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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.

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.

Sri Lankan prawn curry


"I'm always looking around the globe for inspiration when it comes to home cooking," says Evans. "I stumbled across this recipe when I had some gorgeous Australian wild prawns and really wanted to give them some excitement. I find prawns to be one of the most bland of all seafood when compared with other more flavoursome varieties, so I like to give them a nudge to boost them up to a culinary masterpiece."

You'll need

12 large uncooked prawns (about 540gm) 45 gm (½ cup) dried shredded unsweetened coconut 2 tsp cumin seeds 1 tsp black peppercorns 1 tbsp mild curry powder ½ tsp each ground turmeric and ground chilli 2 tbsp coconut oil or ghee 1 tsp fennel seeds 1 tsp yellow mustard seeds 1 onion, finely chopped 4 garlic cloves, crushed 1 long red chilli, seeded and finely chopped 14 fresh curry leaves 600 ml coconut cream 1½ tsp tamarind purée 4 kaffir lime leaves, torn Juice of 1 lime 2 tbsp coarsely chopped coriander To serve: cauliflower “rice” (see pork belly and kimchi stew recipe)

Method

  • 01
  • Peel and devein each prawn leaving heads and tails intact. Refrigerate until required.
  • 02
  • Dry-roast coconut, cumin seeds and peppercorns in a frying pan over medium heat, stirring occasionally, until golden and fragrant (30 second to 1 minute). Remove from heat and set aside to cool, then coarsely grind with a mortar and pestle, add curry powder, turmeric and ground chilli, and stir to combine. Set aside.
  • 03
  • Heat ghee or oil in a large frying pan over medium heat. Add fennel and mustard seeds to pan, stir until mustard seeds start to pop (1 minute), then add onion, garlic, chilli, and curry leaves, and stir occasionally until onion softens (10-12 minutes). Add spice mixture and stir until fragrant (1 minute); do not burn spices. Add coconut cream, tamarind purée, kaffir lime leaves and 120ml water to pan, stir well and bring to the boil, then reduce heat to low and simmer until slightly thickened (15 minutes). Add prawns and simmer until they’re just cooked (2-4 minutes). Remove from heat, add lime juice and coriander, stir to incorporate, season to taste and serve with cauliflower “rice”.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2014

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