The Paris issue

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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.

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.

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.

Skirt steak with anchovy and rosemary butter


T-bone steak is the obvious choice for grilling, but skirt, if you can get it, is full of flavour.

You'll need

520 gm skirt steak, halved across the grain 1 tbsp olive oil To serve: watercress sprigs   Anchovy and rosemary butter 100 gm unsalted butter, coarsely chopped 5 anchovy fillets, finely chopped 2 golden shallots, finely chopped 3 garlic cloves, finely chopped 1 tbsp coarsely chopped rosemary 1 tsp Dijon mustard 1 tsp red wine vinegar

Method

  • 01
  • For anchovy and rosemary butter, melt butter in a small saucepan over medium-high heat, add anchovy, shallot, garlic and rosemary and sauté until shallot is soft (2-3 minutes). Remove from heat and stir through mustard and vinegar. Set butter aside and keep warm until required.
  • 02
  • Preheat a char-grill over high heat, brush steak with olive oil, season to taste and cook until medium-rare (3-4 minutes each side). Place on a warmed plate, cover with foil and rest for 2 minutes, then serve with watercress sprigs and anchovy and rosemary butter.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

Bold young Chianti.

Featured in

Feb 2009

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