The Paris issue

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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.

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

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Cornersmith Annandale opens

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

Fattoush


You'll need

1 Lebanese flat bread 1 baby cos, inner leaves coarsely torn 80 gm sheep’s milk feta 30 gm each baby English spinach, wild rocket and purslane (see note) 1 cup (loosely packed) each mint and flat-leaf parsley 10 each Sicilian green and Kalamata olives 1 Lebanese cucumber, finely diced 1 Roma tomato, finely diced 1 tbsp sumac   Preserved lemon dressing 1 tsp cumin seeds 50 ml extra-virgin olive oil ½ preserved lemon, flesh and pith removed, skin finely chopped Juice of ½ lemon 1½ tbsp red wine vinegar 1 tbsp (firmly packed) flat-leaf parsley, coarsely chopped 1 garlic clove, coarsely chopped Pinch of sweet paprika

Method

  • 01
  • Preheat grill to high. For preserved lemon dressing, dry-roast cumin seeds until fragrant (1-2 minutes), cool slightly, then finely pound in a mortar and pestle. Transfer to a food processor, add remaining ingredients, process until smooth, season to taste and set aside.
  • 02
  • Grill flat bread until golden and crisp (1-2 minutes each side), tear coarsely and set aside.
  • 03
  • Combine remaining ingredients in a large bowl, add dressing and flat bread, toss to combine, season to taste and serve immediately.
Note Purslane is a small salad green with a slight lemon flavour, available from select growers’ markets. If unavailable, use more of the other salad greens.

This recipe is from the February 2010 issue of Australian Gourmet Traveller.

“I am convinced Café Mint’s fattoush has restorative qualities. It never fails to leave me feeling healthy and virtuous. Any chance you would request the recipe for me?”
Simon Hall, Kings Cross, 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 2 people
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At A Glance

  • Serves 2 people

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