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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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Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Crème fraîche panna cotta with red-wine figs


We've opted for one large panna cotta, serving it in scoops, but if you prefer you can set the panna cotta mixture in individual moulds. Dip them in hot water before inverting each panna cotta onto plates to serve.

You'll need

150 ml red wine 150 gm caster sugar 6 figs, coarsely chopped 125 gm raspberries (about a punnet)   Crème fraîche panna cotta 250 ml heavy cream (45%-48% fat) 100 gm caster sugar 1 vanilla bean, split, seeds scraped 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes 500 gm crème fraîche

Method

  • 01
  • For panna cotta, stir cream, sugar and vanilla bean and seeds in a saucepan over medium-high heat until sugar dissolves (do not boil). Remove from heat, remove vanilla bean, squeeze excess water from gelatine and stir into cream to dissolve. Place crème fraîche in a bowl and whisk in the cream. Place bowl over ice and whisk until mixture is chilled (3-5 minutes), then refrigerate in bowl, covered with plastic wrap, until chilled and set (4 hours or overnight). For a lighter panna cotta, incorporate more air into the mixture by whisking over ice until almost set (20-30 minutes).
  • 02
  • Combine red wine and sugar in a saucepan, bring to a simmer, stirring to dissolve sugar, then set aside to cool completely.
  • 03
  • To serve, combine figs, raspberries and red wine syrup in a bowl. Dip a dessertspoon into hot water, then scoop a spoonful of panna cotta onto each plate. Spoon fruit over and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Mar 2015

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