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.

Flourless apple, almond, raisin and ginger cake

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.

Creme caramel

"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

What makes the perfect lobster roll?

The lobster roll at Mr Claws, Melbourne

The lobster roll at Mr Claws, Melbourne

With the Melbourne opening of Mr Claws from Daniel Wilson and the Huxtable/Huxtaburger team, and Burger Liquor Lobster in Sydney, the lobster roll seems set to have its moment in the sun this summer. But what makes a proper lobster roll? We turned to New England resident and American food expert Colman Andrews for the lowdown.

As with any storied food icon, there is of course disagreement about exactly how a lobster roll should be made. For this long-time resident of Connecticut, second only to Maine in its lobster-roll reputation, a proper lobster roll consists of a split-top hot dog bun (that is, one that has a deep slot cut into the top instead of being halved horizontally), whose interior surfaces are brushed with butter before the bun is lightly toasted; a generous helping - between a quarter- and a half-pound - of fresh steamed or boiled Atlantic lobster meat, ideally a combination of tail and claw, cut or torn into more-or-less bite-size pieces, seasoned with salt, and dressed with a bit of mayonnaise; and a little paper boat to cradle the thing and catch any errant bits of lobster that might drop from the bun. Period. Some versions add a shake of pepper, which is fine, and some mix minced celery and/or green onion with the lobster (the former is acceptable, just, while the latter is highly suspicious). People who add lettuce to the bun don't understand the virtues of simplicity, or the fact that a good mouthful of lobster is its own reward.

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