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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.

Cornersmith Annandale opens

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

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.

First look: Cirrus, Sydney

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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.

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.

Philippa Sibley: White Christmas mendiants


You'll need

25 gm (2 tbsp) slivered almonds 400 gm couverture white chocolate, finely chopped 6 glacé red cherries, cut into thin wedges 5 gm (¼ cup) Rice Bubbles 25 gm (2 tbsp) glacé cedro, finely chopped (see note)

Method

  • 01
  • Toast almonds in a frying pan over low-medium heat, shaking pan occasionally, until golden (2-3 minutes), set aside to cool.
  • 02
  • Melt 260gm white chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally (keep temperature below 42C). Remove from heat, add remaining chocolate, stir until smooth. Pour over a 28cm x 36cm acetate sheet (see note) to 5mm thick, smooth with a palette knife. Set aside until almost set (15-20 minutes). Cut rounds from chocolate with a hot 6.5cm-diameter metal cutter, turn smooth side up. Melt chocolate scraps in a heatproof bowl over a saucepan of simmering water, then drizzle a little over each round. Scatter with toasted almonds, cherries, rice bubbles and cedro, set aside to set (30 minutes). Mendiants will keep stored in an airtight container in a cool place for a week.
Note Cedro is the glacé fruit of the citron tree, available from Simon Johnson, David Jones, and select delicatessens. If unavailable, substitute candied orange peel or candied lemon peel. Acetate sheets are available from art supply shops.

This recipe is from the December 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 60 people
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At A Glance

  • Serves 60 people

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