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.

Best feta recipes

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First look: Cirrus, Sydney

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Pickett's Deli & Rotisserie, Melbourne

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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.

Grilled flank steak


"Meat is never the main game for us," says Levy Redzepi. "We always serve it with other dishes that will fill you up. I like the texture and taste of flank steak cooked as one large piece and then carved into thin slices and shared. It's much nicer than an individual steak and you taste it in a different way, too."

You'll need

1 piece flank steak (800gm-900gm) 100 ml olive oil 1 head of garlic, coarsely chopped

Method

  • 01
  • Marinate the meat in olive oil and garlic for 2-4 hours (or even overnight).
  • 02
  • Heat the barbecue to very hot and grill the meat, turning occasionally, until browned and cooked to your liking (2-3 minutes each side for medium rare). Season to taste with salt and pepper and leave the meat to rest for about 7 minutes. Cut into slices against the grain (about 1.5cm-2cm thick) and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2016

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