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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.

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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

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"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.

French-toasted chocolate and banana sandwiches


You'll need

4 2cm-thick slices of white bread 200 gm milk chocolate buttons 2 bananas, thinly sliced 2 tbsp clarified butter (see note) or ghee 100 ml maple syrup, to serve To serve: pouring cream   French toast batter 4 eggs 250 ml (1 cup) milk 110 gm (½ cup) caster sugar 80 ml (1/3 cup) pouring cream 2 tsp vanilla extract 1 tsp ground cinnamon 1 pinch nutmeg

Method

  • 01
  • For French toast batter, combine all ingredients in a large bowl and whisk to combine, set aside.
  • 02
  • Using a sharp thin-bladed knife, make a deep incision in each slice of bread along one side of the crusts, leaving 15mm around the other edges, to form a pocket. Fill pocket with chocolate and banana until almost bursting. Soak sandwiches in batter for 2 minutes on each side.
  • 03
  • Preheat oven to 180C. Heat half the clarified butter in a non-stick frying pan over medium heat and cook half the sandwiches for 2 minutes on each side or until golden, then place on an oven tray. Repeat with remaining sandwiches. Transfer to oven and bake for 8-10 minutes or until puffed and golden. To serve, cut sandwiches in half diagonally, arrange on plates, drizzle with maple syrup and serve with cream passed separately.
Note For clarified butter, melt cold cubed butter, pour into a jug, stand, skim surface then pour off clear butter and reserve, discarding milk fat.

"At a time when bananas are just as expensive as mangoes, they seem a bit of a luxury. Pearl's brunch dish of chocolate and banana sandwiches does justice to this luxe ingredient. Would you ask Geoff Lindsay for the recipe so I can replicate it at home?"
Pauley Savage, Blaxland, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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