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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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"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."

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Scallop crudo with lemon and rosemary granita


You'll need

2 golden shallots, thinly sliced, soaked in cold water for 10 minutes 2 tbsp red wine vinegar 20 large scallops, roe removed, thinly sliced horizontally For drizzling: extra-virgin olive oil 1½ tsp dried pink peppercorns, coarsely crushed To serve: rosemary leaves   Lemon and rosemary granita 200 gm (1 cup) caster sugar 2 small rosemary sprigs 375 ml (1½ cups) lemon juice Finely grated rind of 2 lemons

Method

  • 01
  • For lemon and rosemary granita, bring sugar and 250ml water to the simmer in a saucepan over medium heat, stirring to dissolve sugar, remove from heat, add rosemary, and set aside to infuse (2 hours). Remove rosemary, stir in lemon juice and rind, pour into a 20cm square container and freeze, scraping occasionally to break up ice (6-8 hours).
  • 02
  • Combine shallot and vinegar in a small bowl and set aside to pickle (30 minutes). Arrange scallops on serving plates, scatter with shallot and vinegar, drizzle with olive oil and season to taste. Scrape granita to break up ice, scatter over scallops, scatter with peppercorns and rosemary and serve immediately.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Barrel-aged sauvignon blanc.

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