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.

Cornersmith Annandale opens

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

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.

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.

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.

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.

The producers: Disaster Bay Chillies

Two chilli fanatics and a pristine coastal environment combine to make for some cracking piquant products.

Who Stuart Meagher and John Wentworth have been farming chillies near Eden on the far south coast of New South Wales since 1999. Their initial intention was to grow enough to make a chilli wine, but they now sell a range of other chilli products, including a smoked jalapeño sauce, an Indian chutney and a chilli wine jelly.

How Up to a dozen varieties, from the mild Anaheim to the fiery habanero and naga, are grown over three south coast farms with different frost, heat and rainfall characteristics, to spread the risk of crop failure. More than two tonnes of organic chillies are harvested every autumn, then processed and cooked at a small factory in nearby Eden.

Why They grow so many chilli varieties, says Meagher, to "create a balance between flavour, colour and heat" in their products. The peppers are also left on the bush to fully ripen and develop before picking. "I appreciate the heat from chillies but I also appreciate good flavour. You can't have one without the other," he says.

Where Disaster Bay Chillies products are available from food retailers, delicatessens and butchers around Australia, and online. 

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