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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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.

Cornersmith Annandale opens

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

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.

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.

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.

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.

Dandelion: Sour fish soup with elephant ear stem, tamarind and pineapple


You'll need

1 tbsp canola oil 1 small brown onion, thinly sliced 3 lemongrass stalks, white part only, thinly sliced 2 star anise 200 gm pineapple, cut into 1cm chunks 100 gm tamarind pulp mixed with 250ml water, strained (reserve 60ml liquid) 2 tbsp fish sauce 1 tbsp coarsely grated light palm sugar, or to taste For brushing: vegetable oil 4 baby snapper fillets (about 150gm each) 12 okra (about 200gm), sliced lengthways 4 baby corn, halved 12 small cherry tomatoes 2 elephant ear stems, outer fibre peeled (see note) 250 gm bean sprouts 1 bunch rice paddy herb (see note)   Fried garlic For deep-frying: canola oil 2 garlic cloves, thinly sliced

Method

  • 01
  • For fried garlic, heat oil in a small saucepan to 160C, add garlic and stir continuously until golden (1-2 minutes), then remove garlic with a slotted spoon and drain on absorbent paper (hot oil can be reserved for another use).
  • 02
  • Heat canola oil in a saucepan over low heat, add onion and stir continuously until tender (2-3 minutes), add lemongrass and star anise and stir occasionally until fragrant (2-3 minutes). Add pineapple, tamarind liquid, fish sauce, sugar, 3 tsp sea salt and 1.25 litres water and bring to the simmer, then simmer to combine flavours (1 minute).
  • 03
  • Heat a large non-stick frying pan over high heat, brush lightly with vegetable oil, then add snapper skin-side down and cook until golden (2-4 minutes). Turn and cook until just cooked (1 minute).
  • 04
  • Strain tamarind broth into a clean saucepan, add okra and baby corn and simmer over high heat until tender (2 minutes), add tomatoes and elephant ear stems and simmer until tender (1 minute).
  • 05
  • Divide bean sprouts among four large warmed bowls, top with vegetables from the broth, then snapper fillets. Pour broth over, top with rice paddy herb and fried garlic and serve hot.
Note Rice paddy herb, known in Vietnamese as ngo om, is available from Vietnamese grocers, as is elephant ear stem. If rice paddy herb is unavailable, you can substitute Vietnamese mint.

This recipe is from the September 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2010 Frankland Estate Smith Cullum Riesling.

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