The Paris issue

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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 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.

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.

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.

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.

Creamed salmon roe with chives


You'll need

190 gm (4 thick slices) stale sourdough bread, crusts removed 125 ml (½ cup) milk 1 clove of garlic, finely chopped 2 golden shallots, finely chopped 2 lemons, juice only 2 egg yolks 60 ml (¼ cup) olive oil 150 gm salmon roe ¼ cup finely chopped chives To serve: lavosh

Method

  • 01
  • Tear bread coarsely and place in a small bowl with milk, stand for 10 minutes or until soft, squeeze excess milk from bread, discard milk and process bread in a food processor with garlic, shallot and half the lemon juice until smooth. Add yolks, process to combine then, with motor running, add oil in a thin steady stream and process until emulsified. Add half the roe, remaining lemon juice and process to combine. Season to taste with freshly ground black pepper, transfer to a bowl, add chives and remaining roe, reserving some roe and chives for garnish, and stir gently to combine. Refrigerate until cold. Serve, garnished with reserved roe and chives, with lavosh.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Dry pink sparkling wine.

Featured in

Dec 2006

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