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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.

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.

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.

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."

Chicken stir-fried with holy basil and chilli

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.

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.

Girl Attack


Who says 'girl-drink' is a dirty word? Take the Frangelico-and-fresh lime idea and make a longer drink perfect for picnicking. Supercharge it with vodka or white rum, or substitute soda in place of lemonade for something drier.

You'll need

1 700ml bottle of Frangelico 6 limes, cut into eighths 8 limes, juice only Dash orange blossom water Large ice cubes (see note) or cracked ice To taste: Chilled lemonade To garnish: Kaffir lime leaves

Method

  • 01
  • Mix Frangelico, lime and juice and orange blossom water in a punch bowl or jug and chill for at least an hour.
  • 02
  • To serve, add plenty of ice, lemonade to taste and garnish with kaffir lime leaves.

Note Large ice cubes are great in punches and melt more slowly than smaller cubes. If you're not in the market for specialty ice moulds, just fill the bottoms of some clean milk or juice cartons with water and freeze.


Drink tips
Punches and cups need to be made to taste. Fruits vary in sweetness, different brands of spirit have differing qualities and you may prefer your drinks sweeter, drier or stronger. Treat this recipe as a guide, and bear in mind that as a rough rule, classic cocktails are typically made to a ratio of three parts strong drink to two parts acid, one part sweetness. Fresh lemon and lime juice, bitters and sugar syrup are good to keep on hand for last-minute adjustments. Keeping things cold is also essential. We've made large ice-cubes using cut-down clean milk and juice cartons. They work admirably and look pretty cool to boot.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2007

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