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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.

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.

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."

Chicken stir-fried with holy basil and chilli

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.

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.

Zucchini pancake (hobak jeon)


"Zucchini pancake isn't common in Korea," says Eun Hee An. "Normally this would be made with batons of spring onion, but my grandmother, Young Son Be, replaces the spring onion with zucchini and I prefer it that way. She's a great cook, and growing up with her taught me a lot about traditional Korean cooking. We use her kimchi recipes at Moon Park."

You'll need

1 kg black mussels, scrubbed 3 large zucchini (about 770gm) 225 gm (1½ cups) plain flour 1 garlic clove, crushed 1 bunch Chinese chives, finely chopped 1 tsp gochugaru (dried chilli flakes) For shallow frying: grapeseed oil

Method

  • 01
  • Heat a large saucepan until hot, add mussels with 100ml hot water, cover with a lid and cook, removing mussels with tongs as they open (2-3 minutes). Strain pan juice through a fine sieve, reserving 350ml and ensuring there’s no shell or grit. Remove mussels from shells, de-beard and coarsely chop the mussel meat, then refrigerate the juice and chopped meat separately.
  • 02
  • Coarsely grate zucchini into a bowl, add 1 tsp salt, toss to coat and stand for 10 minutes, then rinse off the salt and squeeze out as much water as you can. Combine zucchini with the mussel meat, mussel juice, flour, garlic, chives and gochugaru and refrigerate until required (this can be refrigerated a day ahead).
  • 03
  • Heat enough grapeseed oil in a non-stick frying pan over medium heat to just cover the base (about 5mm deep). Add a third of the batter, spread out to a thickness of roughly 1cm and fry until base is crisp (5-7 minutes), then carefully flip it and cook until the pancake is crisp and cooked through (4-6 minutes). Repeat with remaining batter. Transfer pancakes to plates, cut into bite-size pieces and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

The Slint Vineyard 2013 Ochota Barrels Chardonnay or Korean moonbaesool soju.

Featured in

Jul 2014

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