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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

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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."

What the GT team is cooking on Christmas Day

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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.

Ham and chicken terrine


If you don't want to do much cooking on Christmas Day, this is an ideal addition to the menu; it can be prepared all ahead, allowing a day for the terrine to set. It will keep refrigerated for three or four days. Serve it with cornichons, a crisp frisée salad or toast.

You'll need

1 ham hock (about 1.3kg) 2 each celery stalks and carrots, coarsely chopped 2 onions, quartered 2 fresh bay leaves 1.8 kg chicken, halved lengthways 160 gm (2 cups firmly packed) flat-leaf parsley 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes To serve: extra-virgin olive oil

Method

  • 01
  • Place ham hock in a large saucepan and cover with cold water. Add celery, carrot, onion and bay leaves, bring to the boil, then reduce to medium and simmer for 1 hour. Add chicken and simmer for a further 40 minutes. Remove pan from heat and set aside covered to finish cooking chicken (20 minutes).
  • 02
  • Remove and discard skin from chicken and ham, then shred meat into large pieces. Place in a bowl and set aside. Strain and reserve 500ml poaching liquid. Purée parsley in a blender with a little warm poaching liquid. Squeeze excess water from gelatine and stir into reserved poaching liquid, then stir in parsley purée and season to taste.
  • 03
  • Line a 1.5-litre loaf tin or terrine mould with plastic wrap. Place chicken and ham evenly in pan, then pour parsley mixture over. Cover and refrigerate to set (overnight).
  • 04
  • Turn out terrine onto a board and slice thickly with a warmed sharp knife. Serve drizzled with olive oil toast, cornichons and salad alongside.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Pale, dry rosé.

Featured in

Dec 2014

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