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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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.

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.

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.

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.

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.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Chicken stir-fried with holy basil and chilli

How to make great meatballs

Anthony Puharich

Anthony Puharich

Meatballs - how do you strike the right balance of flavour and juiciness?

When I make meatballs, I combine beef, pork and veal mince. Beef adds the robust base flavour, the pork adds the perfect amount of fat for flavour and juiciness, and veal gives it a silky soft texture. You can experiment with the mix, or add breadcrumbs and/or eggs (I always add plenty of good parmesan), but the golden rule when working with any type of minced meat, whether it's rissoles or burgers, is to keep everything as cold as possible. 

You want your meat super-cold. Keep your hands cool by running them under cold water; it helps maintain the integrity of the meat and makes a world of difference to the finished product. While meatballs are fantastic served in a tomato sauce, with or without pasta, my preference is to throw three or four into a roll, lather them with a rich tomato sauce and finish with shaved Parmigiano-Reggiano for an amazing sub.

Illustration Lauren Haire

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