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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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.

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.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Cornersmith Annandale opens

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

Flourless apple, almond, raisin and ginger cake

Philippe, Melbourne review

Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.

“Baked” beans


"Baked beans are such a breakfast staple," says Mike Eggert. "Ours was inspired by a dish we had in Oaxaca, a bean stew served with fresh cheese. We thought something similar would be perfect for eggs and toast. Fry two eggs the way you like them and put them on top of your toast and beans."

You'll need

400 gm each canned borlotti beans, cannellini beans and black beans, drained 2 tbsp vegetable oil 1 Spanish onion, cut into 1 cm dice 1 red capsicum, cut into 1cm dice 2 cloves garlic, crushed 1 tsp each ground cumin, ground coriander and mild chilli powder ¼ tsp ground cinnamon 75 gm (1/3 cup) brown sugar 125 ml (½ cup) apple cider vinegar 800 gm canned diced tomato 1 tbsp Worcestershire sauce To serve: thickly sliced sourdough toast and fried eggs (optional)

Method

  • 01
  • Rinse beans thoroughly under cold running water. Heat oil in a large saucepan over low-medium heat, add onion, capsicum and garlic, and stir occasionally until onion is soft and translucent (15-17 minutes). Add spices, cook until fragrant (2 minutes), then add sugar and 2 tsp salt, stir until dissolved (1 minute), then add apple cider vinegar and cook until slightly reduced (2-3 minutes). Add tomatoes and Worcestershire sauce, simmer until vegetables are very tender (20 minutes), then add beans, stir to combine, and simmer until sauce is thickened slightly (15 minutes), and season to taste. Serve hot on toast and topped with fried eggs.

At A Glance

  • Serves 4 - 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 4 - 6 people

Drink Suggestion

There isn't much on our brunch menu that a classic spicy Bloody Mary won’t improve.

Featured in

Aug 2014

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