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.

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.

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.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

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.

Rhubarb and rose fizz


"Our neighbour Gwen gave me this recipe for rhubarb fizz, but the rose is my touch: the rose petals should be from the most fragrant rose you can find and, of course, free of chemical sprays," writes Dunn. "The petals and rhubarb are muddled together and left to infuse overnight for maximum flavour. This refreshing drink is always a big hit, and it works well as a non-alcoholic "Champagne". Depending on the rhubarb used, the fizz may have an attractive pale-pink hue." This recipe makes about 5 litres.

You'll need

800 gm rhubarb, chopped 800 gm white sugar 125 ml (½ cup) apple cider vinegar 1 lemon, sliced 2 handfuls unsprayed rose petals

Method

  • 01
  • Combine all ingredients with 5 litres water in a large non-reactive pan or stockpot, cover with a clean tea towel or cloth and leave at room temperature for 24 hours.
  • 02
  • Strain through a sieve, then bottle. Using clean plastic bottles will ensure there are no unexpected explosions, but I prefer crown-sealed glass bottles for presentation.
  • 03
  • Store in a warm room for 5 days, checking each day for signs of fermentation – the length of time this takes will depend on the temperature. Once you see bubbles in the bottles, transfer them to the fridge to stop the fermentation. Use within 2 months. Keep in mind that the excess sugar will continue to ferment slowly, even at low temperatures, and will eventually turn into alcohol.
Note This recipe is from The Agrarian Kitchen ($59.99, hbk) by Rodney Dunn, published by Lantern, and reproduced with minor GT style changes.

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