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.

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.

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.

Cornersmith Annandale opens

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

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.

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.

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."

Roast barramundi with kipfler potatoes and celeriac


You'll need

400 gm kipfler potatoes, scrubbed, cut into 1cm-thick slices 125 ml (½ cup) olive oil ½ small Spanish onion 1 small celeriac (about 300gm), cut into julienne 1 tbsp red wine vinegar, or to taste ½ cup coarsely chopped flat-leaf parsley 4 skinless barramundi fillets (about 180gm each) 100 gm chilled butter, coarsely chopped 40 gm salted capers, rinsed 1 garlic clove, thinly sliced To serve: lemon wedges

Method

  • 01
  • Cook potato in a saucepan of boiling salted water until tender (15-20 minutes). Meanwhile, heat 90ml oil in a large frying pan over medium-high heat, add onion and celeriac and toss occasionally until tender and lightly golden (4-5 minutes). Drain potato, add to pan and toss occasionally until golden (4-5 minutes). Add vinegar, season to taste, toss in half the parsley and set aside.
  • 02
  • Preheat oven to 200C. Heat remaining oil in a large ovenproof frying pan over medium-high heat, add barramundi and cook, turning once, until browned (2-3 minutes each side), transfer to oven and roast until just cooked through (2 minutes).
  • 03
  • Cook butter in a small saucepan over medium-high heat until nut-brown (3-4 minutes), then remove from heat, add capers, garlic and remaining parsley, season to taste and stir to combine. Spoon the butter over servings of barramundi and potato and celeriac and serve with lemon wedges.

At A Glance

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Twenty
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Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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At A Glance

Featured in

May 2013

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