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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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Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

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.

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.

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."

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.

Chicken stir-fried with holy basil and chilli

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.

Pork spiedini with anchovy sauce


"This dish is so simple, yet served on the sprigs, it's an experience in itself," says Choy. "Most Italians gorge themselves on antipasto and pasta, so the secondi is often just a little piece of meat, char-grilled over vine cuttings or the offcuts of the bay hedge. We do ours here with pork neck (such an underrated cut of meat), anchovy, rosemary and bay - a combination of the fruits of the garden, the farm and the sea."

You'll need

16 thick rosemary stems (see note) 1.6 kg pork neck, diced into 4cm-5cm cubes 3 baby fennel bulbs, cut into wedges 32 fresh bay leaves For drizzling: olive oil   Anchovy sauce 2 tbsp rosemary (reserved from rosemary skewers) Juice of 2 lemons ½ garlic clove, finely chopped 10 anchovy fillets 80 ml (1/3 cup) olive oil

Method

  • 01
  • Strip rosemary off stems (reserve for sauce; see note) leaving leaves at the tips. Sharpen the other end of each to a point with a knife. Set skewers aside.
  • 02
  • For anchovy sauce, finely chop 2 tbsp reserved rosemary, place in a mortar with 1 tbsp lemon juice and pound to a coarse paste. Add garlic and anchovies and continue to pound to a thick smooth paste, then gradually add olive oil and remaining lemon juice and set aside for flavours to meld (1 hour).
  • 03
  • Blanch fennel in salted boiling water (3 minutes). Refresh in iced water and drain.
  • 04
  • Heat a barbecue or char-grill pan over high heat. Skewer pork, fennel and bay leaves onto the rosemary branches, alternating as you go, then season to taste, drizzle with olive oil and grill, turning occasionally, until golden brown and pork is cooked medium (3-5 minutes each side). Transfer to a tray to rest (5 minutes), then serve with anchovy sauce spooned on top.

Note Use woody stems from an older rosemary bush so they're sturdy enough. You can dry leftover rosemary leaves in a low oven and they will keep in an airtight container for a month.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Sagra Sangiovese in Purezza. 2014, Geographe, WA.

Featured in

Mar 2015

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