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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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Shark Bay Wild Scampi Caviar

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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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Taming the Wilderness

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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."

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Rou jia mo


Originating in Shaanxi province, the rou jia mo is the Chinese ancestor to today's pulled-pork sandwich. The pork is cured and braised, then pulled apart and stuffed between a very simple pan-fried flatbread.

You'll need

250 gm (1 cups) plain flour 1 tbsp dried yeast dissolved in 1 tbsp water To serve: coarsely chopped coriander, roasted chilli oil (see note), soy sauce and Chinkiang vinegar   Pulled pork 1 litre (4 cups) chicken stock 100 gm lard (see note) 1 onion, coarsely chopped 4 garlic cloves, bruised 25 gm (5cm) ginger, sliced 1 tbsp soy sauce 1 piece cassia bark 1 star anise 2 pieces dried mandarin peel 1.5 kg pickled pork belly (see note), soaked overnight in cold water, drained and cut in half

Method

  • 01
  • For pulled pork, preheat oven to 150C. Combine ingredients and pork in a casserole, then cover and braise until meat falls apart (4-4½ hours). Keep warm in braising liquid, then drain and pull meat into rough pieces before serving.
  • 02
  • Combine flour and yeast in a bowl with a good pinch of salt, add 150ml-170ml water and mix to combine, then turn onto a lightly floured surface and knead until smooth. Cover and set aside in a lightly greased bowl until doubled in size (1 hour).
  • 03
  • Divide dough into 6 pieces and, using your hands, shape each on a lightly floured surface into an 10cm round. Heat a frying pan over low-medium heat and cook bread until golden and cooked through (2-3 minutes each side).
  • 04
  • To serve, split bread through the middle, but not all the way through, stuff with pulled pork and top with coriander, roasted chilli oil, soy sauce and black vinegar to taste.

Note Roasted chilli oil is available from Asian grocers. Homemade lard will give a much better flavour than shop-bought. See our Nashville hot chicken recipe for more details on how to render it yourself. Order pickled pork belly ahead from your butcher.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Young red grenache.

Featured in

Sep 2014

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