The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

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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.

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

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.

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.

Roast goose breast


"I thought it might be nice to celebrate Christmas this year with one of my favourite birds - the good old goose," says Strode. "I just love the extra flavour and richness you get with geese. Get your geese about a week before Christmas to get organised - you'll be able to serve up cracking fare that you can prep well in advance and then relax with everyone else on the day. You can easily substitute with two large ducks with exactly the same cooking times and methods." Start preparing the geese two days before Christmas.

You'll need

2 geese, or ducks (about 2.3kg each) For brushing: vegetable oil To garnish: watercress

Method

  • 01
  • Remove the legs from the goose to use for goose confit. Remove the neck, wishbone and backbone of each carcass and reserve for goose gravy. You will be left with the goose breasts on the frame (see note).
  • 02
  • Heat a large steamer over a saucepan of boiling water, wrap each goose breast in a clean tea towel and tie at each end with string, then steam, covered, for 8 minutes (if your steamer isn’t big enough do this in batches). Remove breasts from steamer, unwrap, place on a tray and refrigerate uncovered overnight for skin to dry.
  • 03
  • Preheat oven to 220C. Remove geese from fridge 45 minutes before roasting to bring to room temperature. Heat a large ovenproof non-stick or cast-iron frying pan over medium-high heat, brush goose skin with oil and sear skin-side down until browned (2-3 minutes). Place geese skin-side up, transfer pan to oven and roast until cooked to your liking (15 minutes for medium-rare). Remove and rest in a warm place (20 minutes).
  • 04
  • To serve, cut breasts from frames and return to oven to warm through (2 minutes). Discard frames or reserve for stock. Carve each breast diagonally into thin slices. Place on a warm platter, garnish with watercress and serve.

Note If you're not feeling brave, ask your butcher to prepare the geese for you.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Dawson and James Chardonnay from Tasmania is a medium to full-bodied white with plenty of delicate baking spice and a fresh finish. A beautiful grenache from the southern Rhône Valley such as Pignan Châteauneuf du Pape is an elegant red option, with depth and spice.

Featured in

Dec 2014

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