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

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.

Dry prawn curry


This is a quick and straightforward curry with an authentic South East Asian flavour. Mix in the herbs just before serving so they release their oils into the dish.

You'll need

200 gm golden shallots (about 8), thinly sliced 30 gm ginger (6cm piece), finely grated 3 garlic cloves, thinly sliced 2 coriander roots, thinly sliced 1 lemongrass stalk, white part only, finely chopped 60 ml (¼ cup) peanut oil 60 ml (¼ cup) coconut cream 40 gm light palm sugar, finely grated 8 fresh curry leaves 1 tsp tamarind paste 1.5 kg uncooked medium prawns, peeled, tails intact, deveined 1 cup each (loosely packed) coriander, mint and Thai basil, coarsely chopped To serve: lime wedges and steamed rice

Method

  • 01
  • Process shallots, ginger, garlic, coriander roots and lemongrass in a food processor, scraping down sides occasionally, until a fine paste forms, adding a little oil if necessary.
  • 02
  • Heat remaining oil in a large saucepan over medium heat, add paste and stir occasionally until mixture is fragrant and starting to caramelise (7-8 minutes). Add coconut cream and stir occasionally until cream splits (4-5 minutes), then add palm sugar, curry leaves and tamarind paste and cook until fragrant (3-4 minutes). Add prawns, stir occasionally until just cooked through (4-5 minutes) and season to taste. Scatter with herbs and serve hot, with lime wedges and steamed rice.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

More cold lager.

Featured in

Dec 2011

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