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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."

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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.

Pear, pecan and caramel puddings


We've used brown rice flour here for its rich flavour, but it has the further benefit of making this gluten-free. (If it's not at the supermarket you'll find it at health-food stores.)

You'll need

2 tbsp brown sugar 2 cinnamon quills 1 vanilla bean, split, seeds scraped 1 star anise 6 small pears, such as corella 200 gm caster sugar 60 gm butter, diced, plus 125gm, melted 125 ml (½ cup) pouring cream 125 gm (1 cup) pecans, toasted and ground 115 gm (1 cup) brown rice flour 2 tsp baking powder 1½ tsp ground cinnamon 2 eggs, lightly beaten 95 gm (½ cup firmly packed) brown sugar 250 ml (1 cup) milk 1 tsp vanilla extract 50 gm (¼ cup) raw caster sugar To serve: icing sugar and ginger ice-cream

Method

  • 01
  • Place sugar, cinnamon, vanilla bean and seeds, star anise and 1 litre water in a saucepan over medium-high heat and bring to the boil. Reduce heat to low and bring to a simmer, add pears and cook until tender (25-30 minutes), then set aside.
  • 02
  • Meanwhile, stir sugar and 60ml water in a saucepan over medium-high heat until sugar dissolves (3 minutes), bring to the boil and cook without stirring until caramel (6-8 minutes). Add diced butter (be careful, hot caramel will spit), whisk to combine, then add cream and a pinch of sea salt, whisk and set aside.
  • 03
  • Preheat oven to 180C. Combine pecans, flour, baking powder and cinnamon in a mixing bowl. In a separate bowl combine eggs, brown sugar, milk and vanilla, then gradually add melted butter, stirring until incorporated. Add pecan mixture to egg mixture in 2 batches, stirring to combine between each addition.
  • 04
  • Divide batter among six 1½-cup buttered ramekins and pour caramel on top. Drain pears (discard liquid), then gently push a pear into the centre of each ramekin (the batter should reach just below the rim). Dust with raw caster sugar and bake until puddings have a golden crust and an inserted skewer withdraws clean (30 minutes). Serve puddings warm dusted with icing sugar with ginger ice-cream to the side.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2014

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