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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.

Best feta recipes

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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.

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."

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.

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.

Summer trifle with coconut cream and berry jelly

Start this recipe a day ahead to chill the coconut cream and set the jelly.

You'll need

To garnish: fresh fruit, such as lychees, raspberries or peaches and edible flowers (optional)   Berry jelly 500 gm hulled strawberries, plus extra to garnish 80 gm blueberries, plus extra to garnish 175 gm (½ cup) raw honey Juice of 1 lemon 1 tbsp powdered gelatine   Almond sponge 120 gm eggwhites (about 4) 100 gm (½ cup) honey 4 eggs 130 gm almond meal 60 gm (½ cup) arrowroot 2 tbsp coconut flour 1 tsp baking powder 60 ml (¼ cup) coconut oil, melted 2 tbsp maple syrup 20 gm (¼ cup) flaked almonds   Whipped coconut cream 800 ml canned coconut cream, chilled 2 tbsp honey, or to taste   Orange-coconut custard 6 egg yolks 120 gm (1/3 cup) raw honey 580 ml coconut milk Finely grated rind of 2 oranges Scraped seeds of 1 vanilla bean 2 tsp powdered gelatine   Vanilla syrup 40 gm raw honey ½ vanilla bean, split and seeds scraped


  • 01
  • For berry jelly, bring berries, honey, lemon juice and 500ml water to the boil in a saucepan. Reduce heat to low and stir occasionally until fruit breaks down (12-15 minutes). Strain and discard pulp. Meanwhile, sprinkle gelatine over 60ml of water in a small bowl. Stand until bloomed (2 minutes), then mix into berries to dissolve. Pour into a deep tray and refrigerate until set (6-8 hours).
  • 02
  • For almond sponge, preheat oven to 160C and grease a 20cm-diameter round cake tin and line with baking paper. Whisk eggwhite and honey in an electric mixer until soft peaks form, add eggs and whisk until light and fluffy. Combine almond meal, arrowroot, coconut flour and baking powder and sift into egg mixture a third at a time, gently folding to combine. Fold in coconut oil and maple syrup, and pour into cake tin, smooth surface, sprinkle with flaked almonds and bake until golden and a skewer withdraws clean (35-45 minutes). Transfer to a wire rack, cool in tin for 15 minutes then turn out.
  • 03
  • For whipped coconut cream, open cans of chilled coconut cream and spoon hardened top layer into an electric mixer with honey. Skim remaining cream from coconut water and add to the mixer (you should have about 545gm; reserve coconut water for another use). Whisk on high speed until soft peaks form. Refrigerate to set (2-4 hours).
  • 04
  • For orange-coconut custard, whisk yolks with honey until pale, then gradually whisk in 500ml coconut milk. Transfer to a saucepan with rind and vanilla seeds. Bring to the simmer over medium-high heat, stirring constantly, until thickened (5-7 minutes). Meanwhile, sprinkle gelatine over remaining coconut milk in a bowl to bloom, then stir into custard. Remove from heat and pour into a 20cm-diameter (2.5-litre) trifle bowl. Cover with plastic wrap and refrigerate until set (1-2 hours).
  • 05
  • For vanilla syrup, bring honey, vanilla bean and seeds, and 150ml water to the boil in a saucepan. Remove from heat and cool. Discard bean and set aside.
  • 06
  • Layer fruit over custard, place sponge on top, pour on vanilla syrup and spoon in berry jelly. Top with whipped coconut cream, fruit and flowers.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2014

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