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.

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.

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.

Flourless apple, almond, raisin and ginger cake

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.

Not-so-secret dairy

Milking it in inner-city Melbourne.

The north of Melbourne, no stranger to microbreweries, now has a micro-dairy. The Saint David Dairy in Fitzroy opened in June and is distributing milk direct from the farm (all within 100 kilometres of Fitzroy) to an increasing number of inner-city cafés and restaurants, including The Town Mouse, the Brunswick East Project, Backstreet Eating, and Newtown Social Club. There are plans to open a retail outlet within the year and to extend the dairy's range of milk and cream to include butter, cheese, yoghurt and flavoured milk.

Saint David Dairy owner Ben Evans comes from a fourth-generation farming family and says that there are elements of both the past and the present in his micro-dairy. "In 1920 there were 27 dairies in Fitzroy, so we're reviving that history in a way," he says. "But there's also an increasing awareness about using quality milk in cafés. It seems logical that if you're going to be putting so much effort into sourcing great coffee beans that you'd also want to use the best-quality milk as well."

There's also the environmental benefit of reducing food miles and, perhaps best of all, being able to buy milk with cream on top. Saint David Dairy, 16-18 St David St, Fitzroy, Vic, (03) 9415 7732.

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