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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

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Summer feta recipes

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

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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."

Gifts under $100 at our pop-up Christmas Boutique

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Ocean trout tartare with chips and cornichons


You'll need

600 gm ocean trout or salmon, skin removed, diced Pinch mustard powder ½ lemon, juice only 1 tbsp salted capers, rinsed 2 shallots, finely chopped 1 tbsp finely chopped chives 2 tbsp extra-virgin olive oil 4 quail eggs, each left in half-shell 850 gm sebago potatoes, cut into 2cm-thick lengths and soaked in cold water For deep-frying: peanut oil 16 baby cornichons

Method

  • 01
  • Place ocean trout in a glass or non-reactive bowl. Add mustard powder, lemon juice, capers, shallots, chives and olive oil. Season generously with sea salt and freshly ground white or black pepper. Combine well and refrigerate until ready to use.
  • 02
  • For chips, drain potatoes and pat dry with absorbent paper. Heat peanut oil in a deep-fryer or large, deep saucepan to 140C-150C. Add half the potatoes and cook for 6 minutes, or until cooked through. Drain on absorbent paper. Repeat with remaining potatoes, then set aside. When ready to serve, increase oil heat to 180C-190C. Deep-fry chips for 3-5 minutes or until golden and crisp, drain on absorbent paper, season with sea salt.
  • 03
  • To serve, spoon tartare mix into a 1 cup mould and unmould onto 4 serving plates. Break quail egg and place half shell on top of each tartare and serve with chips and cornichons.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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