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.

Flourless apple, almond, raisin and ginger cake

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.

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.

Goat’s curd tartlets with strawberries


"This tart is delicious," says Boetz. "Fold fresh goat's curd through vanilla anglaise, dollop it in a crisp tart shell and top with in-season strawberries." We've made bite-sized 5cm-diameter tarts, but larger 10cm-diameter tarts work well with this recipe too.

You'll need

110 gm (½ cup) caster sugar 40 ml liqueur, such as Cointreau or framboise 375 gm strawberries, hulled, cut into wedges   Sweet pastry 230 gm unsalted butter, softened 150 gm pure icing sugar Scraped seeds of 1 vanilla bean 2 eggs 250 gm (1 cups) plain flour   Goat’s curd crème pâtissière 200 ml free-range goat’s milk (see note) 100 ml pouring cream 1 vanilla bean, split and seeds scraped 4 egg yolks 140 gm caster sugar 30 gm plain flour 200 gm goat’s curd Finely grated rind of 1 lemon

Method

  • 01
  • For sweet pastry, process butter, icing sugar and vanilla in a food processor or Kitchenaid until pale, add eggs one at a time, processing after each addition, then process to combine. Add flour and pulse to just combine, turn onto a lightly floured surface, form into a disc, wrap in plastic wrap and refrigerate to rest (1 hour).
  • 02
  • For goat’s curd crème pâtissière, warm milk, cream and vanilla in a saucepan over medium-high heat (do not bring to the boil). Whisk yolks and sugar in a bowl until pale, then whisk in flour. While stirring, slowly pour in warmed milk. Strain through a sieve back into pan and whisk continuously over low-medium heat until thickened (4-5 minutes; do not boil). Transfer to a bowl, cover closely with a round of baking paper and refrigerate until firm (1-2 hours). Just before serving, whisk in goat’s curd and lemon rind until smooth.
  • 03
  • Preheat oven to 180C. Roll out pastry to 5mm-thick between 2 pieces of baking paper and line sixteen 5cm-diameter loose-bottomed tart tins lightly brushed with butter. Trim edges and refrigerate for 10 minutes to rest, then blind-bake until edges are light golden (12-14 minutes). Remove paper and weights and bake until bases are light golden. Set aside to cool, then remove tart cases from tins and set aside.
  • 04
  • Meanwhile, place sugar and 60ml water in a small saucepan over medium-high heat and stir until sugar dissolves, then bring to the boil and cook until a light syrup forms (1-2 minutes). Add liqueur and set aside to cool.
  • 05
  • To serve, spoon or pipe goat’s curd crème pâtissière into tart cases, top with strawberries, drizzle with a little syrup and serve.

Note Goat's milk is available from select health-food shops.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Sweet late-harvest riesling.

Featured in

Nov 2013

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