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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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.

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 for the long weekend

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.

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.

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

Footy food recipes

What's a footy match without a meat pie or sausage roll to keep your energy up while you cheer on the home team? Here's our starting line-up of footy-friendly snacks.

Canchánchara


This Cuban classic, a favourite at Melbourne's Der Raum, has been given a new lease of life at the site's "rum brothel" reincarnation, Bar Económico. If cachaça and aguardiente prove elusive, Matthew Bax suggests substituting them with a rum such as 10 Cane.

You'll need

½ lime 60 ml cachaça or aguardiente 30 ml honey and lemongrass water (see note) To garnish: peeled lemongrass

Method

  • 01
  • Muddle lime in a highball glass, then add crushed ice to fill to three-quarters. Add cachaça and honey and lemongrass water, stir to combine, then add more crushed ice to fill. Garnish with lemongrass stalks and serve.

Note To make honey and lemongrass water, stir ½ cup honey, ½ cup water and the finely chopped tender inner part of a lemongrass stalk in a saucepan over medium-high heat until the honey dissolves. For best results, refrigerate it for a day or two to infuse before straining.


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