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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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.

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.

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.

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.

Flourless apple, almond, raisin and ginger cake

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Ribollita


Meaning "re-boiled", this soup is a Tuscan classic made using leftover vegetables re-cooked with stale bread. This is a fresher version; while the quantities are large, it's worth it as it is even better re-boiled the next day. You'll need to begin this recipe a day ahead.

You'll need

100 ml olive oil 1 large onion, finely diced 2 celery stalks, finely diced 1 carrot, finely diced 140 gm flat pancetta, finely diced 2 garlic cloves, finely chopped 1.75 litres (7 cups) chicken stock 800 gm canned tomatoes, crushed 200 gm dried cannellini beans, soaked in cold water overnight, drained 1 desiree potato (350gm), diced 2 fresh bay leaves 3 bunches cavolo nero, coarsely chopped 1 day-old Italian country-style white loaf (625gm), torn into bite-sized pieces To serve: extra-virgin olive oil and finely grated parmesan

Method

  • 01
  • Heat olive oil in a flameproof casserole or large saucepan over medium heat. Add onion, celery, carrot, pancetta and garlic and stir occasionally until tender (10-15 minutes). Add stock, tomato, beans, potato and bay leaves, bring to the simmer over medium-high heat and stir occasionally until beans are just tender (30 minutes). Add cavolo nero, season to taste and stir occasionally over medium heat until beans are very tender and cavolo nero is very soft (30-40 minutes, see note).
  • 02
  • Divide torn bread among bowls. Ladle soup over and serve hot drizzled with olive oil and scattered with parmesan to taste.

Note This is a very thick soup. Add more stock or water if you prefer a thinner consistency.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Chianti Classico.

Featured in

May 2009

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