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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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.

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.

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.

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.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

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.

Sage-roasted potatoes


Serve with cucumber salad (pictured here).

You'll need

12 medium Sebago potatoes, peeled and halved lengthways 2 bunches of sage, leaves picked 1/3 cup extra-virgin olive oil 60 gm butter 3 cloves of garlic, bruised

Method

  • 01
  • Place potatoes in a large saucepan of salted water and bring to the boil over high heat, boil for 5 minutes then drain. Place potatoes cut side down on a baking paper-lined oven tray and make 3 deep incisions in each half, then insert a sage leaf into each incision.
  • 02
  • Combine olive oil, butter and garlic in a small saucepan and cook over medium heat for 5 minutes or until garlic is fragrant. Remove garlic from butter mixture and discard. Season butter mixture with sea salt and freshly ground black pepper and spoon over potatoes. Roast at 200C, basting regularly, for 20 minutes or until potatoes are crisp and golden. Serve immediately.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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