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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.

Cornersmith Annandale opens

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

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.

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.

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.

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.

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.

Coconut and Mango Daiquiris


"The key to any good frozen drink is consistency of liquid and balance," says Tim Philips. "This drink screams summer and is a guaranteed party favourite. You can blend up to six drinks at a time if you have a good large blender."

You'll need

300 ml white rum 180 ml lime juice 6 peeled mango cheeks (from 3 mangoes)   Coconut syrup 250 ml (1 cup) fresh coconut water (from about 1 young coconut) 200 gm caster sugar

Method

  • 01
  • For coconut syrup, stir coconut water and sugar in a saucepan over medium heat until sugar is dissolved (1-2 minutes). Set aside to cool, then refrigerate until required. Coconut syrup will keep refrigerated for a month.
  • 02
  • For each Daiquiri, blend 50ml rum with 30ml each lime juice and coconut syrup, 1 mango cheek, a pinch salt and a large handful of ice in a blender until smooth (see note). Serve immediately.

Note It's always best to add a little less ice than you think when blending - it's easy to add ice for the desired smooth consistency, but too much liquid will throw out the balance. 


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2014

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