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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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

Cornersmith Annandale opens

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

Six ways with choux pastry

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

Guy Grossi: Chopped Venetian salad


You'll need

50 gm dried kidney beans, soaked overnight in cold water 1 cos lettuce, coarsely chopped 1 celery stalk, diced 2 vine-ripened tomatoes, diced ½ Spanish onion, thinly sliced 120 ml olive oil 2 tbsp balsamic vinegar, or to taste

Method

  • 01
  • Drain kidney beans, place in a saucepan and cover with cold water. Bring to a simmer over medium-high heat, cook until tender (20-40 minutes), drain and cool.
  • 02
  • Combine beans and remaining ingredients in a bowl, season to taste and serve.
This recipe is from the March 2011 issue of Australian Gourmet Traveller.

“Cutting a salad this way makes it easy to eat – something Italians love! My only suggestion is not to overdress it. I always like a little more oil than vinegar; too much vinegar is overpowering.” You'll need to begin this recipe a day ahead.

At A Glance

  • Serves 4 people
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Twenty
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At A Glance

  • Serves 4 people

Drink Suggestion

A young pinot grigio

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