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.

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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."

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.

Witlof, pear, Roquefort and hazelnut salad


This classic salad can also be served as a cheese course. Instead of incorporating the Roquefort, serve a wedge of it beside a little pile of the salad, perhaps with crusty baguettes.

You'll need

2 william or corella pears ½ lemon, juiced 1 clove of garlic, halved 60 ml (¼ cup) hazelnut oil 2 tbsp olive oil 2 tbsp white wine vinegar 2 red witlof leaves separated ½ cup (loosely packed) frisée 1 punnet mâche, trimmed 300 gm Roquefort, crumbled 50 gm hazelnuts, roasted, peeled and coarsely chopped

Method

  • 01
  • Using a mandolin or V-slicer, thinly slice pears lengthways, place in a small bowl and toss gently with lemon juice.
  • 02
  • Rub the inside of a serving bowl with the cut inside of the garlic clove, then add hazelnut oil and pinch of sea salt and whisk, adding vinegar a little at a time until combined. Add pears, witlof, frisée, mâche, Roquefort and hazelnuts to dressing, toss gently to combine and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Young Sauternes (Bordeaux) or other botrytis semillon.

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