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.

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.

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.

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.

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.

Bread and tomato soup with porcini


"We first ate this in a restaurant in Saturnia," says Rogers. "Its simple name, acqua cotta (which translates as 'cooked water'), belies this dish - it's one of the most sophisticated Tuscan soups. It uses dried porcini mushrooms, ripe tomatoes and toasted Tuscan bread. It's important to cook the soffritto of carrot, onion, celery and garlic for a long time - until they become soft, lose their individual shape and merge into one strong flavour."

You'll need

75 gm dried porcini 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling 2 carrots, coarsely chopped 1 celery heart with leaves, finely chopped 1 onion, finely chopped 4 garlic cloves, 3 finely chopped, 1 cut in half 800 gm canned peeled tomatoes 6-8 slices ciabatta (1.5cm-thick) 2 tbsp coarsely chopped flat-leaf parsley 1 small dried chilli, crushed

Method

  • 01
  • Soak porcini in 800ml lukewarm water for 30 minutes, then strain, reserving liquid, rinse, roughly chop and set aside.
  • 02
  • Heat oil in a large saucepan over low-medium heat, add carrot, celery, onion and chopped garlic and gently sauté until soft (20-30 minutes). Add porcini and cook until soft (5 minutes). Smash tomato into the mixture and season well to taste. Add reserved porcini liquid, reduce heat to low and simmer until thick (45 minutes to 1 hour; add a little hot water if soup becomes too thick).
  • 03
  • Meanwhile, preheat grill to high heat. Grill bread, turning halfway, until toasted (2-4 minutes). Rub one side of each slice of bread with the cut side of the halved garlic clove, then place a slice in each serving bowl. Ladle soup in, drizzle with oil, scatter with parsley and chilli and serve hot.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Mar 2015

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