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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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.

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 for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

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.

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.

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.

Chicken stir-fried with holy basil and chilli

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."

The producers: Casa Motta mozzarella

Campania meets Queensland with delicious results. 

Who  Alessandro Motta began making mozzarella when he was just 13, attempting to recreate a taste of home. Trips back to Italy included classes with nuns at a monastery at Vallechiara, near Rome, where he learnt to mould mozzarella by hand. He now works as a cheesemaker at Olympus Cheese in Brisbane and has set up Casa Motta, an artisan side project with Olympus owners Michael and Desiree Gavriel to showcase buffalo-milk mozzarella.

Why Freshness is everything with mozzarella. The skin or rind should be porcelain-white and taut. "It needs to be like an onion when you break it with your fingers; there should be several different layers beneath," says Motta. "It also needs to be a little milky inside - you should feel the milk in your mouth when you bite.'' 

How Using buffalo milk from Cairns, in Far North Queensland, and Maleny, in the Sunshine Coast hinterland, and culture from Italy, it takes between six and seven hours of curd fermentation for the cheese to achieve the characteristic lactic buffalo mozzarella tang. "You need fermentation to be slow, to take its time, because as the curd ferments it eats the lactose to create lactic acid and this gives the right taste," Motta says. His hand-stretched cheeses are delivered to restaurants and delis in Brisbane the day they're made. 

Where Casa Motta is stocked at Brisbane delis such as Plenty West End, and served at Tartufo, Gun Shop Café and La Via. 

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