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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.

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.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

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."

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.

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.

Moussaka omelette


"This idea came from when I was in Gazi late at night and there was a guy who just made omelettes," says Calombaris. "He'd make them with all sorts of things like meatballs or loukaniko or vegetables. So I thought I'd do mine with moussaka. At our Gazi, we serve it with crisp fried onion rings."

You'll need

70 ml olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 fresh bay leaf 1 cinnamon quill 150 gm lean minced lamb 100 ml dry white wine 100 gm canned crushed tomatoes 2 kipfler potatoes (about 60gm each) 6 eggs, lightly beaten To serve: Kewpie (Japanese) mayonnaise, coarsely grated kefalograviera and chopped flat-leaf parsley   Pickled eggplant 1½ tbsp olive oil 2 small Japanese eggplants, cut into 2cm-thick rounds 50 ml white wine vinegar, such as chardonnay 25 gm brown sugar 2 cloves 1 star anise

Method

  • 01
  • For pickled eggplant, heat olive oil in a saucepan over medium-high heat, add eggplant and turn occasionally until browned (4-5 minutes). Add remaining ingredients, season to taste and simmer, stirring occasionally, until eggplant is tender (5-6 minutes). Set aside.
  • 02
  • Heat 30ml olive oil in a frying pan over medium-high heat, add onion, garlic, bay leaf and cinnamon and stir occasionally until onion is tender (5-6 minutes). Add lamb and stir, breaking up with a wooden spoon, until evenly browned (6-7 minutes). Deglaze pan with wine and simmer until almost reduced (1 minute). Add tomato, season to taste and simmer until thick (1 minute).
  • 03
  • Meanwhile, cook potato in a small saucepan of boiling salted water until tender (15-20 minutes), drain and set aside to cool, then dice and set aside.
  • 04
  • Heat grill to high. Heat 2 tsp of remaining olive oil in a 12cm-diameter ovenproof frying pan over medium-high heat, add quarter of the diced potato and stir occasionally until golden (2-3 minutes). Add quarter of the lamb mixture and stir to combine. Reduce heat to low, add a quarter of the eggs, season to taste and cook for 1 minute. Place pan under grill (not too close to the heat) and cook until just set (1½-2 minutes). Transfer omelette to a plate and keep warm. Repeat with remaining ingredients to make 3 more omelettes. Serve hot topped with pickled eggplant and Kewpie mayonnaise (onion rings optional), then scattered with kefalograviera and parsley.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2009 Karydas Xinomavro, Naoussa.

Featured in

Aug 2013

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