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: KI Fresh free-range geese

Never mind the turkey, goose is the ultimate Christmas table centrepiece.

Who David and Lorraine Huxtable initially won praise for producing exceptional free-range chickens for Kangaroo Island's acclaimed Ordways, then for their own brand, but changed to geese seven years ago. They wanted a unique product that was more cost-effective to produce and faced less marketplace competition than chicken. Many chefs now cite KI Fresh as Australia's best goose producers.

How The geese can roam for most of their lives across the Huxtables' 100-hectare farm at Wisanger on Kangaroo Island off the coast of South Australia, south-west of Adelaide, because the island is free of foxes and other predators. The 400 or so breeding birds hatch around a thousand goslings; David confesses to not knowing precise numbers because they're never penned (a cost-saving measure that puts his KI operation at an advantage over mainland farmers). The geese feed on pasture and are finished on grain for a short time before being processed at a minimum of 16 weeks (with a dressed weight of two to three kilos), or at 22 weeks (weighing about four kilos).

Why True free-range and stress-free farming results in larger, more muscular birds. Their rich flavour and firm but supple texture has made an impression on chefs who have visited the farm - including George Calombaris and Matt Moran, who use the birds in their restaurants. David's strict adherence to processing the birds only when they're completely market-ready (about 100 at a time, at Kapowie Poultry in Kapunda, SA) means he often struggles to keep up with demand, but he hopes to have bumper numbers ready for Christmas.

Where Limited distribution to stores, including Victor Churchill in Sydney. Contact KI Fresh for more stockist info on (08) 8553 5133.

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