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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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.

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

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

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.

Flourless apple, almond, raisin and ginger cake

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Six ways with choux pastry

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

Corn salad with prawn salt


"Corn, or mielies, is an essential part of African eating," says Welgemoed. "It's a staple across the continent and is used in different forms as an accompaniment for the majority of meals."

You'll need

5 fresh bay leaves, thinly sliced, plus 1 extra, thinly sliced, to serve 125 gm unsalted butter, softened 9 corn cobs, husks and silk removed 1½ tsp ground chilli   Prawn salt 80 ml (1/3 cup) vegetable oil 5 uncooked prawn heads, halved (see note) Finely grated rind of 1 lemon 1 garlic clove, bruised

Method

  • 01
  • Light a hardwood or charcoal barbecue and burn it down to embers (about 1 hour for wood, 30-40 minutes for charcoal).
  • 02
  • Meanwhile, process bay leaves in a high speed blender or with a mortar and pestle until finely chopped or crushed. Reserve a large pinch to serve and stir remaining into butter.
  • 03
  • For prawn salt, heat oil in a small frying pan over high heat. Add prawn heads and fry until crisp (2½-3 minutes; be careful, oil will spit). Add lemon rind and garlic, remove from heat and drain on paper towels (reserve prawn oil for use in salad dressings and to season dishes; it will keep refrigerated for 1 week.) Process prawn heads in a food processor or blender on high speed with 3 tsp sea salt to a fine powder, transfer to a bowl and refrigerate until required. This recipe makes more prawn salt than you need here, but will keep refrigerated in an airtight container for a week.
  • 04
  • Barbecue corn, turning occasionally, until scorched and tender (8-10 minutes). Set aside until just cool enough to handle, then cut off kernels with a serrated knife and place in a bowl. Add a few tablespoons bay butter and the ground chilli, stir to combine, then serve topped with extra bay butter, season with prawn salt to taste and scatter with remaining chopped bay.

Note Ask your fishmonger for prawn heads; otherwise buy whole uncooked prawns for the heads, and cook them on the barbecue to eat as a snack while you cook the corn, or chop them and add them to the salad.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Ochota Barrels “Weird Berries in the Woods” gewürtztraminer.

Featured in

Jan 2016

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