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.

Cornersmith Annandale opens

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

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.

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.

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.

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.

Gourmet preserved fish

Next-level preserved fish comes of age in Italy.

Anyone who has seen a few episodes of The Walking Dead or flipped through Colson Whitehead's Zone One or Cormac McCarthy's The Road will tell you that in an apocalypse situation (zombie-driven or otherwise), top-quality canned and jarred goods can mean the difference between life and death. And so it is in an emergency entertaining situation (zombie-driven or otherwise).

Tinned fish is, of course, an essential standby in any kitchen (see our page on what to do with preserved tuna), but it's worth knowing that Italy (along with that past master, Spain) produces some stuff in tins and jars that's too good to hide in the cupboard.

Ventresca, the cut of tuna from the belly, is the most prized, followed closely by the fillets (such as Tre Torri's, above, $36 for 300gm from Enoteca Sileno), but some producers are branching out. Or, in the case of Moreno Cedroni, chef of the two-starred La Madonnina del Pescatore, in Ancona on the Adriatic coast, branching way out. His striking signature range includes not just tuna belly, but tins of stewed monkfish tripe and liver, cuttlefish with peas, and octopus with potato and parsley (all pictured above, $15 for 130gm from Sydney's Gourmet Life), as well as jarred pasta sauces "di pesce" such as his 'Matriciana with smoked sturgeon and an anchovy-based arrabbiata (from $8 for 290gm).

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