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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.

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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.

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.

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."

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.

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.

Tokyo eating guide

Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.

Olive, rosemary and parmesan focaccette


When these rolls come out of the oven they'll seem quite hard, but they'll soften up after being brushed with olive oil while they're still warm. They can easily be made a day ahead and stored in an airtight container. The recipe is based on one from Richard Bertinet's book Dough.

You'll need

14 gm dried yeast (about 2 sachets) 535 gm strong bread flour 50 ml extra-virgin olive oil, plus extra for brushing 280 gm Kalamata olives, pitted ¼ cup (loosely packed) rosemary 50 gm parmesan, finely grated

Method

  • 01
  • Preheat oven to 250C. Combine yeast and 320ml lukewarm water in a bowl and stand in a warm place until foamy (5-10 minutes). Add flour, olive oil and a large pinch of salt and mix until combined, then turn out onto a lightly floured surface and knead to combine. Dough will be very soft.
  • 02
  • Heavily flour a work surface, then roll out dough to a 35cm x 45cm rectangle. Brush excess flour from dough, then scatter olives, rosemary and parmesan over and press gently into dough. With longest side facing you, roll dough away from you, forming a cylinder. Pinch edges to seal and dust with flour. (Dough will be very soft; use extra flour if necessary to help roll.) Cut widthways into 8 pieces, then seal one cut-side of each piece by pinching with your fingers. Transfer sealed side down to a lightly oiled oven tray, then press down on each piece to expose the olive filling, shaping into loose rounds. Cover with a flour-dusted tea towel and stand until doubled in size (30 minutes).
  • 03
  • Reduce oven to 220C and bake focaccette until golden and cooked through (20-25 minutes; having the oven at a higher initial temperature will give the bread a blast of high heat to begin with). Transfer to a wire rack, brush with a little olive oil and stand for at least 10 minutes before serving. Focaccette are best eaten within a day of making and can be served warm or at room temperature.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Crisp, refreshing pinot grigio.

Featured in

Jan 2010

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