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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.

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.

Fig, almond, anise and custard crostata


"This combination of fresh fig, almond and honey is sublime," says Hafner. "I use an Italian chestnut honey, which lends an almost savoury note to the custard, but you could also use a good leatherwood for a distinctive flavour."

You'll need

300 ml pouring cream 1 tsp fennel seeds 1 fresh bay leaf 1 cinnamon quill 1 tbsp chestnut honey 3 eggs 1 egg yolk 50 gm caster sugar 1 tsp vanilla bean paste 6 ripe figs, trimmed and halved   Almond pastry 100 gm unsalted butter, softened and diced 100 gm caster sugar 1 egg 1 egg yolk 200 gm plain flour 70 gm almond meal (it’s best to grind your own)

Method

  • 01
  • For almond pastry, beat butter and sugar in an electric mixer until pale and fluffy. Add egg and yolk and mix until combined. Combine flour, almond meal and a pinch of salt, add to bowl and mix until just incorporated and a dough forms. Transfer dough to the bench and lightly knead until smooth. Do not overwork the pastry. Press down to form a flat disc and wrap in plastic wrap. Refrigerate for 30 minutes to rest.
  • 02
  • Meanwhile, bring cream, fennel seeds, bay leaf and cinnamon to a simmer in a saucepan over medium heat. Set aside to infuse (30 minutes).
  • 03
  • Roll pastry out on a lightly floured surface to 5mm thick and line a 25cm tart tin that has been buttered and dusted with flour, pressing pastry into corners and sides. Prick the base a few times with a fork and chill in the freezer (30 minutes).
  • 04
  • Preheat oven to 180C. Blind-bake tart until golden (20-25 minutes), then remove paper and weights and bake until base is set (5-10 minutes). Reduce oven to 165C.
  • 05
  • Reheat infused cream until warm, add honey and stir to combine. Whisk eggs and sugar in a bowl, then strain cream over and add vanilla. Whisk to combine, then pour into the tart shell. Arrange figs in shell and bake until set (35-45 minutes). Serve warm or at room temperature.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

Vin santo.

Featured in

May 2014

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