The Paris issue

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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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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.

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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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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.

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.

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."

Tokyo eating guide

Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.

Fried sea urchin roe and clams with tomatillo salsa


"Most sea urchin roe is exported, which is a great shame," says Luke Burgess. "When it's fresh, it's like a taste of the sea. This pairing with clams makes a quick and simple snack. Tomatillos, a tomato relative, are a classic salsa ingredient in Mexico. They're sold canned in Mexican grocers, although you may be lucky enough to find them fresh at a farmers' market."

You'll need

12 large clams 12 pieces sea urchin roe (about 10gm each) 150 gm (1 cup) potato flour For deep-frying: vegetable oil To serve: fennel pollen (optional; see note)   Tomatillo salsa 1 cup pickled tomatillo, finely chopped 2 garlic cloves, coarsely chopped 100 ml olive oil 1 tbsp honey

Method

  • 01
  • Bring a saucepan of water with a steam basket to the boil, place clams in a steamer basket and steam until clams open (1-2 minutes). Remove meat from shells (discard shells) and set aside.
  • 02
  • For tomatillo salsa, pound tomatillo and garlic using a mortar and pestle to a coarse paste, add olive oil, honey and ½ tsp sea salt and mix to combine. Set aside until required.
  • 03
  • Heat oil in a deep-fryer or large deep saucepan to 180C. Dust clam meat and sea urchin roe in potato flour, shaking off excess, then deep-fry in batches until crisp (1-2 mwinutes). Drain on absorbent paper, season to taste and serve hot with tomatillo salsa, and scattered with fennel pollen.
Note Fennel pollen is available from Herbie's Spices and select delicatessens.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

White Rabbit White Ale.

Featured in

Jul 2013

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