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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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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.

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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.

Chicken stir-fried with holy basil and chilli

Crisp chilli whitebait and green mango salad


You'll need

For deep-frying: vegetable oil 50 gm plain flour 2 tsp ground chilli 200 gm whitebait 1 green mango, cut into julienne 1 cup (loosely packed) each Vietnamese mint, coriander and round mint 30 gm fried shallots 2 spring onions, thinly sliced To serve: lime wedges   Mint dressing 2 garlic cloves, coarsely chopped 1 small red chilli, coarsely chopped 35 gm white sugar 1 cup each (loosely packed) Vietnamese mint and round mint, coarsely chopped 60 ml (¼ cup) lime juice 60 ml (¼ cup) fish sauce 60 ml (¼ cup) rice vinegar

Method

  • 01
  • For mint dressing, pound garlic, chilli and sugar in a mortar and pestle to a coarse paste (2-3 minutes), add mints and pound to combine and set aside. Just before serving, stir in lime juice, fish sauce and rice vinegar.
  • 02
  • Preheat oil in a deep-sided saucepan or deep-fryer to 180C. Combine flour and chilli in a shallow bowl, season to taste. Dust whitebait in flour mixture, in batches, and deep-fry until crisp and light golden (4-5 minutes), then drain on absorbent paper.
  • 03
  • Combine mango, herbs, fried shallot and spring onion in a bowl, add whitebait and drizzle with a little mint dressing. Toss lightly to combine and serve with extra mint dressing and lime wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Lively young riesling.

Featured in

Feb 2010

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