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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

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

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."

Chicken stir-fried with holy basil and chilli

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.

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.

Pounded almond and mint pasta sauce


"This is an improvisation on basil pesto," says Waters. "I call it La Finca, because I made it on a farm in Puerto Rico where there was lots mint and no basil or parmesan."

You'll need

½ cup almond kernels 2 garlic cloves, crushed 1 small tomato, peeled, seeded, diced 3 cups mint leaves, finely chopped ¼ cup extra-virgin olive oil, plus extra for drizzling 400 gm dried pasta, cooked in well-salted boiling water until al dente

Method

  • 01
  • Blanch almonds for 20 seconds in boiling water. Drain, cool, then slip off the skins.
  • 02
  • Pound garlic with a pinch of salt to a paste using a mortar and pestle. Add almonds a handful at a time, pounding all the while. Add tomato and pound into the almonds. Transfer nut mixture to a bowl.
  • 03
  • Pound mint to a paste using the mortar and pestle with a generous pinch of salt. Add almond mixture and pound with mint. Gradually add oil, pounding continuously and adjust seasoning as needed.
  • 04
  • To serve, toss sauce with cooked pasta of your choice and a few tablespoons pasta cooking water. Finish with a drizzle of extra-virgin olive oil.

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

Crisp, fresh vermentino.

Featured in

Apr 2014

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