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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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.

Cornersmith Annandale opens

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

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.

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.

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.

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.

Squab braised with juniper


Game birds such as squab are often thought of as difficult to cook because they lack the fat of chicken and can dry out easily. The golden rule is to avoid cooking them all the way through; aim to just under-cook and the results will be superb.

You'll need

4 squab (about 500gm each) 40 gm butter, coarsely chopped 100 ml Cognac 2 onions, thinly sliced 6 golden shallots, thinly sliced 12 juniper berries, crushed 250 ml (1 cup) pouring cream 1 tbsp sour cream To taste: lemon juice

Method

  • 01
  • Preheat oven to 200C. Wash squab under cold running water, pat dry, inside and out, with absorbent paper, then season to taste.
  • 02
  • Heat butter in a large, deep-sided frying pan over medium-high heat, add squab and turn occasionally until browned (4-5 minutes). Add Cognac and cook until reduced completely (1-2 minutes), then transfer squab to a roasting pan and set aside.
  • 03
  • Add onion, shallot and juniper berries to pan and sauté over low-medium heat until onion is soft (5-6 minutes), then transfer to roasting pan with squab and roast until medium-rare (18-20 minutes).
  • 04
  • Transfer squab to a serving dish and keep warm. Add pouring cream to pan and cook over high heat until reduced to a coating consistency (1-2 minutes). Remove from heat, stir through sour cream and lemon juice, season to taste, then spoon over squab and serve with raviules and glazed baby turnips and carrots.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Light, juicy pinot noir.

Featured in

Jul 2010

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