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.

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.

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.

Flourless apple, almond, raisin and ginger cake

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Cornersmith Annandale opens

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

Alistair’s secret barbecue sauce


"Prised from the hands of Alistair, this sauce is easy to make and indeed is adaptable in terms of the fruit you can use," says Rodney Dunn. "When they're in season, try peaches or plums as well as (or instead of) apples."

You'll need

1 tsp celery seeds 1 tsp coriander seeds 250 ml (1 cup) mop sauce 200 ml tomato passata 2 Granny Smith apples, cored and finely chopped 50 gm brown sugar 20 gm sea salt 5 whole dried chipotle chillies 3 tsp smoked sweet paprika 2 tsp blackstrap molasses 1 tsp freshly ground black pepper

Method

  • 01
  • Dry-roast celery seeds and coriander seeds until fragrant (1-2 minutes), then set aside.
  • 02
  • Combine all ingredients in a heavy-based saucepan, bring to the simmer over high heat, then reduce heat to low-medium and simmer, stirring occasionally, until thickened (25-30 minutes. Transfer to sterile jars or bottles, seal and cool to room temperature, then refrigerate until required. Sauce will keep refrigerated for up to 3 months.

Note This recipe makes about 600ml.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jul 2013

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