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

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.

Pork for veal in vitello tonnato?

Can I substitute pork for veal in vitello tonnato? If so, which cut would you advise?
By Natalie Fox
Lisa Featherby, GT food editor, writes:

To start, pork has a much stronger flavour than veal and may clash a bit with the tuna sauce. It also depends on the cut you're using and whether you're poaching the veal or roasting it - pork may turn out dry and tough if you're following the recipe exactly. And, although the traditional way to cook veal for vitello tonnato is to poach it, I wouldn't recommend this for pork.

Having said that, if you do want to substitute veal with pork, then I would suggest using a leaner cut, such as fillet and roasting it quickly, then very thinly slicing it. Pork fillet is less than half the size of veal fillet, so your cooking time would vary and you may need to double or triple your quantity.
GT
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