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Seven ways to do dumplings

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"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.

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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.

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Mulled wine


You'll need

750 ml red wine 110 gm (½ cup) caster sugar 2 thin orange slices 1 thin lemon slice 1 small red chilli, halved lengthways 1 cinnamon quill ½ fresh bay leaf ½ vanilla bean, split and seeds scraped ½ tsp black peppercorns ¼ tsp cloves 30 ml brandy

Method

  • 01
  • Combine all ingredients (except brandy) in a saucepan. Bring to just below the boil, stirring to dissolve sugar (3-5 minutes; do not boil or alcohol will cook off). Remove from heat immediately, add brandy and serve hot.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2010

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