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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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.

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.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Philippe, Melbourne review

Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.

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.

The producers: Deutscher’s Turkey Farm

When it comes to talking turkey, the best birds have lived the good life.

WHO Daryl Deutscher grew up in the Wimmera region where his grandfather raised rare-breed turkeys. When a small farm with a licensed abattoir came up for sale, Deutscher moved south to Dadswells Bridge where he stocked his farm with a multicoloured flock of commercial and rare-breed birds, including the Bourbon Red, Crimson Dawn and Sweetgrass.

HOW The turkeys are raised in a shed for the first eight weeks before being released into fenced open ranges that are moved periodically to prevent disease and to rejuvenate the native grasses. The turkeys are slaughtered on site, so they're spared the stress of transport.

WHY The free-range birds move more and are exposed to greater extremes of weather than shed-raised birds. This, combined with their rare-breed genes, gives them thicker skin with a lovely layer of fat under it. It roasts to a deep gold, with firm, dense and very flavoursome meat underneath that has been basted in its own fat. The birds are available at a dressed weight between four and nine kilograms, from about $15 per kilo. deutschersturkeyfarm.com

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