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.

Thomas Keller: Roast turkey sandwich


You'll need

4 wholewheat bâtard slices, 5mm thick, to serve 160 gm roast turkey slices (see note), to serve 60 gm mild Cheddar, thinly sliced, to serve To serve: frisée leaves   Apple butter 250 gm smooth apple sauce Pinch each of cinnamon, allspice and ground cloves 1 tsp lemon juice

Method

  • 01
  • For apple butter, combine apple sauce and spices in a saucepan over low heat. Bring to a simmer, stirring frequently until thick and reduced to about 60ml (25-30 minutes). Stir through lemon juice, cool completely and set aside.
  • 02
  • Spread half the bread slices with apple butter, layer with turkey, Cheddar and frisée, season to taste and top with remaining bread slices.
Note Roast turkey slices are available from select delicatessens.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

A medium-dry cider.

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