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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.

Nutter butters


Peanut sitting on a stainless steel bench… along comes a rolling pin and… uh oh, nutter butter: peanut butter cookies filled with peanut butter frosting, a spoonful of peanut butter and salty caramel sauce. Toot toot!

You'll need

125 gm butter 100 gm caster sugar 100 gm soft brown sugar 1 egg, lightly beaten 225 gm pastry flour, sifted 1 tsp baking powder 70 gm peanuts 50 gm peanut butter, plus an extra 1 tsp for each biscuit ½ quantity of creamy vanilla frosting (see creamy vanilla frosting recipe) 100 ml salty caramel (see salty caramel recipe)

Method

  • 01
  • Cream the butter and both sugars using electric beaters for about 5 minutes. Add the egg gradually until well mixed and pale and creamy. Add the sifted flour, baking powder and peanuts, being careful not to over-mix. Roll the dough into 2 logs, about 5cm in diameter. Cover with plastic wrap and freeze for about 1 hour until firm; the dough can be made ahead and frozen for several weeks. Thaw until firm before cutting and baking.
  • 02
  • Preheat the oven to 150C. Line 2 baking trays with baking paper. Cut the logs into 24 slices about 5mm thick, and space them apart on the baking trays, allowing room for a growth spurt in the oven. Bake for 10-15 minutes, or until an even golden brown. Remove from the oven and cool on the trays.
  • 03
  • Add the 50gm of peanut butter to the frosting and mix thoroughly. Pipe a ring of peanut butter frosting around the edge of half the biscuits. Place 1 tsp peanut butter in the centre of each, top with a spoonful of salty caramel and add a second biscuit as a lid. The biscuits will keep in an airtight container in a cool dark place for up to a week.

Note 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.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Sep 2014

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