The Paris issue

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Recipes with zucchini

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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.

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.

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Philippe, Melbourne review

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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.

Fruity ice-pops


You'll need

2 young coconuts 400 gm (2 cups) mixed sliced fresh fruit, such as strawberries, grapes, mangoes, lychees, kiwis, raspberries and pineapple

Method

  • 01
  • Cut a hole in the top of each coconut, pour the coconut water into a jug and set aside. Reserve the flesh for another use.
  • 02
  • Fill eight 150ml icy-pole moulds with pieces of fruit, ensuring they fit snugly. Pour coconut water into each mould to just cover the fruit, then insert ice-pops sticks and freeze until solid (6 hours or overnight). Ice-pops will keep frozen for up to 2 weeks. Dip popsicles briefly into hot water to unmould.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Nov 2014

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