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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.

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Flourless apple, almond, raisin and ginger cake

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.

Creme caramel

"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.

Torrone semifreddo


"I can't stop thinking about Lupino's torrone semifreddo. I'd love to be able to make it at home."
Caroline Agosti, South Yarra, 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

8 egg yolks 600 ml thickened cream 200 gm caster sugar 30 ml aniseed liqueur, such as Meletti Anisette 200 gm soft torrone, coarsely chopped To serve: pistachio gelato

Method

  • 01
  • Line the base and sides of a 7cm x 30cm loaf tin with plastic wrap, leaving edges overhanging and smoothing out wrinkles. Whisk egg yolks in an electric mixer until pale and thick (6-8 minutes). In a separate bowl, whisk cream until soft peaks form. Set aside. Stir sugar and 150ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook without stirring until syrup reaches 121C on a sugar thermometer (10-12 minutes). Remove pan from heat and stir in liqueur (be careful, hot syrup will spit). While whisking continuously, gradually add syrup to beaten egg yolk and whisk until cooled to room temperature (10-12 minutes). Fold in whipped cream, then fold in torrone, pour into prepared loaf tin and freeze until firm (overnight).
  • 02
  • Dip the tin briefly in hot water, then use the wrap to lift out the semifreddo and turn out onto a serving platter. Slice into portions, top with a scoop of pistachio gelato and serve.

Note At Lupino the chefs serve the torrone semifreddo with house-made gelato, but we've cheated and just bought some from our favourite gelateria. Start this recipe a day ahead to freeze the semifreddo.


At A Glance

  • Serves 8 - 12 people
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At A Glance

  • Serves 8 - 12 people

Featured in

Mar 2015

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