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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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Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

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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

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

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."

Chicken stir-fried with holy basil and chilli

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.

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.

Perfect match: spiced chicken wings and rosé


You'll need

400 ml buttermilk 1 tbsp each smoked sweet paprika, ground coriander and ground cumin 2 tsp cayenne pepper 1 tbsp olive oil Finely grated rind of 1 lime 1 kg chicken wings, jointed   Roast garlic and chipotle salsa 1 head of garlic 3 vine-ripened tomatoes, halved 1 Spanish onion, cut into wedges 2 chipotle chillies in adobo (see note) To serve: juice of 1 lime, or to taste, plus wedges Pinch of caster sugar

Method

  • 01
  • Whisk buttermilk, spices, oil and lime rind in a bowl, season to taste, add wings, stir to coat and transfer to a non-reactive container. Cover and refrigerate overnight to marinate.
  • 02
  • For roast garlic and chipotle salsa, preheat oven to 180C. Wrap garlic in foil, roast until tender (40-50 minutes), cool slightly, squeeze flesh from skin and set aside. Meanwhile, place tomatoes cut-side down on an oven tray lined with baking paper, add onion, drizzle with oil, season to taste and roast until tender (35-45 minutes). Cool, peel tomatoes, process in a food processor with remaining ingredients to a thick sauce, season to taste and set aside.
  • 03
  • Preheat a barbecue or char-grill to medium-high. Drain wings and grill, turning occasionally, until golden and cooked through (8-10 minutes). Season to taste and serve hot with salsa and lime wedges.

Note You'll need to begin this recipe a day ahead. Chipotle chillies in adobo are available from select delicatessens including Monterey Mexican Foods.


One of the most important and delicious developments in Australian gastron­omy over the past decade or so has been the proliferation of locally produced pale, dry rosé wines modelled loosely on the gorgeous pale, dry rosé of Provence.

Yes, I know this is a big call ("One of the most important developments in gastronomy"? Seriously?), but I'm sticking to it: pale, dry rosé produced from fine-flavoured grapes such as pinot noir is a fantastically food-friendly drink that speaks of sophistication and cultural maturity. But as much as I love the style, a pale, dry rosé would be absolutely rubbish with this dish. Just think about it. Tangy buttermilk and hot spice in the marinade. Slow char-grilling. Tomatoes, chipotle chillies and garlic… Hellooo! An effete, oh-so-pale pinot rosé wouldn't stand a chance against that massive wall of flavour bearing down on your tongue.

No, what's needed is a deep magenta-coloured old-school Aussie rosé with balls: bouncy red berries, smooth 'n' sweet fruitiness and maybe some grippy tannins to round the whole thing off. A pink wine that's almost but not quite a red. And served really cold, too, in capacious tumblers. No place for fancy crystal stemware here, thank you very much.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2012

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