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

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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."

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.

Chicken stir-fried with holy basil and chilli

Pennone with broccoli, anchovy and saffron


You'll need

300 gm pennone giganti or other short pasta 200 gm broccoli florets 2 tsp olive oil 1 onion, finely chopped 2 cloves of garlic, finely sliced 300 ml pouring cream 1 tsp firmly packed saffron, dry roasted 5 anchovy fillets To serve: finely grated parmesan

Method

  • 01
  • Cook pennone in boiling salted water for 8 minutes, or until al dente, then drain. Cook broccoli in boiling salted water for 3 minutes, drain, refresh in cold water and drain again.
  • 02
  • Heat olive oil in a large frying pan, add onion and garlic and cook over low-medium heat for 5 minutes or until soft. Add cream and saffron and simmer until reduced by half, then add anchovies, broccoli and pennone, stir to combine and cook until warmed through and sauce is slightly thickened. Season to taste with sea salt and freshly ground black pepper. Serve immediately, sprinkled with parmesan.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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