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.

Best feta recipes

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

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.

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.

Tuna tataki


"I had Izakaya Den's tuna tataki recently at a friend's catered party - I'd love to know the recipe, please."
Hayden Blatch, St Kilda, Vic

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.

You'll need

125 ml (½ cup) mirin 125 ml (½ cup) cooking sake 230 ml light soy sauce 10 gm bonito flakes 60 ml (¼ cup) sesame oil 2 garlic cloves, thinly sliced on a mandolin 600 gm sashimi-grade mid-cut yellowfin tuna To serve: micro-cress (see note)   Wasabi and chilli bean tartare sauce 2 eggs, at room temperature ½ white onion, finely diced 100 gm Kewpie mayonnaise (see note) 1 tsp dried parsley 1 tsp wasabi paste 1 tsp chilli bean paste (toban djan, see note)

Method

  • 01
  • Simmer mirin and sake in a saucepan over high heat until reduced by a third (2-4 minutes). Add soy sauce and bonito flakes, stir to combine and set aside.
  • 02
  • Heat half the sesame oil in a frying pan over medium-high heat, then cook garlic until golden-brown and slightly crisp (3-4 minutes). Transfer garlic to mirin mixture and refrigerate in a non-reactive airtight container for up to 3 days.
  • 03
  • Trim tuna into a rectangle. Heat remaining sesame oil in a frying pan, sear tuna on all sides until just golden (30 seconds to 1 minute), transfer to mirin marinade and refrigerate to marinate (10-15 minutes).
  • 04
  • For wasabi and chilli bean tartare sauce, bring a saucepan of water to the boil, add eggs and cook until soft-boiled (5 minutes). Run under cold water, peel and process in a blender with onion until smooth (1-2 minutes). Add mayonnaise and parsley and process until smooth (1-2 minutes). Halve egg mixture and add wasabi to one half and chilli bean paste to the other, and stir to combine.
  • 05
  • Remove tuna from marinade, slice across the grain to 2cm-3cm thick and arrange on plates. Spoon a small amount of each sauce over tuna slices, scatter with micro-cress and serve.

Note Micro-cress is available from select grocers. Kewpie Japanese mayonnaise and chilli bean paste are available from Asian grocers and some supermarkets.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2015

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