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.

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.

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.

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.

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.

Mackerel ceviche with avocado, ruby grapefruit and spanner crab


You'll need

2 ruby grapefruit 400 gm skinless Spanish mackerel fillets (about 4), halved lengthways and cut into 3cm pieces 1 tbsp arbequina extra-virgin olive oil, plus extra for drizzling (see note) 1 lemon, juice only 1 avocado, flesh cut into 1cm pieces To serve: chervil sprigs 50 gm spanner crab meat To serve: Spanish smoked paprika   Pickled cucumber 200 gm white sugar 100 ml white wine vinegar 1 cinnamon quill 1 star anise ½ telegraph cucumber, shaved into ribbons with a vegetable peeler

Method

  • 01
  • For pickled cucumber, combine all ingredients except cucumber in a saucepan and stir over medium heat until sugar dissolves (3-5 minutes). Bring to the boil, remove from heat, cool, then add cucumber and set aside to cool completely.
  • 02
  • Peel grapefruit with a small sharp knife, then segment over a bowl to catch juices. Break segments into small pieces and reserve segments and juice separately.
  • 03
  • Place mackerel in a non-reactive dish, drizzle with 1 tbsp each of olive oil, lemon juice and reserved grapefruit juice and 1 tsp sea salt. Toss to combine, then stand until cured (4-5 minutes).
  • 04
  • Pile avocado in the centre of four plates. Top each with grapefruit, then mackerel mixture. Scatter with chervil sprigs, drizzle with extra olive oil, if desired, and serve immediately with pickled cucumber, crab meat and paprika to the side.
Note George Sideris sometimes substitutes ruby grapefruit with blood oranges and Valencia oranges, depending on what’s in season. Arbequina olive oil is pressed from arbequina olives grown predominantly in Catalonia. The oil is available from select supermarkets and delicatessens. If unavailable, substitute a good quality extra-virgin olive oil.

I have returned from another exquisite lunch of tapas at Delicado, McMahons Point. The Spanish mackerel ceviche with avocado, grapefruit and spanner crab is outstanding. Could you possibly persuade chef George Sideris to share the recipe?”
Amanda Holt, Lilyfield, 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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