The Paris issue

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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.

Korean miso soup with oyster cream (doenjang guk)


"This chicken and anchovy broth is our base stock at Moon Park," says Ben Sears. "It has nice depth and savouriness and is complementary to Korean flavours. The cream and chive raft is a straight lift from Chui Lee Luk's smoked salmon consommé at Claude's."

You'll need

100 gm pearl barley 90 gm (¼ cup) doenjang (soy bean paste) To serve: lemon juice, sesame oil and finely chopped chives   Korean broth 1 kg chicken wings 1 small piece of konbu Thinly peeled rind of 1 lemon 1 fresh bay leaf and 1 large thyme sprig 5 garlic cloves, bruised 30 gm ginger, thinly sliced 20 gm dried pollock 10 gm dried Korean anchovies 100 ml Korean soy sauce   Oyster cream 4 Sydney rock oysters, freshly shucked 100 ml thickened cream 1 tsp Japanese white soy sauce, or Korean soy sauce, or to taste

Method

  • 01
  • For Korean broth, bring ingredients and 3 litres water to the boil in a stockpot, skim, reduce heat to low and simmer until well flavoured (2 hours). Strain through a fine sieve and set aside.
  • 02
  • Meanwhile, cook barley in a saucepan of boiling water until tender (20-25 minutes). Drain and set aside.
  • 03
  • For oyster cream, process oysters and cream in a blender until just smooth, then pass through a fine sieve into a bowl. Whip to soft peaks and season with white soy sauce.
  • 04
  • Bring 800ml stock to the boil (the remainder can be frozen up to 3 months). Add barley and doenjang, and season with lemon juice and salt to taste. Divide among bowls, spoon oyster cream over to cover and top with a few drops of sesame oil and chopped chives.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

2012 Hervé Villemade Domaine du Moulin Cheverny.

Featured in

Jul 2014

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