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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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.

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.

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.

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.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

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

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.

Caramel ice-cream


"This is the most popular ice-cream we make at The River Cafe," says Rogers. "You can alter the bitterness of the caramel by taking it off the heat when the sugar is still brown, and this will give you a sweeter, more toffee-like flavour. We prefer to make it very dark, so that the bitterness of the caramel complements the sweetness of the ice-cream." You'll need to begin this recipe a day ahead to freeze the ice-cream.

You'll need

1.2 litres pouring cream 300 ml milk 14 large egg yolks 230 gm caster sugar   Caramel 200 gm caster sugar

Method

  • 01
  • Combine cream and milk in a large saucepan over medium heat and gently heat to just boiling. Remove from heat and set aside to cool.
  • 02
  • Whisk egg yolks and caster sugar in a bowl until pale, thick and creamy (5 minutes). Stir in a little of the cream mixture, then pour into the remaining cream mixture. Return pan to heat and cook very, very gently, stirring constantly, to cook the eggs but prevent them curdling, until thick and just below boiling (6-8 minutes). Transfer to a bowl and set aside to cool.
  • 03
  • For caramel, whisk caster sugar and 80ml water in a small saucepan over low heat until sugar dissolves, then increase heat slightly and boil until the sugar turns from toffee to almost black caramel, but do not let it burn (5-6 minutes). Immediately remove from heat and, whisking continuously, pour into the cooled custard (be careful, hot caramel will spit). Set aside to cool, then churn in an ice-cream machine until frozen, or freeze in a container, stirring occasionally to break up the crystals (overnight). Scoop into bowls and serve.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Mar 2015

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