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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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.

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.

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.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

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

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.

Sesame rings


This is a sweet take on the pretzel-like rings called koulouria that you find sold by street vendors all over Greece. It's a lovely biscuit for dunking in coffee, with a texture similar to that of a crumbly shortbread.

You'll need

180 gm butter, at room temperature 110 gm (½ cup) raw caster sugar, plus extra for dusting 1 egg 1 tsp vanilla extract ¾ tsp baking powder ½ tsp bicarbonate of soda 335 gm (2¼ cups) plain flour 60 ml (¼ cup) freshly squeezed orange juice ½ tsp finely grated orange rind For brushing: eggwash For coating: sesame seeds

Method

  • 01
  • Preheat oven to 190C. Beat butter and sugar until pale and fluffy, add egg and vanilla and beat to combine. Stir through baking powder, bicarbonate of soda and half the flour, add orange juice and rind and remaining flour and stir to form a pliable dough. Working with one walnut-sized piece of dough at a time, roll to form a 15cm-long log. Twist to create a circle and pinch ends to seal. Place onto lightly greased oven trays. Brush with eggwash, scatter with sesame seeds and extra sugar and bake until golden (15-20 minutes). Serve warm or at room temperature. Biscuits are best made on day of serving.

At A Glance

  • Serves 18 people
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At A Glance

  • Serves 18 people

Featured in

Mar 2010

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