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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.

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Pickett's Deli & Rotisserie, Melbourne

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Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

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.

Caribbean Christmas cake


You will need to begin this recipe a day ahead.

You'll need

250 gm seeded prunes 200 gm each of raisins, currants and mixed peel 120 gm glacé cherries 80 gm mixed nuts 125 ml (½ cup) dark rum 2 tsp each of vanilla and almond essence 400 gm brown sugar 225 gm (1½ cups) plain flour ½ tsp each ground allspice and nutmeg ¼ tsp ground cloves 1 tsp baking powder 225 gm unsalted butter 5 eggs 125 ml (½ cup) Tawny Port 60 ml (¼ cup) golden rum 30 gm glacé cedro, sliced into wafer-thin ribbons, to serve (see note) 3 baby lemon spoon sweets or candied clementines, halved (see note)   Icing 440 gm (2 cups) white sugar 60 ml (¼ cup) golden rum ¼ tsp cream of tartar 2 eggwhites 1 tsp vanilla essence

Method

  • 01
  • Combine dried fruit in food processor and pulse until finely chopped. Transfer to a large bowl and add nuts, dark rum, essences and 60gm of brown sugar. Cover and steep in liquid overnight, then transfer fruit to a heavy-based saucepan with 1 cup cold water. Place over high heat until it begins to simmer then reduce to low heat and cook for another 15 minutes or until soft. Cool.
  • 02
  • Sift flour with spices, baking powder and ½ tsp salt. Set aside. Using an electric mixer cream butter and remaining brown sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add fruit mixture and stir to combine, then add reserved flour mixture and stir through.
  • 03
  • Preheat oven to 150C. Grease and line a 28cm-diameter spring-form pan with baking paper. Spoon cake mixture into pan and bake for 2 hours or until a skewer withdraws clean.
  • 04
  • Remove cake from oven, prick all over using a skewer. Combine port and rum in a small jug and pour over cake. Stand for at least 3 hours before turning out. Cake will keep for up to 1 week in an airtight container.
  • 05
  • For icing, combine sugar, golden rum, cream of tartar, ¼ tsp salt and ¾ cup water in a saucepan, then cook over low-medium heat until mixture reaches 118C on a sugar thermometer (soft ball stage). Meanwhile, using an electric mixer, beat eggwhites to stiff peaks. Gradually add hot syrup to eggwhites, beating constantly, then add vanilla and beat for 10 minutes or until icing is cooled and of a spreadable consistency. Ice cake immediately using a small palette knife and serve garnished with cedro ribbons and lemon spoon sweets or candied clementines.

Note Cedro is available from David Jones Food halls. Lemon spoon sweets or preserves are a traditional Greek speciality and are available from Greek delicatessens. If unavailable, substitute with glacé mandarins and other glacé fruits.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Dec 2007

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