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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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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.

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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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What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

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.

Candied-orange shortbread


This recipe for melt-in-the-mouth shortbread is very versatile - you can add nuts or dried fruit, or even a handful of chocolate chips. The shortbread stores well, too - it keeps for a week or so in an airtight container.

You'll need

40 gm pistachios 220 gm softened butter 375 gm pure icing sugar, sieved Finely grated rind of 2 oranges 60 ml (¼ cup) orange juice (about 2 oranges) 30 ml Grand Marnier 1 egg yolk 330 gm plain flour 40 gm candied orange, diced

Method

  • 01
  • Preheat oven to 180C. Spread pistachios on a baking tray and roast until just golden (4-5 minutes), cool then coarsely chop. Set aside.
  • 02
  • Beat butter, 75gm icing sugar and half the rind in an electric mixer until pale and fluffy, scraping down sides of bowl occasionally (6-8 minutes). Combine orange juice and Grand Marnier in a measuring jug and set aside.
  • 03
  • Scrape down sides of bowl again, add egg yolk and beat until combined (2-3 minutes), then mix in half the orange juice mixture.
  • 04
  • Add flour, candied orange, pistachios and a pinch of salt, beat until mixture just comes together, then turn out onto a lightly floured surface and form into a flat disc. Wrap in plastic wrap and refrigerate to rest (1 hour).
  • 05
  • Roll out shortbread on a lightly floured surface to 1cm thick and cut out 6.5cm-diameter rounds. Place on baking trays lined with baking paper and bake, swapping trays halfway through cooking, until pale golden on the edges (15-20 minutes). Cool on trays for 5 minutes, then sprinkle with remaining orange juice mixture. Combine remaining icing sugar and orange rind in a bowl, then shake through a coarse sieve over shortbread to dust heavily.

At A Glance

  • Serves 15 people
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At A Glance

  • Serves 15 people

Featured in

Aug 2013

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