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

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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.

Melbourne's best late-night bars

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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.

Caramel yoghurt cheesecake


You'll need

750 gm natural yoghurt 440 gm (2 cups) caster sugar 175 ml dessert wine 250 gm cream cheese, at room temperature 1 vanilla bean, scraped seeds only 3 eggs To serve: pure icing sugar   Praline shortcake 50 gm unblanched almonds 50 gm pure icing sugar 110 gm plain flour 90 gm cold butter, coarsely chopped

Method

  • 01
  • Place yoghurt in a muslin-lined sieve placed over a bowl and refrigerate overnight to drain and yield 500ml.
  • 02
  • For praline shortcake, preheat oven to 180C. Dry roast almonds in a frying pan over medium-heat until golden (1-2 minutes). Sieve over half the icing sugar and cook, stirring occasionally with a fork, until caramelised and nuts are coated (1-2 minutes). Cool on a lightly greased oven tray then transfer to a food processor. Add flour and remaining icing sugar, process to a fine powder. Add butter and pulse until mixture just comes together. Press into the base of an 18cm-diameter spring-form ring placed on a baking-paper-lined oven tray (don’t use the spring-form base; this will make it easier to transfer to a serving plate). Refrigerate for 30 minutes. Blind bake for 10 minutes, remove paper and weights and bake until golden (8-10 minutes). Set aside.
  • 03
  • Meanwhile, combine sugar and 185ml of water in a small saucepan and stir over medium-high heat until sugar dissolves. Cook, while brushing down sides of pan with a wet pastry brush to prevent sugar crystals forming, until dark caramel in colour (10-12 minutes). Remove from heat, add 75ml of dessert wine (be careful, mixture will spit), swirl to combine and set aside until bubbles subside.
  • 04
  • Reduce oven to 150C. Using a food processor, process drained yoghurt, cream cheese and vanilla seeds until smooth. Add half the reserved caramel mixture, process to combine, then add eggs and process until smooth. Pour over prepared base (there may be a little mixture left over) and bake until the centre just starts to set (35-40 minutes). Turn off oven, cool cake in oven for 1 hour, then refrigerate until chilled (3-4 hours). Dust with icing sugar to serve.
  • 05
  • Meanwhile, return remaining caramel mixture to heat, add remaining dessert wine and simmer until just combined (1 minute), cool and drizzle over cheescake to serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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