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.

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.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

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.

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.

Philippe, Melbourne review

Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.

Jumantiki


"It's easy to make tiki drinks at home," says Simon Toohey of Sydney's Lobo Plantation. "Especially if you follow this simple rule: one part sweet (syrups, sugars, liqueurs) to two parts sour (citrus) to three parts strong (spirit) to four parts weak (juices). Stick with that and you can make a cocktail for one or a hundred. The flavours are up to you." We've opted for a more traditional look here, but Toohey likes to serve the Jumantiki in a two-litre Nescafé tin filled with crushed ice. He also suggests infusing the honey with a pinch of saffron to add another dimension of flavour.

You'll need

20 ml Gosling’s rum 20 ml Havana Club 7 rum 20 ml Kraken spiced rum 20 ml honey 20 ml lime juice 50 ml each guava juice and nectarine juice (or fresh pineapple juice, or a mixture of fresh pineapple and fresh orange juice) 10 ml green Chartreuse

Method

  • 01
  • Half-fill a shaker with ice. Add all ingredients except Chartreuse, shake hard and fast, then strain into a large tumbler filled with crushed ice. Float Chartreuse on top by carefully pouring it in over the back of a spoon and serve.

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Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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