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.

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.

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.

Cornersmith Annandale opens

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

Philippe, Melbourne review

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

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.

Creamy vanilla frosting


This simple vanilla frosting can take on a range of other divine or whimsical flavourings, giving you ample scope to take your cakes and biscuits in all sorts of fantastical directions.

You'll need

300 gm butter 250 gm icing sugar, sieved 100 ml milk 1 vanilla bean, split, seeds scraped

Method

  • 01
  • Set up your stand mixer with the beating attachment and beat the butter and sugar into oblivion – usually for no less than 10 minutes.
  • 02
  • Warm the milk and add the vanilla bean and seeds. Leave to infuse for 5 minutes, then discard the bean. Slowly beat the warm milk into the frosting, being careful not to wear it. The frosting is now ready to use, although you will probably want to add some extra flavours. For best results use straight away. It can be covered and refrigerated for a few days; pull it out of the fridge a few hours before you plan to use it, and beat the frosting again to soften it.

Note Makes enough to frost a 20cm round cake. This recipe is from Sweet Envy ($45, hbk) by Alistair Wise and Teena Kearney-Wise, published by Murdoch Books, and has been reproduced with minor GT style changes.


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