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.

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.

Grilled calamari with zhoug


"Zhoug is a fiery relish from Yemen, which I learnt from Greg Malouf," says Hafner. "My version isn't quite as hot. I really enjoy this fragrant relish that goes with grilled poultry and seafood or can be blended with tomatoes as a dip with bread and labne."

You'll need

750 gm calamari, cleaned, cut into 5cm pieces and scored For drizzling: extra virgin olive oil Juice of 2 lemons, or to taste   Zhoug 2 cups (loosely packed) coriander (about 1 bunch) 2 garlic cloves, crushed 1 green chilli, finely chopped Seeds from 4 cardamon pods 1 tsp each caraway seeds and black peppercorns 50 ml olive oil

Method

  • 01
  • For zhoug, process ingredients in a blender, adding a small amount of water if necessary, until smooth and pouring consistency. Season to taste.
  • 02
  • Heat a char-grill or barbecue to high. Toss calamari in a little oil, then grill in batches until just cooked and charred (1-2 minutes). Toss in zhoug, add lemon juice and a dash of extra-virgin olive oil and serve hot or warm.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A Portuguese vinho verde or Italian pinot grigio.

Featured in

Mar 2014

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