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.

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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.

Salmon tartare with prawns


"The delicious texture of raw salmon finely diced against fleshy prawns and creamy quail eggs makes this a wonderful starter for a dinner party or easy dinner on a quiet night in," says Cooke.

You'll need

1 egg, at room temperature 4 quail eggs, at room temperature 4 raw medium prawns, peeled, deveined, tails intact For brushing: olive oil 400 gm skinless salmon fillet (Donovan Cooke prefers Ora King), finely diced ½ cup (loosely packed) flat-leaf parsley, coarsely chopped 1 golden shallot, finely chopped 1 tbsp baby capers in salt, rinsed and drained, coarsely chopped 100 ml extra-virgin olive oil To serve: salmon roe

Method

  • 01
  • Lower egg into a saucepan of boiling water to hard-boiled (9 minutes). Refresh in iced water, drain and peel, then separate yolk from white, finely dice each and set aside.
  • 02
  • Meanwhile, boil quail eggs in a separate saucepan of boiling water until soft-boiled (3 minutes). Refresh in iced water, drain, peel and halve just before serving.
  • 03
  • Bring a saucepan of salted water to the boil, add prawns, turn off heat and stand for 2-3 minutes, transfer prawns to a plate and brush with olive oil, halve if desired and set aside.
  • 04
  • Combine salmon, parsley, shallot, capers and diced egg yolk and eggwhite in a bowl. Gradually add extra-virgin olive oil, gently stir to combine and season to taste.
  • 05
  • Divide and press salmon mixture into 6cm metal rings placed on serving plates, remove rings, then top with prawns, quail eggs and salmon roe, and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2011 Dr. Bürklin-Wolf biodynamic riesling, Kirchenstück Grand Cru, Pfalz.

Featured in

Oct 2014

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