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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.

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."

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.

Chicken stir-fried with holy basil and chilli

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.

Salted caramel semifreddo


"This is super-simple but incredibly tasty," says Lindsay. "I could eat the black sesame mixture by the handful." Start this recipe a day ahead to give the semifreddo time to freeze.

You'll need

300 gm caster sugar 100 gm butter, diced 300 ml pouring cream 12 egg yolks 700 ml thickened cream, whisked to soft peaks   Black sesame sugar 50 gm (2 tbsp) roasted black sesame seeds 2 tbsp caster sugar

Method

  • 01
  • Stir 200gm sugar and 100ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until dark caramel (5-6 minutes). Add butter (be careful, hot caramel will spit) and swirl to combine. Add pouring cream, stir, then sea salt to taste (you’ll need more than you think), and refrigerate to cool completely.
  • 02
  • Whisk yolks and remaining sugar in a bowl over a saucepan of simmering water until thick and pale (6-7 minutes). Transfer to an electric mixer and whisk until cooled to room temperature. Fold in salted caramel, then thickened cream, transfer to a container and freeze overnight.
  • 03
  • For black sesame sugar, process ingredients and 1 tbsp sea salt in a food processor to a sand-like texture. Store in an airtight container in the pantry for up to 2 weeks.
  • 04
  • Serve scoops of semifreddo in chilled bowls, scattered with black sesame sugar.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

2010 Kameman Shuzo “Genmaishu”, Kumamoto, Japan.

Featured in

Apr 2014

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