The Paris issue

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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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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

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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.

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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.

Chicken stir-fried with holy basil and chilli

Tuna crudo with ruby grapefruit and fennel


"I ate a similar dish to this a few years ago while holidaying in Porto Palo di Menfi in Sicily," says Nigel Ward. "It was at a little family-run joint on the beach and remains one of the most memorable meals of my life. This dish was a virtue of simplicity - just three or four ingredients, at the perfect point in the season: beautiful Mediterranean tuna, bittersweet grapefruit, bitter, peppery oil, and sweet, anise-flavoured fennel."

You'll need

2 ruby grapefruit, rind finely grated, flesh segmented, catching juice, plus extra squeezed from membrane (you need 60ml) 100 ml extra-virgin olive oil 250 gm sashimi-quality tuna loin (see note) 2 fennel bulbs, shaved on a mandolin and placed in iced water, fronds reserved 3 radishes, cut into thin wedges and placed in iced water 1 tbsp salted capers, soaked in cold water for 5 minutes, then rinsed under cold running water, drained

Method

  • 01
  • Combine grapefruit rind and juice with olive oil. Slice tuna as thinly as possible and place on a platter. Season to taste and spoon on a quarter of the dressing, then refrigerate to marinate (30 minutes).
  • 02
  • To serve, scatter fennel, radish, capers and grapefruit segments over tuna. Dress salad with remaining dressing and scatter with coarsely chopped fennel fronds.

Note Tuna can be substituted with kingfish or swordfish.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Tenuta di Castellaro Bianco Pomice. 2010, Lipari.

Featured in

Mar 2015

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