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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.

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.

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.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

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.

Zambo makes its Marque on Crown Street

From Cracco to Crown Street, Matteo Zamboni brings a new style of Italian food to Surry Hills.

Pasta alla chitarra con ricci di mare (“Guitar” pasta with sea urchin)


This classic Abruzzese dish uses an instrument resembling a guitar to make the pasta. Spaghetti or linguine, however, make excellent substitutes. Be careful not to overcook the sea urchin roe.

You'll need

1 quantity whole-egg pasta dough For dusting: flour 100 ml mild-flavoured extra-virgin olive oil 30 gm butter 3 garlic cloves, finely chopped Finely grated rind and juice of ½ lemon Large pinch of dried chilli flakes Tail meat from 8 Balmain bugs (230gm) 200 gm sea urchin roe To serve: fennel fronds and lemon wedges

Method

  • 01
  • Cut pasta sheets into rectangles to fit the stringed part of a chitarra (see note). Lay each piece over strings and press down with a rolling pin to shred into strips. Toss strips with flour, spread in a single layer on a floured tray.
  • 02
  • Cook pasta in a large saucepan of boiling salted water until al dente (2-3 minutes). Drain, reserving 2 tbsp cooking water.
  • 03
  • Meanwhile, heat oil and butter in a frying pan over medium-high heat, add garlic, lemon rind and chilli and cook until tender (1-2 minutes). Add bug tails, turning occasionally, until cooked through (4-6 minutes). Reduce heat to low, add sea urchin roe and stir until roe begins to break down (5-10 seconds). Remove from heat, add pasta and reserved cooking water, toss to combine, add lemon juice, season to taste and serve immediately, scattered with fennel fronds and lemon wedges to the side.

Note You can order a chitarra from Complete Kitchenware. Alternatively, use the spaghetti cutter of a pasta machine.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2010

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