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.

Honeyed walnut cantucci


You'll need

100 gm walnuts 130 gm honey 100 gm butter, softened 100 gm caster sugar, plus extra for rolling 2 eggs 2 tbsp orange juice 1 orange, finely grated rind only 350 gm (2 1/3 cups) plain flour 1½ tsp baking powder

Method

  • 01
  • Preheat oven to 170C. Dry-roast walnuts in a small frying pan over medium heat until golden and fragrant (1-2 minutes), add 80gm honey and cook until caramelised (4-5 minutes). Spoon onto a lightly oiled oven tray and cool completely, then break into small pieces.
  • 02
  • Using an electric mixer, beat butter, sugar and remaining honey until pale and fluffy, add eggs, orange juice and rind and beat to combine. Stir in flour and baking powder, add honeyed walnuts and mix to combine. Divide mixture in half and, on a heavily sugared surface, roll each half into a 30cm-long log. Place each log on a baking paper-lined oven tray and bake until golden (20-25 minutes), remove from oven and transfer to a wire rack to cool completely.
  • 03
  • Thinly slice logs and arrange slices on baking paper-lined oven trays and return to oven. Bake until light golden (8-10 minutes), turn and bake for another 8-10 minutes until crisp and dry, then cool on a wire rack. Cantucci will keep for up to 1 month stored in an airtight container.

At A Glance

  • Serves 30 people
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At A Glance

  • Serves 30 people

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