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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.

Flourless apple, almond, raisin and ginger cake

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.

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.

Yellow split pea dip


You'll need

125 ml (½ cup) olive oil, plus extra for drizzling 1 onion, finely chopped 460 gm (2 cups) yellow split peas, rinsed To serve: sumac and finely chopped Spanish onion

Method

  • 01
  • Combine oil and onion in a casserole, stir occasionally over medium-high heat until tender (2-3 minutes), add split peas and 2 litres cold water, season to taste and bring to the boil.
  • 02
  • Reduce heat to very low and simmer gently without stirring until very tender (50 minutes-1 hour). Whisk until split peas break down (3-4 minutes), remove from heat and set aside to cool slightly (30 minutes). Season generously and serve warm, scattered with Spanish onion and sumac and drizzled with extra olive oil, with bread and olives to the side.

"Anyone following the Orthodox calendar is in Lent nearly half of the year; therefore, they're huge on bean dishes," says John Rerakis. "Hot fava with crusty bread and olives is a meal in itself. It's by far the most popular dip in Crete."


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2011

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