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.

Squid and broad bean salad


You'll need

¼ cup extra-virgin olive oil 2 cloves of garlic, finely chopped 3 anchovy fillets, finely chopped Pinch dried chilli flakes 2 tsp white wine vinegar 1 kg fresh broad beans, podded, or 500gm packet frozen broad beans, thawed 200 gm sugarsnap peas, trimmed 750 gm cleaned squid tubes, cut into 8mm-thick slices ½ cup firmly packed flat-leaf parsley leaves, chopped 2 tbsp lemon juice

Method

  • 01
  • Combine olive oil, garlic, anchovies and chilli flakes in a small frying pan and cook over low heat for 2-3 minutes or until garlic is light golden, then add vinegar and transfer to a large bowl.
  • 02
  • Steam broad beans over a saucepan of simmering water for 3 minutes or until tender. Cool beans slightly, then peel and add to garlic mixture. Steam sugarsnap peas over a saucepan of simmering water for 3 minutes or until tender, then add to beans. Steam squid rings, in batches if necessary, over a saucepan of simmering water for 2-3 minutes or until just tender, then add to bean mixture. Add parsley and lemon juice, season to taste with sea salt and freshly ground black pepper and mix well. Serve warm or at room temperature, divided among shallow bowls.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A crisp, grassy young Hunter Valley semillon.

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