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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.

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Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

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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.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

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.

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

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.

Burmese pork curry


The slightly sour flavour of this curry is its trademark. Use fresh tamarind pulp if you can get it - you'll need to soak it in hot water first, then strain it to remove the fibres and seeds. Otherwise use a quality pulp concentrate from an Asian grocer.

You'll need

1 tbsp peanut oil 4 garlic cloves, sliced 4 red shallots, halved 4 cm (20gm) piece of ginger, shredded 900 gm pork belly, cut into 5cm pieces, blanched in boiling water 2 large waxy potatoes, such as Dutch cream or Desiree, coarsely chopped 45 gm (1/3 cup) raw peanuts, roasted and coarsely chopped 85 gm (¼ cup) tamarind pulp 2 tbsp each fish sauce and palm sugar, or to taste To serve: coriander sprigs, thinly sliced spring onions and fried shallots To serve: steamed jasmine rice (optional)   Curry paste 2 tsp coriander seeds 1½ tsp cumin seeds 1.5 cm piece of cassia 3 dried long red chillies, soaked in hot water for 5 minutes, drained and coarsely chopped 3 cm piece of galangal, finely chopped 1 lemongrass stalk, white part only, finely chopped 1 red shallot, finely chopped 1 garlic clove, finely chopped 1 coriander root, washed ½ tsp ground turmeric 2 tsp shrimp paste, roasted in foil until fragrant

Method

  • 01
  • For curry paste, dry-roast spices, then process all ingredients in a food processor with 1 tbsp water and ½ tsp sea salt until finely ground.
  • 02
  • Heat oil in a saucepan over medium-high heat, add garlic, shallot and ginger and cook until fragrant (1-2 minutes), then add curry paste and stir occasionally until fragrant (1-2 minutes). Add pork and 750ml water and bring to the boil, cook over low heat until pork is tender (1 hour). Add potato, peanuts and tamarind and cook until potato is tender and pork is very tender (30-40 minutes). Season to taste with fish sauce and palm sugar, scatter with coriander, spring onion and fried shallots and serve, with steamed jasmine rice if you like.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Medium-sweet riesling.

Featured in

Aug 2009

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