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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.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

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.

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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."

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.

Pork and veal terrine


For this rustic terrine, we've used veal and pork, but other combinations such as rabbit and pork work really well. Mince the meat by hand, or ask the butcher to do it for you on the largest setting. Keep the fat and meat well chilled while you work to nail that nice dappled appearance in the finished terrine.

You'll need

300 gm each veal shoulder and pork shoulder, coarsely minced 100 gm pork belly, cut into 1cm cubes 100 gm pork back-fat, coarsely minced (see note) 60 ml brandy 35 gm pistachios 1 tbsp coarsely chopped flat-leaf parsley 1 tsp thyme 1 garlic clove, crushed ½ onion, finely chopped 1 tbsp duck fat 1 egg, lightly beaten 8 thin rashers streaky bacon To serve: baguette and cornichons

Method

  • 01
  • Combine veal and pork shoulders, pork belly and back-fat in a chilled bowl with brandy, pistachios, herbs, garlic and ½ tsp salt, mix well, cover and refrigerate to marinate for 1 hour.
  • 02
  • Meanwhile, sauté onion in duck fat in a frying pan over medium heat until translucent (8-10 minutes), then spread on a plate to cool completely (30 minutes). Add onion to meat with egg, season to taste, mix well and refrigerate.
  • 03
  • Preheat oven to 150C and line the base of a roasting pan with a tea towel. Line the base and sides of a 8cm x 9cm x 23cm (1.2-litre) terrine mould lengthways with half the bacon. Spoon in the meat mixture, pressing evenly all over, top with remaining bacon, cover directly with baking paper, then cover with a lid or 2 layers of foil. Place mould in roasting pan, fill with hot water to halfway up the sides of mould and bake until internal temperature reaches 68C on a meat thermometer or a skewer inserted for 20 seconds feels hot when touched to your lip (1½-2 hours). Cool completely in the water bath (2 hours), then weight with food cans and refrigerate until chilled (at least 4 hours or overnight; if you used a lid you’ll need to remove it first). Serve sliced from the mould with baguette and cornichons.

Note Pork back-fat will need to be ordered ahead from the butcher.


At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

Rich white pinot gris.

Featured in

Oct 2015

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