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.

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.

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.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

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.

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."

Burrata with green relish


"Burrata is a creamy fresh cow's milk cheese of stretched curd and cream inside a mozzarella skin," says Brigitte Hafner. "It goes really well with this fresh and fragrant relish. Serve it with toasted crusty bread drizzled with lots of extra-virgin olive oil."

You'll need

2 burrata (about 200gm each) To serve: crusty bread   Fragrant green relish 1 tbsp coriander seeds 2 tsp cumin seeds ¾ cup (loosely packed) coriander, coarsely chopped ½ cup (loosely packed) flat-leaf parsley, coarsely chopped ½ long green chilli, finely chopped 2 tbsp coarsely chopped roasted skinned hazelnuts 1 garlic clove, crushed 125 ml (½ cup) extra-virgin olive oil, plus extra to serve Juice of 1 lemon

Method

  • 01
  • For green relish, dry-roast coriander and cumin seeds (4-6 minutes), grind in a coffee grinder or with a mortar and pestle, then combine in a food processor with herbs, chilli, garlic, nuts and oil and blend to a paste. Add a few grinds of black pepper and sea salt to taste. Just before serving add lemon juice to taste and a dash more olive oil. Serve over the burrata with crusty bread.

At A Glance

  • Serves 6 people
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Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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At A Glance

  • Serves 6 people

Drink Suggestion

2013 The Wanderer Chenin Blanc, Yarra Valley.

Featured in

May 2014

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