The Paris issue

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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.

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.

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.

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.

Flourless apple, almond, raisin and ginger cake

Creme caramel

"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Socca


"Socca is a Provençale pancake made from chickpea flour," says Shannon Bennett. "I think it makes a great entrée for any dinner party - the degree of difficulty is not huge, and the pancakes make a terrific base for creative toppings, such as marinated mackerel and strips of roast capsicum. Or you can just enjoy them as they are traditionally served along the Côte d'Azur, as a type of bread for dips such as tapenade."

You'll need

2 cups (300gm) chickpea flour 2 cups (500ml) water 2 tbsp olive oil, plus extra for cooking

Method

  • 01
  • Preheat the oven on fan-grill to 280C or regular grill to high.
  • 02
  • Mix together the flour, water, olive oil, 1 tsp sea salt and freshly ground black pepper and pass through a fine-mesh sieve.
  • 03
  • Pour 1 tbsp extra olive oil into a non-stick pizza tray and tilt the tray so it covers the base. Ladle a quarter of the batter into the tray and spread it around like a crêpe.
  • 04
  • Transfer to the oven and bake for 8 minutes or until golden brown and starting to blister.
  • 05
  • Take out the tray and add flavourings to the socca if you like, or just a sprinkling of sea salt, then cut the socca into rough pieces and serve warm. Repeat with the remaining batter to make 4 pancakes in all.

Note This recipe is from Cooking All Over the World ($45, hbk), published by Lantern for Miele and is available exclusively from the Miele online shop from November 2014. It has been reproduced with minor GT style changes.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2014

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