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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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.

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.

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.

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.

Flourless apple, almond, raisin and ginger cake

Cornersmith Annandale opens

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

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Tagliolini freddi (Cold tagliolini)


This is a variation on Italian pasta salad with long noodles, and is surprisingly lovely eaten cold. Serve it with a good sprinkling of parmesan, as you would hot pasta.

You'll need

300 gm dried tagliolini or linguine 80 ml (1/3 cup) extra-virgin olive oil 3 Roma tomatoes, seeds removed, finely chopped ¼ cup each finely chopped flat-leaf parsley and basil 4 anchovy fillets, finely chopped 1 golden shallot, finely chopped 1 tbsp drained capers preserved in vinegar, finely chopped To serve: finely grated parmesan

Method

  • 01
  • Cook pasta in a large saucepan of boiling salted water until al dente (5-10 minutes). Drain, then refresh under cold running water, drain well. Transfer to a large bowl, add 1 tbsp olive oil and toss to coat well. Set aside.
  • 02
  • Meanwhile, combine remaining ingredients in a bowl. Season to taste, then add to pasta and toss to combine. Serve cold, scattered with parmesan.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2010

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