The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

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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."

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.

Chicken stir-fried with holy basil and chilli

Bird fancying

Despite what a certain Kentucky "colonel" might have you believe, the key to good fried chicken isn't the secret herbs and spices; it's the simple matter of cooking it on the bone.

In Australia of late, restaurants have begun to fry more chicken and fry it better. Two of the best examples are near-neighbours in Sydney's inner west, Mary's (pictured above) and Hartsyard. An industrial-looking pressure-fryer is one of the secrets of the former, while the latter serves its version with Lowcountry sausage gravy and a buttermilk biscuit.

In Melbourne, the Wednesday-night special fry at Rockwell and Sons has recently clinched the lead, while Korean chain Kyochon still holds the title for Brisbane's best bird (Naruone and Arisun are also front-runners in Sydney).

Morgan McGlone, a chef who left Sydney for the charms of the American south, now heads the kitchen at Husk restaurant in Nashville, a city considered the mecca of deep-fried birds. His current approach sees the birds broken down into eight pieces, all on the bone, and brined in buttermilk and Crystal hot sauce. "I drain the chicken on a rack for an hour and toss it in a mixture of flour, garlic powder, onion powder, cayenne, celery seed and pepper." He fries the chicken for 13 minutes in peanut or canola oil, and likes to serve it with butter-bean succotash, braised mustards and watermelon. "And," he adds, "no self-respecting Southerner would ever use a fork to eat fried chicken."

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