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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."

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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.

Japanese clam and angelhair pasta


This dish is inspired by a recipe from Mark Robinson's Izakaya: The Japanese Pub Cookbook. Western ingredients such as pasta are often found in izakaya dishes - an interesting twist on traditional flavours.

You'll need

2 tbsp vegetable oil 3 garlic cloves, thinly sliced 350 gm mixed mushrooms such as shimeji, enoki and shiitake, trimmed, cut into 1cm slices 1 kg scrubbed and purged clams (see note) 40 ml sake 300 gm dried angelhair pasta 60 ml (¼ cup) soy sauce To serve: roasted black and white sesame seeds, julienned nori, thinly sliced spring onion and togarashi (see note)

Method

  • 01
  • Heat oil in a large saucepan over medium heat, then add garlic and cook until tender (1-2 minutes). Add mushrooms and cook until starting to colour (2-3 minutes). Add clams and sake, stir to combine, cover with a lid and shake occasionally until clams open (5-6 minutes).
  • 02
  • Cook pasta in a saucepan of boiling salted water until al dente (5-6 minutes), drain (reserve 2 tbsp pasta water). Add pasta, pasta water and soy sauce to clams and stir to combine. Serve hot topped with sesame seeds, nori and togarashi.

Note Buy packets of purged clams from your fishmonger; or soak clams in cold water for 2 hours. Togarashi is sansho pepper seasoning, available from Japanese grocers.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Fruity junmai ginjo sake.

Featured in

Sep 2013

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