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.

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.

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.

Chilled pea and coriander soup


"I read somewhere that peas picked and eaten fresh are reason enough to grow a garden, and I'd second that - they're among mine and my son Tristan's favourite vegetables," writes Dunn. "This chilled soup has that intense green flavour of peas, sweetness from their natural sugars and toasted spices to round out the experience. A beautiful start to a picnic or just a meal at home."

You'll need

50 ml olive oil 3 spring onions, thinly sliced 2 tsp black mustard seeds 1 tsp coriander seeds 1 tsp ground fennel 500 ml (2 cups) chicken or vegetable stock 200 gm shelled peas (from 500gm peas in pods) To serve: crème fraîche To serve: large handful of coriander leaves   Crisp shallots For deep-frying: vegetable oil 2 golden shallots, thinly sliced

Method

  • 01
  • Heat olive oil in a large saucepan over medium heat, add spring onion and sauté until fragrant (about 1 minute). Add spices and continue to cook for 2-3 minutes or until spices are fragrant and mustard seeds begin to pop. Add stock and peas to saucepan and bring to the boil, then immediately remove from the heat and pour into a blender. Allow to cool for a few minutes before puréeing until smooth. Season soup with sea salt and freshly ground black pepper and refrigerate until required.
  • 02
  • For crisp shallots, pour a 3cm depth of vegetable oil into a small saucepan and heat to 180C. Add shallots and fry until light golden and crisp. Using a slotted spoon, transfer shallots to a plate lined with paper towels to drain.
  • 03
  • Serve soup topped with a spoonful of crème fraîche, some crisp shallots and coriander leaves.
Note This recipe is from The Agrarian Kitchen ($59.99, hbk) by Rodney Dunn, published by Lantern, and reproduced with minor GT style changes.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Good dry fino Sherry.

Featured in

Nov 2013

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