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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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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.

Potato dumplings with crisp breadcrumbs and speck


These are based on Hungarian shlishkes. It's traditional to fry the breadcrumbs in schmaltz (rendered chicken fat), but we've opted for the ease of butter. The speck is not traditional either, but its smoky flavour adds complexity.

You'll need

120 gm butter, coarsely chopped 40 gm speck slices, coarsely torn 60 gm coarse sourdough breadcrumbs To serve: coarsely chopped flat-leaf parsley   Potato dumplings 1 kg floury potatoes (such as sebago), scrubbed 1 egg, lightly beaten 30 gm matzo meal (see note) 100 gm plain flour, plus extra for dusting

Method

  • 01
  • For potato dumplings, place potatoes in a large saucepan, cover with cold salted water, bring to the boil and cook until tender (20-25 minutes). Drain, set aside until cool enough to handle, then peel and mash in a bowl. Add egg, mix to combine, then add matzo meal and mix in with your hands. Add flour, a little at a time, and knead to form a soft dough. Cover with a tea towel, rest for 30 minutes, then roll half-tablespoonfuls into ovals. Set aside on a lightly floured tray (you can freeze the potato dumplings at this stage).
  • 02
  • Meanwhile, heat 40gm butter in a frying pan over medium-high heat until foaming, add speck and cook until crisp (2-3 minutes). Transfer to a bowl with a slotted spoon, add another 40gm butter to pan, then add breadcrumbs, season to taste and stir occasionally until golden and crisp (2-3 minutes). Set aside and wipe out pan.
  • 03
  • Cook dumplings in a large saucepan of simmering salted water until they float to the top (2-3 minutes; stir as you add the dumplings to prevent them from sticking to the base). Heat remaining butter in a large frying pan until foaming, transfer dumplings to pan using a slotted spoon, shaking off excess water, and toss until light golden (2-3 minutes). Add speck mixture and parsley, toss to coat and serve hot.

Note Matzo meal, ground matzo crackers, is available from delicatessens and the kosher section of supermarkets.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Dry grüner veltliner.

Featured in

Jul 2014

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