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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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Rhubarb and custard brown-sugar waffles


This simple, batter-based waffle could be the vehicle for all manner of flavour combinations. While we've opted for a wintry combination of roast rhubarb and thick hazelnut custard, they'd work equally well with yoghurt and summer berries or simply a big scoop of ice-cream and a dollop of warm salted caramel sauce. These waffles are best made and served fresh.

You'll need

400 gm rhubarb (about 1½ bunches), cut into rough 7cm lengths 330 gm raw caster sugar Scraped seeds of 1 vanilla bean Thinly peeled rind and juice of 1 lemon and 1 orange 125 ml dessert wine 1 cinnamon quill   Hazelnut custard 170 gm hazelnuts, plus extra, chopped, to serve 400 ml milk 300 ml pouring cream Scraped seeds of 1 vanilla bean or 1 tsp vanilla bean paste 7 egg yolks 165 gm (3/4 cup) raw caster sugar 25 gm each plain flour and cornflour 300 gm crème fraiche   Brown-sugar waffles 300 gm (2 cups) plain flour 200 gm brown sugar 2 tsp ground cinnamon 2 tsp bicarbonate of soda 1 tsp baking powder 300 ml milk 125 ml (½ cup) buttermilk, well shaken 125 gm butter, melted and cooled 2 eggs, separated

Method

  • 01
  • For hazelnut custard, preheat oven to 180C. Spread hazelnuts on an oven tray and roast, stirring occasionally, until golden (4-5 minutes). Cool slightly, then rub off skins with a tea towel. Transfer to a saucepan, add milk, cream and vanilla, bring to the simmer over medium heat and set aside to infuse (30 minutes). Transfer to a food processor, pulse until coarsely chopped, strain through a muslin-lined sieve into a jug, pressing firmly on solids to extract all liquid, then return to a clean pan and bring back to the simmer. Whisk yolks, sugar, flour and cornflour in a bowl to combine, then pour milk mixture over, whisking continuously. Return to pan, whisk continuously until boiling, then continue to whisk until thick (3-4 minutes). Transfer to a bowl, cover closely with plastic wrap, to prevent a skin forming, and refrigerate until thick and cooled (1½-2 hours). Custard will keep refrigerated for 2 days. Just before serving, transfer custard to an electric mixer, add crème fraîche and whisk until smooth and thick (3-4 minutes).
  • 02
  • Preheat oven to 200C. Combine rhubarb in a roasting pan with sugar and vanilla seeds and stir to coat well. Spread evenly in pan, add rinds, juices, wine and cinnamon and roast until tender and syrupy (20-25 minutes). Keep warm.
  • 03
  • For brown-sugar waffles, combine flour, sugar, cinnamon, bicarbonate of soda, baking powder and a pinch of sea salt in a bowl and make a well in the centre. Whisk the milk, buttermilk, melted butter and egg yolks to combine, pour into the well and whisk until smooth. Whisk eggwhites and a pinch of salt in a separate bowl until stiff peaks form, then fold into batter. Preheat a waffle iron to the manufacturer’s instructions, then cook batter, in batches, until browned and crisp (3-4 minutes). Serve warm topped with roast rhubarb, a spoonful of hazelnut custard and chopped hazelnuts.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Botrytis riesling.

Featured in

Sep 2014

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