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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.

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.

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Pickett's Deli & Rotisserie, Melbourne

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Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Chicken stir-fried with holy basil and chilli

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.

Peach and verjuice jelly


This golden jelly is beautiful with your Christmas ham or leftover turkey.

You'll need

1 kg peaches, halved, stones removed, coarsely chopped 750 ml (3 cups) verjuice 2 green apples (such as Granny Smith), coarsely chopped 80 ml (1/3 cup) lemon juice, seeds reserved 550 gm (2½ cups) white sugar To serve: thyme sprigs

Method

  • 01
  • Combine peach, verjuice, apple, lemon juice and seeds and 1 litre water in a large saucepan and simmer, stirring occasionally, over medium-low heat for 1 hour. Strain through a sieve double-lined with muslin into a large bowl to yield 1 litre (discard pulp). Transfer to a large saucepan, add sugar, stir over low heat until sugar dissolves. Increase heat to medium and simmer until jelly reaches setting point (45 minutes-1 hour). To test jelly, place a spoonful on a chilled saucer and leave to cool. Push jelly with fingertip, if it wrinkles it’s ready. Skim scum from surface and ladle into sterilised jars. Add a thyme sprig to each jar, seal and invert for 2 minutes, then turn upright and set aside to cool completely. Jelly will keep refrigerated for up to 3 months.

Note This recipe makes about 1 litre.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Dec 2009

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