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.

How does a travel editor travel?

Helen Anderson, travel editor at Australian Gourmet Traveller, shares her insider tips.

The producers: Steven Ter Horst, chocolatier

Adelaide's master of the cocoa bean and maker of serious choc-honeycomb.

WHO Steven ter Horst trained as a chef, then walked away from cooking for a decade, working in banking and teaching English in Japan before deciding to specialise in making fine chocolates. His range of chocolates and tablets feature such exotic combinations as pistachio and sour cherry, and banana with pepper.

HOW In seven years, ter Horst has progressed from making chocolates in his townhouse and selling at a farmers' market to running a chic city chocolate boutique, replete with café seating, cabinets stocked with pâtisserie by his partner Chantelle Giardina, and hot drinks to accompany the sweet treats. He also conducts chocolate masterclasses in store, demonstrating chocolate tempering and making ganaches and truffles.

WHY Tempered from several brands of Belgian couverture and double-polished, ter Horst's chocolates have a brilliant gloss. Their centres are flavoured with authentic ingredients rather than concentrates, from Ardbeg single-malt whisky to mangrove honey infused with saffron. Customers like the quirky charm of hazelnut praline inside a hedgehog-shaped mould that ter Horst found during a chocolate discovery tour of Europe, although a highly seasoned fleur de sel remains his most popular item. We think his choc-honeycomb may put an end to the Violet Crumble-versus-Crunchie debate forever.

Steven ter Horst, 256 Rundle St, Adelaide, SA, (08) 7226 6216

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