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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.

Golden ale and honey-glazed easy-carve ham


The golden ale adds a bitter note to the sweetness and fat, so the ham really doesn't need any more accompaniment than a quality apple sauce and a simple green salad.

You'll need

1 easy-carve leg ham (about 7kg; see note) 345 ml golden ale, such as James Squire 1 orange, finely grated rind only 4 garlic cloves, finely chopped 1 tbsp Dijon mustard 110 gm (½ cup) brown sugar 180 gm (½ cup) honey To decorate: shaved orange rind

Method

  • 01
  • Preheat oven to 180C. Remove skin from ham (keep skin to cover leftover ham), and score a diamond pattern across the fat with a small sharp knife. Place in a large roasting pan and set aside.
  • 02
  • Combine remaining ingredients (except orange rind) in a bowl, season to taste.
  • 03
  • Brush orange rind with a little glaze, then scatter over a tray lined with baking paper and set aside. Pour remaining glaze over ham, covering ham completely. Transfer to oven and baste regularly until glaze begins to set (30-40 minutes), then increase oven to 200C and baste regularly until ham is golden and glazed (40-50 minutes).
  • 04
  • Meanwhile, roast orange rind until golden (5-10 minutes). Scatter over ham and serve.

Note Easy-carve hams are available from your butcher but may need to be ordered ahead.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Hoppy, aromatic ale.

Featured in

Dec 2009

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