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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.

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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.

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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.

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.

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."

Chicken stir-fried with holy basil and chilli

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.

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.

Chicken cacciatore


"We like to use two types of salami: one is hot and the other is milder and imparts a nice fennel flavour into the dish," says Angel Fernandez. "If you can't get the ripest tomatoes, use tinned San Marzano." Cipro orders cacciatore salami from Feather and Bone and fennel and chilli salami from Pino's Dolce Vita.

You'll need

70 ml olive oil 6 chicken thighs 150 gm cacciatore salami, thickly sliced 150 gm fennel and chilli salami, thickly sliced 150 gm prosciutto ends (see note), cut into rough 3cm pieces 6 salad onions, halved 12 garlic cloves, unpeeled 9 very ripe vine-ripened tomatoes, scored 250 ml (1 cup) chicken stock 8 thyme sprigs 200 gm Sicilian green olives 1 8cm piece parmesan rind, optional ½ cup (loosely packed) each basil and flat-leaf parsley To serve: extra-virgin olive oil

Method

  • 01
  • Preheat oven to 180C. Heat oil in a large non-stick frying pan over medium-high heat, add chicken in batches and fry, turning occasionally, until golden (2-4 minutes). Place chicken skin-side up in a roasting pan to fit snugly and set aside. Add salami, prosciutto, onions and garlic to pan, increase heat to medium-high and fry until golden (2-4 minutes), then scatter over chicken.
  • 02
  • Blanch tomatoes (20-40 seconds), peel, discard seeds, roughly dice and place in a bowl. Add stock, thyme, olives and parmesan rind, season to taste, then pour mixture over chicken. Cover with foil and bake until chicken is tender (40-50 minutes).
  • 03
  • Divide among serving bowls, scatter with herbs, drizzle with extra-virgin olive oil and serve.

Note Prosciutto ends are available from select delicatessens.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2011 Moncaro Geos Rosso Piceno, Ascoli Piceno, Italy

Featured in

Jun 2013

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