In tonight’s episode Maggie and Simon dish up a bit of mango madness with two tropically inspired dishes that showcase the unique flavours of green, unripe mangoes. Maggie then whips up a “sandwich” using delicate puff pastry and a bitey cheddar balanced with sweet quince paste, while Simon has spectacular success with twice baked goat cheese souffles. The oppressive heat and threatening trade mark clouds of the “ troppo” season in Darwin weren’t enough stop Simon on a recent visit from seeking out his favourite green Mangoes. Darwin local, Nurseryman, Chris Nathaniel was just the person to point Simon in the right direction, and as well as taking in the huge variety of tropical fruits in Chris’s nursery, Simon was able to come away with the perfect green mangoes which he uses in a Som Tam, ( green papaya salad). Spicy, citrus and textured this dish is an explosion of tropical flavours. Maggie also uses green mango which she soaks in green ginger wine before combining with ripe grilled mango and topping with fresh yoghurt cheese (labna). It’s a beautifully balanced dish, refreshing and yet warmed with a touch of ginger. Maggie is always in search of perfect food and wine marriages, and in the Barossa Valley people are discovering that local cheeses are often the best partners for the local wines that the region is famous for. Victoria Glaetzer is a young wine maker turned cheese maker who talks to Maggie about why quality cheese deserves to be the hero of the wine-cheese marriage, and about how to choose wine that doesn’t dominate the cheese. In the kitchen Maggie uses strong cheddar to fill delicate puff pastry. Walnuts and quince paste balance the bitey cheese but it’s still complex and strong enough to marry with Maggie’s chosen red wine. Simon’s choice of beverage is Vino Cotto and to accompany this cooked wine Simon shows us how to make fail proof souffles. The balance is not just between beverage and food but on the plate itself