The Paris issue

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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."

Chicken stir-fried with holy basil and chilli

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.

Vine-smoked flounder with refrito


You'll need

2 cups red gum or other dense woodchips 6 dry grapevine trimmings (optional) 2 flounder (about 800gm each), cleaned (see note)   Refrito 500 ml (2 cups) olive oil 100 ml cider vinegar 1 garlic clove

Method

  • 01
  • Preheat a coal-bedded barbecue to very high. Make a fire in the barbecue, using woodchips, about 45 minutes before cooking the fish (see note). Once flames have died down to embers and the grill is hot, cover embers with grapevines.
  • 02
  • Meanwhile, for refrito, process ingredients in a food processor until smooth, set aside.
  • 03
  • Remove fins from fish, if desired (they may burn if left on). Brush refrito over fish and barbecue, darker skin-side down, basting frequently with refrito, until cooked 80 per cent of the way through and skin caramelises (5-10 minutes). Turn and baste until just cooked through (1-2 minutes), season to taste with sea salt and serve with sautéed artichoke hearts.
Note If using a gas barbecue or chargrill plate, skip step 1 and do not use woodchips or grapevines in cooking. You can use four 400gm flounder if larger sizes are unavailable but you may need to adjust the cooking time.

It’s preferable to use a small wood or charcoal-fuelled barbecue for this recipe but you can use a gas barbecue or chargrill plate (see note). It’s important that, when you cook over wood, you do so with red embers. You may need to adjust the quantity of woodchips for larger barbecues. Grapevine is traditionally used in the Basque country because it creates sweeter smoke.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A crisp, clean and delightful chardonnay, one that has little or no oak, such as the 2007 Henty Estate Chardonnay, Henty, Victoria.

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