The Paris issue

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Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

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.

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Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

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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.

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.

Chicken stir-fried with holy basil and chilli

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Roast scallops, avocado purée and seaweed


"This is the essence of freshness and simplicity," says Fassnidge. "Look for great Australian fresh scallops."

You'll need

2½ tbsp olive oil 16 seasonal sustainable live scallops, such as Hervey Bay scallops, freshly shucked, cleaned, left on the half shell (see note) 20 gm piece horseradish, finely grated Finely grated rind of 1 lemon   Pickled seaweed 200 ml white wine vinegar 100 gm caster sugar ½ cinnamon quill 1 star anise 2 black peppercorns 50 gm dried wakame (see note)   Avocado purée 3 avocados 50 ml buttermilk Juice of 1 lemon Pinch each of smoked paprika and cayenne pepper 1 tsp finely grated lemon rind

Method

  • 01
  • For pickled seaweed, bring all ingredients (except wakame) and 300ml water to the boil, then remove from heat. Place wakame in a heatproof non-reactive bowl. Pour over hot vinegar mixture. Cool, then refrigerate until required. Remove wakame from liquid, thinly slice and season to taste with salt before serving.
  • 02
  • For avocado purée, process avocado, buttermilk, lemon juice, paprika, cayenne, rind and a large pinch of salt in a blender until smooth. Check seasoning and refrigerate until required.
  • 03
  • Preheat grill on medium heat. Splash olive oil over each scallop, then grill until half-cooked (2-3 minutes). Serve warm, topped with shredded pickled seaweed, avocado purée, grated horseradish and lemon rind.
Note Freshly shucked scallops can be ordered from a good fishmonger. Dried wakame is available from Asian grocers. 

At A Glance

  • Serves 4 - 8 people
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At A Glance

  • Serves 4 - 8 people

Drink Suggestion

2007 Tyrrell’s “Belford” Semillon.

Featured in

Nov 2013

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