kraken Black Spiced Rum) 1 cup (firmly packed) mint leaves 2 lemons, thinly sliced To top up: soda water and ice   Ginger syrup 75 gm ginger, coarsely chopped 250 gm caster sugar 125 ml (½ cup) lemon juice 15 gm runny honey ½ long red chilli, seeds removed, coarsely chopped 500 ml (2 cups) filtered water

Method

  • 01
  • For ginger syrup, process ingredients in a blender until smooth, strain through a muslin-lined sieve and refrigerate in a sterilised container until required. Makes 1 litre.
  • 02
  • Combine 250ml ginger syrup in a jug with rum, mint and lemon and use a rolling pin or muddler to muddle slightly. Top up with ice cubes and soda water to taste and serve.

This recipe is from the February 2013 issue of Australian Gourmet Traveller.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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