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.

On the pass: Phillippa Grogan, Phillippa's

Looking back over the 20 years you've now been in business, Phillippa, what've been the biggest changes?
When we started in 1994 there weren't a lot of specialist bakeries. Now the bread industry is so much bigger, and even supermarkets are beginning to make things like sourdoughs.

What's the essence of Phillippa's?
We're based around traditional recipes and natural ingredients with the aim to get products that have a distinctive flavour and texture. We also don't take a commercial approach; we use good chocolate, butter not margarine, and no artificial ingredients at all.

What do you love baking most at home?
I love to make a Roman artichoke pie or even some cheese sourdough biscuits (there's three different recipes in my new book) that are perfect with a few glasses of wine at the end of the day; they're an ideal savoury snack before dinner.

What's your number-one tip for us home bakers?
When you're making bread, introduce steam into the oven to help develop a lovely crust. The key is throwing some ice cubes into the bottom of the oven to create steam as they melt. You also need to have your oven really well heated; you can turn it down as soon as you put the bread in, but having it very hot first counteracts the hot air that leaves when you open the door.

Phillippa's, 1030 High St, Armadale, Vic, (03) 9576 2020.

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