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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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.

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.

Bread and vegetable salad


In southern Italy, they make bread salads with either stale or dried bread soaked briefly in water, grilled or boiled vegetables and additions such as anchovies, capers, olives or chillies.

You'll need

  Salad 6 thick slices day-old sourdough or rustic-style bread 2/3 cup olive oil 1 eggplant (about 500gm), cut into 2cm pieces 1 tsp dried oregano 3 zucchini (about 450gm), cut into 5cm lengths with ends cut on the diagonal 3 stalks of celery, trimmed and cut into 2cm-slices on the diagonal 6 vine-ripened tomatoes, peeled, halved and each cut into 6 pieces 1 Spanish onion, thinly sliced 24 small basil leaves   Dressing ½ cup olive oil ¼ cup cabernet sauvignon vinegar

Method

  • 01
  • For dressing, place olive oil and vinegar in a small, bowl, season with sea salt and ground black pepper, then whisk to combine.
  • 02
  • Soak bread in water for 10 minutes, then squeeze out all water and tear coarsely into a large salad bowl. Season to taste, then add half the dressing and toss gently to combine.
  • 03
  • Heat olive oil in a large frying pan, add eggplant and oregano and cook over medium heat for 10 minutes or until golden, then drain on absorbent paper.
  • 04
  • Steam zucchini, covered, in a steamer over a saucepan of simmering water for 5 minutes or until just tender, then transfer to salad bowl. Add fried eggplant to zucchini with remaining ingredients and dressing, season to taste and toss gently to combine. Divide among bowls and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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