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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.

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.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

First look: Cirrus, Sydney

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Flourless apple, almond, raisin and ginger cake

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.

Creme caramel

"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Whole roasted fish with potatoes


"When roasting a whole fish, the best types to choose are wild sea bass, large bream, red mullet and John Dory," says Ruth Rogers.

You'll need

8 large waxy potatoes, peeled and quartered 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling 3-4 oregano sprigs, leaves picked from half 2 lemons (skin on: 1 cut into 1cm pieces; 1 thinly sliced), plus wedges to serve 2 garlic cloves, thinly sliced 1 John Dory or sea bream (about 2kg) 150 ml white wine, such as pinot bianco, verdicchio or vermentino

Method

  • 01
  • Preheat oven to 250C (or as high as possible). Bring a large saucepan of salted water to the boil, add potato, cook until just tender (5 minutes), then drain and transfer to a bowl. Add oil, most of the picked oregano leaves, lemon pieces and garlic, season to taste, mix well, then transfer to a roasting pan large enough to hold the fish snugly.
  • 02
  • Stuff fish with oregano sprigs and lemon slices, then season inside and out. Place fish on potatoes, drizzle with oil and roast until fish is just cooked (20-28 minutes; see note). Remove fish and keep warm. Pour wine over potatoes and roast until potatoes are golden (10–15 minutes). Remove from heat and scatter with remaining oregano.
  • 03
  • Lift flesh from fish and serve with potatoes, the juices from the pan and lemon wedges.
Note To test if the fish is cooked, insert a fork into the thickest part of the fish. If the flesh can be flaked away from the bones, it's cooked.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2015

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