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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.

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.

Cornersmith Annandale opens

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

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.

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.

Philippe, Melbourne review

Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.

Perfect match: rockmelon with granita & pink Moscato


You'll need

1 rockmelon, peeled and cubed 60 ml (¼ cup) Moscato d’Asti 2 tbsp thinly sliced mint leaves   Moscato-mint granita ½ cup (firmly packed) mint leaves 2 tbsp white sugar 560 ml (2¼ cups) Moscato d’Asti   Honeydew granita 110 gm (½ cup) white sugar ½ (about 800gm) honeydew melon, peeled and coarsely chopped 1 lime, juice only

Method

  • 01
  • For Moscato-mint granita, combine mint, sugar and ¼ cup each of Moscato and water in a small saucepan over medium heat and stir until sugar dissolves. Reduce heat to low and cook for 5 minutes for mint to infuse. Cool, then strain, squeezing excess liquid from mint and discard leaves. Combine syrup with remaining Moscato in a shallow 3 cup-capacity metal tray and freeze overnight. Using a fork, scrape into crystals, cover and freeze until required.
  • 02
  • For honeydew granita, combine sugar and ½ cup water in a saucepan and bring to the boil for one minute, then cool. Process honeydew in a food processor until smooth – you will need 2 cups. Transfer honeydew to a bowl, add sugar syrup and lime juice, then pour into a shallow 3 cup-capacity metal tray and freeze overnight. Using a fork, scrape into crystals, cover and freeze until required.
  • 03
  • In a bowl, combine rockmelon, Moscato and mint and stand for 10 minutes. To serve, spoon rockmelon into glasses and top with honeydew and Moscato-mint granita.

Note You will need to begin this recipe 1 day ahead.


One of the most delicious wine trends to have emerged over the past decade in Australia is the increasing number of wines modelled on the gently sweet, low-alcohol, sherbety Moscato style popular in north-west Italy. Given Australia's longstanding heritage of working with the fruit from old muscat vineyards, our love of sparkling wines in any and all forms and our advanced cool-fermentation winemaking techniques, it's little wonder that some extremely fine, mouth-watering examples of this deceptively frivolous style have been produced here. One of the most exciting deviations from the classic white Moscato style is the emergence of the pink Moscato: the smidgen of extra colour and red fruit flavour make these wines even more well-suited to classic summer desserts such as this rockmelon with Moscato-mint and honeydew granita. - Max Allen


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2007

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