The Paris issue

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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.

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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

Mussel, fried potato, paprika and mint salad


You'll need

900 gm (about 3) Kennebec or Sebago potatoes 1 tbsp olive oil Spanish onions, thinly sliced 1 kg black mussels, scrubbed, beards removed 60 ml dry white wine For deep-frying: vegetable oil 4 garlic cloves, thinly sliced lengthways ½ tsp smoked sweet paprika 2 cups (loosely packed) mint leaves, coarsely chopped 1 tbsp extra-virgin olive oil 1 tbsp lemon juice To serve: mayonnaise

Method

  • 01
  • Halve potatoes lengthways and thinly slice widthways. Place in a bowl, cover with cold water and set aside.
  • 02
  • Heat olive oil in a large saucepan over medium heat, add two-thirds of the onion and sauté until soft (4-5 minutes). Add mussels and wine and bring to the boil. Cover and cook until mussels open (3-4 minutes) then drain and, when cool enough to handle, remove mussels from shells and place in a large bowl (discard liquid and shells).
  • 03
  • Heat vegetable oil in a large deep saucepan or deep-fryer to 150C. Add garlic, cook until golden (3-4 minutes), then transfer to an absorbent paper-lined plate using a slotted spoon.
  • 04
  • Drain potatoes and pat dry with a clean tea towel. Blanch in oil for 10 minutes, then transfer to an absorbent paper-lined plate. Increase heat to 180C, then deep-fry in batches until golden brown and crisp (2-3 minutes). Transfer to a large bowl and season with sea salt and paprika. Add mussels, remaining onion and mint, drizzle with extra-virgin olive oil and lemon juice, and toss to combine. Divide among plates, scatter garlic over and serve immediately with mayonnaise passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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