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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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.

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Six ways with choux pastry

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Confit tuna and beans


You'll need

500 ml (2 cups) extra-virgin olive oil 2 carrots, diced 2 celery stalks, diced 1 onion, diced 4 thyme sprigs Pinch of fennel seeds 200 gm (1 cup) each of dried borlotti and cannellini beans, soaked overnight in cold water, drained 1 kg piece of skinless tuna, cut into 3cm pieces 200 gm baby green beans To serve: lemon wedges

Method

  • 01
  • Heat 1 tbsp olive oil in a large flameproof casserole over medium heat. Add carrot, celery, onion, thyme and fennel seeds and sauté over medium heat until vegetables just soften (5-7 minutes). Add drained beans, remaining olive oil and 500ml water and bring to the simmer. Reduce heat to low, cover and cook until beans are just tender (1-1½ hours). Add tuna and green beans and cook until beans are tender and tuna is cooked (4-5 minutes). Season to taste and serve immediately with lemon wedges.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Fruity grenache rosé.

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