The Paris issue

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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

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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.

Blueberry and coconut ice-cream sandwiches


If you can, buy the ice-cream in a one-litre cylinder tub and remove the ice-cream whole so you can slice it and cut it into discs to fit the biscuits. You can cut the discs and leave them in the freezer until ready to serve, or assemble the sandwiches up to two hours ahead of serving.

You'll need

300 gm blueberries (about 2 punnets) 50 gm caster sugar 1 tbsp lemon juice 12 large Anzac biscuits (see note) 1 litre toasted-coconut ice-cream

Method

  • 01
  • Place blueberries, sugar and lemon juice in a saucepan over medium-high heat and simmer until glossy (4-6 minutes). Transfer to a bowl placed over ice and stir until chilled and syrup is thickened (4-6 minutes), then coarsely crush berries with a fork.
  • 02
  • Meanwhile, place the biscuits on a bench and cover with a damp, hot tea towel for 4-5 minutes to soften slightly (you don’t have to do this, but it makes them easier to eat).
  • 03
  • Sandwich discs or scoops of ice-cream and a spoonful of blueberries between biscuits and serve.

Note Large Anzac biscuits are available from delicatessens and select supermarkets.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2016

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