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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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.

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.

Cornersmith Annandale opens

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

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.

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.

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.

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.

Salty almond caramel


This is far and away the most popular ice-cream in the shop. Creamy, salty and nutty, its success is really no surprise. Without the additions, the ice-cream makes a great vanilla base, through which you could fold any of your favourite toppings, cake scraps or crisp bits.

You'll need

200 ml pouring cream 300 ml milk 1 vanilla bean, split, seeds scraped 6 egg yolks 120 gm caster sugar ½ quantity of salty caramel (see salty caramel recipe) 1 quantity of caramelised nuts (see caramelised nuts recipe), made using almonds

Method

  • 01
  • Put the cream, milk and vanilla bean and seeds in a saucepan. Heat gently until the mixture comes to a simmer, then remove from the heat and leave to infuse for 30 minutes.
  • 02
  • Return the pan to medium-high heat. Mix the egg yolks and sugar together in a bowl, but do not over-aerate. Add the egg yolk mixture to the pan and stir until the mixture coats the back of a spoon (83C on a sugar thermometer). Pass the mixture through a fine sieve, into a bowl set over ice. Once the mixture has chilled, churn in your ice-cream machine as per the manufacturer’s instructions. As soon as the ice-cream is ready in the machine, fold the salty caramel and almonds through, making sure to leave some chunks, so that when it comes to the eating, it’ll be like finding pots of gold in your ice-cream. The ice-cream will keep in the freezer for up to 4 weeks.

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.


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