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.

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."

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.

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.

Tokyo eating guide

Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.

The producers: Emme raw-milk goat’s cheese

Common or garden? Not in taste and texture.

Who Denise Riches, at Hindmarsh Valley Dairy at Victor Harbour on the Fleurieu Peninsula, is one of two producers (Bruny Island Cheese Company in Tasmania is the other) in Australia licensed to make raw-milk cheeses - the first since the early 1960s.

How Created in the style of Emmentaler (the classic hole-filled Swiss cheese), Emme is aged for six months and has a natural rind. The handmade cheese is turned and washed frequently during the ageing process, and has the start of eye formation (what the layperson might call holes). It's made using non-animal rennet and goat's milk produced on Riches' 80-hectare farm.

Why Emme is notable for its flavour combination of nutty, sweet and acid notes, capturing a complexity not possible in pasteurised cheese. Riches is renowned as an innovator and purveyor of excellence - her cultured butter was first presented on the tables at Aria in Sydney in 2009 - and Emme is now featured on menus of leading Fleurieu restaurants, including The Kitchen Door at Penny's Hill Winery.

Where Emme retails for about $10 per 100gm. It's distributed through Scoop SA in South Australia and sold at the weekly Victor Harbor Farmers' Market.

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