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.

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.

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.

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.

Cornersmith Annandale opens

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

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.

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.

Peter Gilmore launches his first app

Peter Gilmore is coming soon to an iPad screen near you. The Quay chef is launching a self-titled app to tie in with his new book, Organum, and it's unlike any other digital cookbook extension we've seen before.

"It's sort of like a sister-project to the new book," says Gilmore, "but they're separate entities."

Sydney agency Pollen is behind its conception, using vivid photography, videography and interactive technology to bring six of the book's recipes (plus two bonus recipes exclusive to the app) to life. "It's the whole idea of being able to see it in a more live format," says Gilmore, "as well as being able to drill down to the detail."

Gilmore's voice guides you through the journey as you explore each dish, delving into the key ingredients - where they come from to the people who produce them. "Probably the most exciting feature is where you can build the dish," he says. "We shot it in sequence from the very first thing that hits the plate to the very last element of garnish, and by scrolling up and down you can actually build the dish from scratch and watch it come to life."

The recipes are there for the brave to wrangle. Those sensible enough to leave the cooking to the man himself, meanwhile, can make use of the bookings tool that'll send a table request to Quay.

"I think it'll be great for young chefs," Gilmore says, "for people that are food-lovers that just want to go a little bit deeper into what lies behind the dish - the construction of the dish, the ingredients, and then be able to drill a bit deeper down by finding out where those ingredients come from and, in some cases, who supplies them."

The book hits shelves 22 October, but keep an eye out for Peter Gilmore in the iTunes store for $8.99 from 20 October.

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