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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

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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."

What the GT team is cooking on Christmas Day

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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.

Green bean salad with mint, fried shallot and lemon


You'll need

100 ml olive oil 3 golden shallots, thinly sliced on a mandolin 3 garlic cloves, thinly sliced on a mandolin Zested rind of 1 lemon and juice of ½ 700 gm baby beans, trimmed 1½ tbsp white wine vinegar 2 tsp Dijon mustard 1 cup coarsely chopped mint

Method

  • 01
  • Heat oil in a small saucepan over medium-high heat until shimmering, add shallots and fry, stirring occasionally, until crisp and browned (2-3 minutes). Remove with a slotted spoon and drain on absorbent paper. Add garlic to oil and fry, stirring occasionally, until pale golden (1 minute), then add lemon rind and stir occasionally until garlic and rind are crisp (30 seconds). Strain in a metal sieve into a heatproof bowl and set aside to cool (reserve oil).
  • 02
  • Blanch beans until bright green and just tender (1-2 minutes), drain, refresh in iced water, then drain well. Halve lengthways (optional) and arrange on a platter.
  • 03
  • Transfer 50ml reserved oil to a small bowl (discard remainder), whisk in juice, vinegar and mustard, and season to taste.
  • 04
  • Scatter fried shallot, garlic and rind, and mint over beans, drizzle with dressing and serve.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2013

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