The Paris issue

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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

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Cornersmith Annandale opens

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

Gulab jamun


"I wanted a traditional dessert on the menu, and this ticks the box. Gemma, our pastry chef, perfected it and added a saffron syrup," says D'Sylva.

You'll need

200 gm (2 cups) full-cream milk powder 55 gm (1/3 cup) fine semolina 50 gm (1/3 cup) plain flour 1/3 tsp baking powder 240 gm smooth ricotta (see note) 80 ml (1/3 cup) clarified butter, melted 2 tbsp warmed milk To serve: silver leaf (optional, see note)   Saffron syrup 300 gm caster sugar 1 tbsp saffron threads 2 star anise 1 cinnamon quill

Method

  • 01
  • For saffron syrup, stir ingredients and 500ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil, reduce heat to medium and simmer until a light syrup forms (15-20 minutes), then set aside and keep warm.
  • 02
  • Combine milk powder, semolina, flour and baking powder in a bowl and make a well in the centre. Add ricotta and 80ml clarified butter, rub in with your hands, then add milk and mix to form a dough, adding a little extra milk if necessary. Turn out onto a lightly floured work surface and knead lightly to form a smooth dough (1-2 minutes), cover with a tea towel and rest for 15 minutes.
  • 03
  • Roll 20gm pieces of dough into balls, keeping remaining dough covered, and place on a lightly floured tray. Cover with a tea towel until required.
  • 04
  • Heat remaining clarified butter in a saucepan to 120C. Fry balls in batches until golden all over (12-15 minutes). Drain with a slotted spoon and transfer to saucepan of saffron syrup. Serve gulab jamun warm or at room temperature with syrup drizzled over and topped with silver leaf.

Note Smooth ricotta is available in tubs from supermarkets. It has a wetter consistency than ricotta from the deli counter and is perfect for this recipe. Silver leaf is available from select delicatessens and art supply stores.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Kracher Beerenauslese Welschriesling & Chardonnay Blend 2009, Burgenland.

Featured in

Sep 2013

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