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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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.

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.

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.

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.

Flourless apple, almond, raisin and ginger cake

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.

Creme caramel

"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Roast chicken with autumn vegetables and rosemary


You'll need

60 ml (¼ cup) extra-virgin olive oil 2 chicken breasts on the bone and 2 chicken legs (about 1kg total) ½ butternut pumpkin 2 Chioggia beetroot (see note) ½ Spanish onion 1/3 cup (loosely packed) oregano ¼ cup (loosely packed) rosemary 2 small red chillies, finely chopped 1 garlic clove, finely chopped To serve: bitter-leaf salad (optional) and lemon wedges

Method

  • 01
  • Preheat oven to 250C. Heat a large cast-iron ovenproof frying pan over high heat, add 2 tbsp oil, then season chicken to taste and cook skin-side down until golden (3-4 minutes). Turn, then transfer to oven and roast until almost cooked through (14 minutes).
  • 02
  • Meanwhile, dice pumpkin, beetroot and onion and combine in a bowl with remaining oil and remaining ingredients. Season to taste and scatter over chicken, then roast until vegetables are tender and chicken is cooked through (16 minutes). Serve with a bitter-leaf salad and lemon wedges alongside.

Note Chioggia beetroot are available from select greengrocers and farmers' markets. If they're unavailable, substitute golden beetroot or parsnips.


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Twenty
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Apr 2013

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