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Seven ways to do dumplings

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First look: Cirrus, Sydney

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Melbourne's best late-night bars

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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.

Kipfler potatoes roasted in goose fat


"Kipflers are the potatoes we use all year round at Bistrode," says Strode. "Larger ones give the best result here."

You'll need

18 kipfler potatoes (1.6kg), scrubbed Goose or duck fat reserved from confit goose legs (around 150gm-200gm), melted

Method

  • 01
  • Preheat oven to 180C. Boil kipflers in salted water until just cooked (13-15 minutes). Drain and transfer to a roasting pan with fat, season to taste and roast, turning occasionally, until golden (45 minutes to 1 hour). Reserve fat for another use and serve potatoes scattered with sea salt flakes with roast goose.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2014

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