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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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.

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.

Cornersmith Annandale opens

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

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.

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.

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.

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.

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.

Smoked mulloway with apricot and beer


"Apricots are a trademark Cape Malay ingredient," says Welgemoed. "Typically, this baste is used for hot-smoked snook, but I've used mulloway because it can be hard to get your hands on whole snook here, plus it's definitely on the bony side."

You'll need

100 gm sea salt flakes 100 gm caster sugar Finely grated rind of 4 oranges Finely grated rind of 4 lemons 1.5 kg mulloway, filleted into 2 sides, cleaned and pin-boned (reserve bones for making stock for another use) For shallow-frying: vegetable oil ½ cup (loosely packed) fresh curry leaves 90 ml beer, preferably Melbourne Bitter 2 tbsp apricot jam 2 cups applewood or other smoking chips, soaked overnight in water ¼ baby fennel bulb, thinly sliced on a mandolin, plus 2 tbsp fronds 2 tbsp each dill and flat-leaf parsley To serve: lime geranium and nasturtium flowers or other edible flowers (see note)   Pickled cucumber 50 ml apple cider vinegar 1 tsp caster sugar ½ tsp turmeric 450 gm small firm cucumbers, thinly sliced lengthways 1 fresh vine leaf, or 1 tsp black tea leaves 1 fresh bay leaf 2 garlic cloves, peeled 1 small red birds eye chilli, halved ½ tsp cumin seeds ½ tsp coriander seeds ¼ tsp yellow mustard seeds ¼ tsp black peppercorns 1 cardamom pod, bruised

Method

  • 01
  • For pickled cucumbers, bring vinegar, sugar, turmeric, 1 tsp salt and 160ml water to a boil, stirring occasionally to dissolve salt and sugar, then cool to room temperature (10-15 minutes). Layer remaining ingredients in a wide 1-litre container, pour in vinegar mixture, cover and refrigerate for 4-6 hours. These are best eaten freshly pickled.
  • 02
  • Combine salt, sugar and rinds in a bowl, scatter half on a large sheet of plastic wrap. Place sides of mulloway on top, scatter with remaining cure mix and press all over to coat well. Wrap tightly in plastic wrap, place in a container and refrigerate until lightly cured (up to 6 hours, but not overnight). Rinse fish thoroughly, pat dry with paper towels, and refrigerate until required.
  • 03
  • Heat 5cm oil in a saucepan to 180C, add curry leaves and fry until golden and crisp (1-2 minutes). Drain on paper towels.
  • 04
  • Bring beer to the boil in a saucepan, add apricot jam, whisk to combine and set aside to cool.
  • 05
  • Light a hardwood or charcoal barbecue and burn it down to embers (about 1 hour for wood, 30-40 minutes for charcoal).
  • 06
  • Brush fish with jam and beer mixture. Place a deep metal tray lined with foil over barbecue, spread woodchips in base of tray and heat until smoking. Place an oiled wire rack on top of tray, place fish on rack, cover with foil and smoke until fish is just cooked (15-20 minutes). Serve scattered with curry leaves, fennel and fronds, rolled pickled cucumber, herbs and flowers.

Note Edible flowers are available from select grocers, garden centres and specialty growers, such as Darling Mills


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Ochota Barrels “The Price of Silence” gamay.

Featured in

Jan 2016

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