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

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.

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.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

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.

Seafood and saffron soup


You'll need

60 ml (¼ cup) olive oil 2 small onions, finely chopped 2 garlic cloves, finely chopped 2 fresh bay leaves 2 large tomatoes, finely chopped 60 gm jamón or prosciutto, finely chopped 300 gm vongole, soaked in cold water for 10 minutes, drained 90 gm medium-grain rice, such as Calasparra (see note) 120 ml dry white wine 1 pinch of saffron threads 1 tsp lemon juice 12 medium green prawns, peeled, cleaned, tails intact ¼ cup finely chopped flat-leaf parsley To serve: crusty bread

Method

  • 01
  • Heat olive oil in a frying pan over medium heat, add onion, garlic and bay leaves and sauté until onion is soft and translucent (3-5 minutes). Add tomato and jamón, increase heat to high and cook until almost all liquid evaporates (5 minutes). Remove from heat and set aside.
  • 02
  • Meanwhile, bring 1.8 litres of water to the boil in a large saucepan over high heat. Add vongole and cook, covered, until vongole open (1-2 minutes), then remove with a slotted spoon and set aside.
  • 03
  • Strain cooking liquid through a fine sieve and return to pan. Add rice, wine, saffron, lemon juice and reserved tomato mixture and bring to the boil over high heat. Reduce heat to low, cover and simmer until rice is just tender (8-10 minutes), adding vongole, prawns and parsley in the final 2 minutes of cooking. Season to taste and serve immediately with crusty bread.
Note Calasparra rice is available from Spanish and select delicatessens.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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