The Paris issue

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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.

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.

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.

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.

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.

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.

Baby whitebait fritters with rosemary and anchovy dipping sauce


Baby whitebait is often available frozen, but sometimes you can find it fresh. These fritters are great with plenty of extra lemon juice squeezed over them.

You'll need

250 gm frozen baby whitebait, defrosted 50 gm cornflour 2 lemons, finely grated rind only For shallow-frying: olive oil   Rosemary and anchovy sauce 1 cup (firmly packed) flat-leaf parsley ½ cup (firmly packed) rosemary leaves 185 ml (¾ cup) extra-virgin olive oil 6 anchovy fillets 1 garlic clove, coarsely chopped 1 lemon, finely grated rind and juice only

Method

  • 01
  • For rosemary and anchovy sauce, process ingredients in a food processor until smooth, season to taste and set aside.
  • 02
  • Place whitebait in a bowl, sift over cornflour, add lemon rind, season to taste, toss to combine and coat. Heat 1cm oil in a deep-sided frying pan over medium-high heat and cook packed tablespoons of whitebait mixture in batches, turning once, until crisp and golden (2-3 minutes each side). Drain on absorbent paper, serve hot with rosemary and anchovy sauce.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Vermentino.

Featured in

Feb 2010

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