Sweet summery recipes
Mango and Sesame Spring Salad
2 tablespoons sesame seeds
2 large carrots, peeled, grated
6 green onions, thinly sliced
1/4 small green cabbage, finely shredded
Orange tahini dressing
1/2 cup olive oil
1/4 cup fresh orange juice
2 teaspoons caster sugar
1 teaspoon Dijon mustard
1 tablespoon tahini
1. Cook sesame seeds in a frying pan over high heat, stirring for 4 minutes or until golden. Cool.
2. Make dressing by combining all ingredients, and salt and pepper in a screw-top jar. Shake well.
3. Prepare mangoes, using the following simple steps:
a. Hold the mango upright with the stem end facing upwards.
b. Using a sharp knife, slice off the mango cheeks one at a time by cutting downwards either side of the stem, as close to the stone as possible.
c. Score three or four lines vertically (be careful not to cut through the skin itself) and three or four lines horizontally to form a hatch pattern.
d. Firmly hold both edges of the cheek and turn it inside out to form a ?hedgehog? shape.
Remove cubes from skin. Place into a bowl.
4. Add carrots, onions, cabbage, sesame seeds and dressing to mangoes. Toss gently. Serve.
Wine suggestions from Winsor Dobbin
Fairbank 2005 Ros?. Many Australian ros?s used to be sickly sweet affairs; wines to be avoided at all costs. This pretty pink offering from the Sutton Grange winery in central Victoria is the exact opposite. A blend of shiraz and merlot grapes, it is barrel-fermented and bone dry, savoury and complex, a serious ros? to that will appeal as much to red-wine drinkers as much as lovers of whites. Great with picnic food, or with slightly spicy Mediterranean dishes. $19.