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.

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."

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

Duck egg desserts

On occasion, I have been able to source duck eggs and have heard of their wonderful qualities for baking. So far I have made basic sponges and custards but am keen to produce something that stands out in taste and texture. Any ideas?
By Mandy from Adelaide
Lisa Featherby, Gourmet Traveller food editor, answers:
You can use duck eggs in any way you use a chicken egg. They do make the best sponges, but, if you're after something different, I would recommend finding unusual recipes for chicken eggs and substituting the duck egg (you may need to cook it longer and adjust quantities in some cases as it's larger than a chicken egg). Most commonly, they are salted and preserved (as in the thousand-year-old-eggs you find in Chinese grocers). Fuchsia Dunlop is a great reference for recipes like this and has a book out called Revolutionary Chinese which is great for these kinds of recipes. Otherwise, they are great steamed in the shell (less harsh than boiling) and served with a hot-and-sour Thai-style dressing. Smoking them would also give you an unusual flavour and texture. The other way you can cook them is to slow cook them in a very gentle water bath. Justin North provided us a with a great recipe not long ago for a smoked duck egg and the texture was very unusual - quite gelatinous.
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Twenty
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Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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