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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

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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

Creme caramel

"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

Six ways with choux pastry

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

Venetian calf’s liver and onions


This classic, adapted from a recipe at Harry's Bar in Venice, will convert even the most reluctant offal-eater. The secret is caramelising the onion properly. 

You'll need

1 kg calf’s liver, soaked in milk for an hour, drained, trimmed 125 ml (½ cup) extra-virgin olive oil 3 onions, thinly sliced 80 gm butter, coarsely chopped ½ cup (loosely packed) flat-leaf parsley, coarsely chopped, plus extra to serve To serve: steamed baby potatoes, halved

Method

  • 01
  • Pat liver dry with absorbent paper, cut lengthways into four pieces, then cut widthways into thin slices and set aside.
  • 02
  • Heat half the oil in a large frying pan over low-medium heat. Add onion, sauté until caramelised and very soft (12-15 minutes), remove from pan and set aside.
  • 03
  • Add remaining oil to pan, increase heat to high, add liver in batches and turn frequently until golden and the edges begin to crisp (3-5 minutes). Return onion and juices to pan and stir to warm through (1-2 minutes), season to taste, transfer to a serving platter and keep warm.
  • 04
  • Add butter to pan, scraping with a wooden spoon to remove residue on base, remove pan from heat, add parsley and spoon over liver and onion. Serve with steamed baby potatoes tossed with extra parsley.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Juicy red Valpolicella.

Featured in

May 2010

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