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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.

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.

Flourless apple, almond, raisin and ginger cake

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.

Tony Bilson: Scallops poached with Noilly Prat


You'll need

150 ml Noilly Prat (dry vermouth) 6 thyme sprigs ½ small carrot, cut into julienne ¼ leek, white part only, cut into julienne 30 gm black truffle, cut into julienne (optional) 12 sea scallops, roe removed 1 tbsp julienned flat-leaf parsley   Fish stock 500 gm snapper bones, rinsed and cut into large pieces 1 each onion, carrot and celery stalk, coarsely chopped 2 thyme sprigs 1 fresh bay leaf   Hollandaise 1 egg yolk 125 gm clarified butter (see note) 1 tsp lemon juice, or to taste

Method

  • 01
  • For fish stock, combine ingredients and 750ml cold water in a large saucepan, bring to the boil over medium-high heat, reduce heat to low-medium and simmer until well flavoured (20-30 minutes). Strain through a fine sieve, transfer 250ml to a clean saucepan and simmer over medium-high heat until reduced to 50ml (6-8 minutes). Freeze remaining stock for another use.
  • 02
  • Meanwhile, for hollandaise, whisk yolk and 60ml water in a heatproof bowl over a saucepan of simmering water until mixture holds a ribbon (7-9 minutes). Add warm clarified butter in a thin stream, whisking continuously until sauce is emulsified, whisk in lemon juice and season to taste with salt. Cover closely with a round of baking paper and set aside in a warm place until required.
  • 03
  • Combine fish stock, Noilly Prat and thyme in a large, deep-sided frying pan, season to taste and bring to a rolling boil over medium-high heat. Add leek, carrot and truffle, return to the boil. Add scallops, return to the boil, remove thyme, add 150ml hollandaise and parsley, season to taste and stir to combine. Divide among shallow bowls and serve hot.
Note You’ll need about 160gm butter to yield 125gm clarified butter.

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

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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