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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.

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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.

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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.

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.

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."

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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.

Frisée salad with roasted figs and pancetta croûtons


"This is a perfect salad for autumn with the sweet taste of figs, salty pancetta, and the bitter crunch of frisée," says Waters. "I like to mix red wine vinegar and balsamic together; I find balsamic vinegar a bit too sweet on its own."

You'll need

3 small heads frisée 6 ripe figs 3 tsp each balsamic and red wine vinegars 1 tsp olive oil 1 small shallot, diced 4 tbsp extra-virgin olive oil   Pancetta croûtons 3 slices country-style levain bread, 2cm-thick, crusts removed For brushing: olive oil 8 slices pancetta (about 120gm)

Method

  • 01
  • Tear off and discard the tough, dark outer leaves from frisée. Remove and discard the root ends of each head, separate the individual leaves, wash and dry well.
  • 02
  • Preheat oven to 190C. Halve figs lengthways and arrange in a roasting pan cut-side up. Sprinkle with 1 tsp of each vinegar and oil, season to taste, then bake until soft (7-10 minutes).
  • 03
  • Mix shallots and remaining vinegars in a small bowl and season to taste. Let the mixture sit for 10 minutes to marry the flavours, then add extra-virgin olive oil and combine. Check taste, adding extra vinegar, oil and salt as needed. Add any roasting juices from figs into the vinaigrette.
  • 04
  • Cut bread lengthways into eight 2cm-wide sticks and brush with oil. Wrap each bread stick with a slice of pancetta, place on an oven tray lined with baking paper and bake until pancetta begins to crisp (10 minutes). Keep warm.
  • 05
  • To serve, toss frisée with some vinaigrette in a serving bowl, then arrange figs and pancetta croûtons on the greens.

Note This recipe is from The Art of Simple Food II ($40, hbk) by Alice Waters, published by Clarkson Potter and reproduced with GT style changes.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

An off-dry rosé.

Featured in

Apr 2014

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