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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.

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.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Flourless apple, almond, raisin and ginger cake

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Creme caramel

"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

George Calombaris: Alexandrian falafels with hummus


You'll need

For deep-frying: vegetable oil To serve: lemon wedges   Alexandrian falafels 200 gm dried broad beans, soaked overnight in cold water, drained 1 onion, coarsely chopped 2 garlic cloves, coarsely chopped 2 spring onions, thinly sliced ½ cup (firmly packed) each flat-leaf parsley and coriander, coarsely chopped 70 gm (¼ cup) tahini 2 tbsp ground cumin 2 tsp lemon juice 2 tsp extra-virgin olive oil   Hummus 200 gm dried chickpeas, soaked overnight in cold water, drained 80 ml (1/3 cup) lemon juice 70 gm (¼ cup) tahini 2 tbsp olive oil 2 large garlic cloves, crushed ½ tsp ground cumin To taste: sweet paprika   Parsley salad 1½ cups (loosely packed) flat-leaf parsley 1 small Spanish onion, shaved on a mandolin 100 gm mung beans To serve: pansy and nasturtium leaves (optional) 50 ml olive oil Juice of ½ a lemon

Method

  • 01
  • For Alexandrian falafels, process ingredients in a food processor until mixture is finely chopped and forms a shape when pressed (3-4 minutes), season to taste, transfer to a bowl, cover and refrigerate for 2 hours.
  • 02
  • Meanwhile, for hummus, combine chickpeas in a large saucepan with cold water to cover, bring to the boil, cook over medium-high heat until very tender (40-45 minutes), then drain, reserving 125ml cooking liquid. Transfer chickpeas and reserved cooking liquid to a food processor, add lemon juice, tahini, olive oil, garlic and cumin, then process until smooth. Season to taste with sea salt, freshly ground pepper and paprika, then refrigerate until required.
  • 03
  • Preheat vegetable oil in deep-fryer or deep-sided saucepan to 170C. Roll falafel mixture into walnut-sized patties and deep-fry in batches, turning occasionally, until golden brown (1-2 minutes; be careful, hot oil may spit). Drain on absorbent paper, season to taste and keep warm.
  • 04
  • Meanwhile, for parsley salad, combine ingredients in a bowl, season to taste and toss lightly to combine. Serve falafels hot with parsley salad, hummus and lemon wedges.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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