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.

Tuna marmitako


This tuna, potato and capsicum stew is a Basque country classic; easy to prepare and even better reheated the next day.

You'll need

1 kg tuna fillets, cut into 6-8cm pieces 125 ml (½ cup) extra-virgin olive oil 2 onions, thinly sliced 2 cloves garlic, thinly sliced 1 tsp sweet paprika 1 green capsicum, seeds removed and cut into 6-8cm strips 2 vine-ripened tomatoes, peeled and coarsely chopped 2 large desiree potatoes, peeled and cut into 6-8cm pieces 500 ml (2 cups) fish stock 1 tbsp finely chopped flat-leaf parsley, to serve To serve: toasted bread slices

Method

  • 01
  • Season tuna in a bowl with sea salt and freshly ground black pepper. Heat olive oil in a large saucepan over medium heat, sauté onion, garlic and paprika for 5 minutes or until golden, add capsicum and sauté for 2-3 minutes, add tomatoes and potatoes and season generously to taste, then add in fish stock (or water) and simmer for 15 minutes, or until vegetables are just tender. Add tuna, combine well and simmer over low heat for a further 12-15 minutes, remove from heat and rest for about 10 minutes. Scatter with parsley and serve from the pot or in a bowl with slices of toasted bread to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Lusty Rioja.

Featured in

Oct 2007

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