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.

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.

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.

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.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

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.

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.

Stirfried asparagus with garlic


You'll need

2 tbsp vegetable oil 1 tsp minced garlic 400 gm asparagus, thickly sliced diagonally 2 tbsp Shaoxing wine 125 ml (½ cup) chicken stock Pinch white sugar

Method

  • 01
  • Heat a wok over high heat until a few drops of water added evaporates within 1 minute. Add oil, garlic and asparagus and stirfry for 30 seconds to 1 minute. Add wine and stock and reduce heat to medium. Add sugar and stirfry for 1-2 minutes or until asparagus is just tender. Season to taste with sea salt and freshly ground black pepper and serve immediately.

One of the inevitable conversations with a waiter at a Chinese restaurant is about what flavour a diner should choose to go with their choice of greens – simply tossed in oil, a splash of oyster sauce or a toss of minced garlic?

At A Glance

  • Serves 6 people
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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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At A Glance

  • Serves 6 people

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