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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.

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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.

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.

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

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.

Ro-vos


Take the good old Iced VoVo, the iconic Australian biscuit of our grandparents' generation. Make it round instead of rectangular, pile on lots of fresh soft marshmallow, coconut and homemade raspberry jam, and I defy you to find a better biscuit for a cup of tea.

You'll need

200 gm pastry flour, sifted 60 gm icing sugar, sifted 120 gm butter 1 egg 100 gm desiccated (shredded) coconut 12 tsp raspberry jam   Marshmallow 270 gm caster sugar 180 gm liquid glucose 15 gm powdered gelatine

Method

  • 01
  • Rub together the sifted flour, icing sugar, butter and pinch of sea salt to a fine crumb. Add the egg and mix as little as possible to bring the pastry together. Wrap into 3-4 manageable portions and chill in the refrigerator for at least a couple of hours; the dough will keep for several days.
  • 02
  • Preheat the oven to 180C. Line a baking tray with baking paper. Roll out the dough to about 3mm thick, then cut into twelve 7cm-diameter discs. Bake for 15 minutes, or until cooked through and golden brown. Remove from the oven and cool on the tray.
  • 03
  • For marshmallow, put the sugar and glucose in a heavy-based saucepan with 70ml of water. Bring to the boil and cook to the soft-ball stage (118C on a sugar thermometer). Leave to cool to 100C. Put the gelatine in a heatproof bowl with 90ml of cold water. After about 5 minutes, once the gelatine has soaked up all the water, place the bowl over a saucepan of hot water to melt the mixture briefly, then add it to the hot sugar syrup. Use hand-held electric beaters or an electric mixer with a whisk attachment to beat the marshmallow until light, fluffy and cool.
  • 04
  • To serve, pipe a ring of marshmallow around the edge of each biscuit. Dip each into the coconut and put a teaspoonful of raspberry jam in the centre. These biscuits are best eaten the next day – the marshmallow gets a nice chewy stickiness to it.

Note To make moon pie biscuits, prepare as above, but pipe marshmallow around only six biscuits, then top each of these with a teaspoonful of blackberry or boysenberry jam, instead of raspberry jam. Put the other biscuits on top and allow to firm for 30 minutes, then dip the biscuits in a melted chocolate mixture. 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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