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French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
Whole, sliced or cut into rounds, sheets of fresh lasagne
are the answer when you crave a fix of egg pasta but lack the time
to prepare the dough.
Let's get this straight (or wiggly or tubular or whatever shape you prefer your pasta) - we have equal love for fresh and dried pasta. Neither is better than the other; they each have their place in the kitchen.
There's a lot to be said for the convenience of dried pasta - and it's often the best choice with robust sauces. Sometimes, though, the only thing that satisfies a pasta craving is the silky texture of fresh pasta. Although it's not difficult to make, it is time-consuming - all that kneading, resting, rolling and folding. Thank goodness, then, for the increasing availability of great commercially produced fresh pasta (although we recommend avoiding the mass-produced stuff, which can have a tough, thick texture).
There's everything from fettuccine to gnocchi, pillows of ravioli and half-moons of tortellini but, for our money, we love the versatility of fresh lasagne sheets. They can be cut into whatever shape you like - tear them into rough rags of stracci or slice into strands of angelhair. Cut out rounds or squares and stuff them with all manner of fillings or take those same fillings and roll them into cannelloni. And they make for a much quicker lasagne than dried sheets, so layer them with ragù and béchamel, or spinach and ricotta and a simple sugo. Who said midweek dining had to be boring?
Pine mushroom and silverbeet brodo with stracci
Heat 2 tbsp olive oil in a saucepan over medium-high heat, add 1 thinly sliced leek, 2 finely chopped garlic cloves and the finely grated rind of 1 lemon and sauté until tender (4-5 minutes). Add 1.5 litres chicken stock, 2 thyme sprigs and 1 fresh bay leaf, and simmer until well flavoured (10-12 minutes). Add 4 thickly sliced pine mushrooms and 1 cup torn silverbeet leaves and simmer until just tender (1-2 minutes). Blanch 200gm fresh lasagne sheets, torn or cut into rough pieces, in a saucepan of boiling salted water until al dente (2-3 minutes), add to soup, discard thyme and bay leaf, season to taste and serve hot scattered with extra thyme and chopped flat-leaf parsley.
Gnocco fritto with prosciutto and goat's curd
Serves 4 as a snack
Pound 1 tsp sea salt, ½ tsp thyme leaves, a few black peppercorns and the finely grated rind of 1/2 lemon using a mortar and pestle and set aside. Cut 200gm fresh lasagne sheets into rough 5cm-6cm squares. Preheat 3cm vegetable oil in a large saucepan over medium-high heat and deep-fry pasta squares in batches, turning occasionally, until golden and crisp (3-4 minutes). Drain on paper towels, season with thyme and lemon salt and serve hot topped with thinly sliced prosciutto, a dollop of goat's curd and finely grated parmesan.
Crostoli with honey mascarpone
Cut 200gm fresh lasagne sheets into rough strips about 2cm x 8cm. Heat 2cm vegetable oil in a saucepan over medium-high heat and deep-fry pasta strips in batches, turning occasionally, until golden and crisp (2-3 minutes). Drain on paper towels, dust heavily with icing sugar and a pinch of ground cinnamon while still hot and serve alongside an espresso, or with a bowl of honey mascarpone (whisk 200gm mascarpone with 50gm honey, or to taste, and scraped seeds of 1 vanilla bean until smooth).
Spinach and ricotta tortellini
Blanch 1 bunch trimmed spinach until just wilted (30 seconds), drain, refresh, then drain well and squeeze out excess water. Process in a food processor with 300gm firm ricotta, 1/4 cup chopped flat-leaf parsley, grated rind of 1 lemon, 1 chopped garlic clove and a pinch of nutmeg. Cut out 6cm-diameter rounds from 500gm fresh lasagne sheets, place 1 tsp of filling in the centre of each, brush edges with water and fold over to form a half-moon, pressing edges to seal. Cook in a saucepan of boiling salted water until they float (3-4 minutes), drain and serve with your favourite sauce (we like burnt butter and parmesan or light sugo).
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