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Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Chicken stir-fried with holy basil and chilli

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

This Must be the Place, Sydney

Luke Ashton & Charlie Ainsbury, This Must be the Place, Sydney

Luke Ashton & Charlie Ainsbury, This Must be the Place, Sydney

Sydney cocktail-lovers, here's some news to raise a glass to. Two of the nation's finest bartenders, Luke Ashton (late of Vasco) and Charlie Ainsbury (latterly a frontman at Eau de Vie), have joined forces like a cocktail bartending Voltron to give the local drinks scene a serious shake and stir. This Must be the Place opens on Oxford Street on Wednesday, February 18, and with so much skill behind the bar (both Ashton and Ainsbury have represented Australia in the Diageo World Class international finals, so having both under one roof is almost unfair) there's plenty to look forward to. Here's the inside scoop.

There are two parts to the formula
While the main bar, on the first floor of the Oxford Street space, is being fitted out, a pop-up bar will open on ground level. This temporary space may become a permanent fixture, but for now it's a Spritz bar, specialising in more the white-wine kind than the Italian Aperol or Campari variety.

Cocktails are king
Expect to see drinks made from the likes of "lengthened cold-pressed juices or house-made sodas with seasonal shrubs and syrups," Ashton says. That could be The Emerald City, which combines lime, white vermouth, gin and pineapple, or something as outré as the Rose Gold, which gives rosé a twist with quinquina liqueur and grapefruit oil. There'll be one or two cocktails on tap, a rotating craft beer, and a "base wine macerated with seasonal fruits and herbs" fortified with a shot of a spirit, liqueur or apéritif. Classic drinks will be available in variations "to encourage devotees of the Negroni, for example, to try all the delicious half-children they gave birth to". There'll be food, but not a lot of it to start.

They want you to feel comfortable
The pair want to create a space and a style of service that's "professional but casual, caring and sincere" - a bar that's as easy to walk into as a café. "A place to drop into for a quick drink on the way home," says Ashton, "or somewhere to while away the evening with friends." The design, Ainsbury says, is plywood, matte black, white, teal and metal surfaces with a concrete floor and touches of reclaimed timber.

They're leaning green
"We'll be looking to use as many whole ingredients as possible to minimise waste," Ashton says. The aim, he tells us, is for the bar to have "an environmental and social conscience". They plan to achieve this through simple efforts: using surplus lemon peel for house-made syrups and lemonade, say, or crafting their own sodas and cold-pressed juices, and making sure all waste is composted where possible. "Nothing major," says Ainsbury. "We just have to be more aware of what we're throwing away."

This Must be the Place, 239 Oxford St, Darlinghurst, NSW

This article was updated in February, 2015.

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