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

Mulled Treacle


You'll need

50 ml Appleton Estate V/X Jamaican Rum 5 ml sugar syrup (see note) 2 dashes Angostura bitters 20 ml mulled apple juice (see note) To garnish: orange peel and cinnamon quill

Method

  • 01
  • Add rum, syrup, bitters and 15ml still water to a chilled tumbler. Stir 10-15 times, add apple juice and stir 5 or so more times. Garnish and serve.
Note For sugar syrup, combine equal parts sugar and water, bring to the boil, then cool completely and refrigerate for up to a year. For mulled apple juice, add a litre of apple juice, a slice each of lemon and orange, a scattering of orange zest and a small knob of fresh ginger, grated, a few cloves, a dusting of nutmeg and a cinnamon quill to a saucepan and simmer gently for 30 minutes. Strain and cool. It will keep refrigerated for up to a week, and is best made the day before you intend to use it.

Mulling your own apple juice, as Mathew Hewitt does at Brisbane’s The Bowery, gives this drink a real boost, but it’s pretty darn tasty with a good apple juice straight from the fridge, too.

At A Glance

  • Serves 1 people
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At A Glance

  • Serves 1 people

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